I bake these at home and the house smells like warm spice and fresh coffee. This scones recipe makes tender pumpkin wedges with a sweet glaze that sets fast. It reminds me of the starbucks pumpkin scones copycat recipe we all crave. We cut cold butter through soft flour then fold in puree for a gentle crumb. I like neat triangles that rise tall and keep their soft center. For friends who ask for a twist I point them to my cheese scones recipe my cinnamon scones recipe my chocolate scones recipe my lemon scones recipe and even a cozy sourdough scones recipe. Grab a mug and a plate. Take a bite and breathe. Simple and good.

1) Key Takeaways
2) Easy Pumpkin Scones Recipe
3) Ingredients for Pumpkin Scones
4) How to Make Pumpkin Scones
5) Tips for Making Pumpkin Scones
6) Making Pumpkin Scones Ahead of Time
7) Storing Leftover Pumpkin Scones
8) Try these Breakfast next
9) Pumpkin Scones
10) Nutrition

1) Key Takeaways

Hi I am Nancy from Nancy Cooks and I bake these at home on quiet mornings. I reach for this scones recipe since the dough stays tender and the glaze sets fast. Two lines on the board and neat wedges slide free.

The crumb feels soft yet sturdy. Warm spice lifts each bite. Friends ask for seconds then wrap a piece for later. A simple plan works here and it works every time.

You will mix cool butter with dry mix then add pumpkin. You will pat press cut and bake. You get that coffee shop vibe without the wait. Starbucks pumpkin scones copycat joins your table and stays.

2) Easy Pumpkin Scones Recipe

We keep the steps short and close. I say scones recipe twice before we start since this scones recipe anchors the flow. Cold butter meets flour then pumpkin brings moisture and color. The bowl smells like spice and sweet earth.

A sheet waits. A round forms. A knife makes clean cuts. Triangles rest with space. The oven hums and the tops look set. Glaze slides over warm edges and holds a soft sheen. This reads like an easy scones recipe and it eats like one too.

I tested this at my kitchen table for Nancy Cooks. Each batch bakes even. Edges stay crisp. Centers hold tender crumb. Call it a homemade scones recipe that fits busy days and lazy Sundays with the same calm ease.

3) Ingredients for Pumpkin Scones

All purpose flour Soft flour grips butter and builds a gentle crumb that rises well and stays light.

Packed brown sugar Deep notes of caramel add round flavor and keep the dough tender.

Baking powder Quick lift helps wedges rise tall and bake through with a soft center.

Fine salt A small pinch wakes up spice and balances sweet.

Pumpkin pie spice Warm notes of cinnamon and nutmeg bring that cozy cafe mood.

Cold unsalted butter Small cubes stay visible and melt in the oven to form flaky layers for the best scones recipe texture.

Pumpkin puree Pure puree brings color and soft moisture that holds the crumb.

Heavy cream Rich liquid binds the mix and gives a tender bite.

Egg One egg adds structure and a light golden finish.

Vanilla extract A small splash rounds the aroma and smooths the finish.

Powdered sugar Fine sugar makes a smooth glaze that sets with a soft shine.

Extra pumpkin puree and spice A drizzle with color sits on top and hints at fall baking.

4) How to Make Pumpkin Scones

Step 1 Heat the oven and line a sheet Set the rack in the center then place parchment on a sturdy pan to support even color.

Step 2 Whisk dry mix Combine flour brown sugar baking powder salt and spice with a quick hand so no pockets stay hidden.

Step 3 Cut in butter Press cold cubes through the mix until pea sized bits show. Keep the bowl cool and work with light hands.

Step 4 Add wet mix Stir pumpkin cream egg and vanilla in a cup then fold into the bowl until a shaggy dough forms.

Step 5 Shape and cut Pat the dough into a round about one inch thick then slice into eight even wedges and move to the sheet with space.

Step 6 Bake and cool Bake until tops look set and bottoms show light color then cool on the pan then on a rack.

Step 7 Glaze Spoon the white glaze then finish with a thin pumpkin drizzle. Let the sheen set before serving this chocolate scones recipe fan will still smile.

5) Tips for Making Pumpkin Scones

Keep butter cold. Small cold pieces give lift and flake. I chill the bowl and the knife. Short quick moves keep the mix cool.

Use light pressure. A gentle hand prevents tough crumbs. Pat do not press hard. Let the oven finish the work. This mirrors a lemon scones recipe where zest stays bright and crumb stays soft.

Glaze when warm. Warm tops catch glaze and hold a neat coat. For a cafe touch add a thin stripe across each wedge. Fans of glazed scones and fall baking cheer here.

6) Making Pumpkin Scones Ahead of Time

Mix and cut the dough then freeze the raw wedges on a sheet. Bag them once firm. Bake from frozen and add one or two extra minutes. Fresh scent still fills the room.

Glaze fresh. The coat sets best on warm tops so hold the glaze in a jar in the fridge. A quick stir brings it back. This reads like a homemade scones recipe that fits busy weeks.

For next day plans chill formed dough well wrapped. Bake in the morning and serve with coffee. The crumb stays tender and the edges keep a tiny crunch.

7) Storing Leftover Pumpkin Scones

Place cooled scones in a tin with paper between layers. Keep at room temp for one day. The glaze stays neat and the crumb stays soft.

For longer time move the tin to the fridge. Warm a wedge for a few minutes to wake the spice. A small smear of butter melts fast.

Freeze plain wedges for two months. Thaw on the counter then add glaze. That Starbucks pumpkin scones copycat feeling comes right back.

8) Try these Breakfast next

9) Pumpkin Scones