Description

Warm up your mornings with these easy, fluffy Cinnamon Pumpkin Scones bursting with cozy autumn flavors. Perfect for fall, the recipe blends the spicy sweetness of cinnamon with the rich, comforting taste of pumpkin to create tender, flaky scones ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar

Wet Ingredients

1/2 cup pumpkin puree
1/2 cup heavy cream or buttermilk
1 teaspoon vanilla extract

Fat

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Optional Glaze

1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon

Instructions

Prepare the dry ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, sugar, and salt until evenly combined to ensure even distribution of the leavening and spices.
Cut in the cold butter: Using a pastry blender or your fingertips, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. This step is essential for creating a flaky texture.
Mix wet ingredients: In a separate bowl, combine the pumpkin puree, heavy cream (or buttermilk), and vanilla extract. Stir until smooth and well blended.
Combine wet and dry ingredients: Pour the pumpkin mixture into the flour mixture and gently fold with a spatula until just combined. Avoid overmixing to keep the scones tender and flaky.
Shape the dough: Turn the dough onto a lightly floured surface and gently knead it a few times. Pat into a 7-inch circle about ¾ inch thick, then cut into 8 equal wedges.
Bake: Place scones onto a parchment-lined baking sheet and bake at 400°F (200°C) for 18-20 minutes or until edges are golden brown.
Optional glaze: While still warm, drizzle with a simple glaze made from powdered sugar, milk, and a pinch of cinnamon for a sweet, shiny finish.

Notes

Keep butter cold for best flakiness.
Do not overmix the dough to avoid dense scones.
Use measured pumpkin puree to prevent soggy texture.
Preheat oven fully before baking for even rise and browning.
Adjust cinnamon and spice levels to your preference.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 210
Sugar: 10g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: Cinnamon Pumpkin Scones, Fall recipe, pumpkin baked goods, autumn treats, easy scones, breakfast scones