One chilly evening after work, I stopped by our town’s small library to return some books. The smell of cinnamon and warm pastry drifted from the café next door and instantly reminded me of autumn at my aunt’s farmhouse. Back then, we’d pile into her kitchen after raking leaves, cheeks red from the wind, waiting for her to pull out a tray of warm scones. That memory stayed with me.

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Later that night, I found myself in my own kitchen—still in my work clothes—determined to recreate that comforting aroma. My husband was helping the kids with homework at the dining table while I rummaged through the pantry for pumpkin puree and spices. I wanted something that felt like a hug after a long day, without being too fussy or time-consuming.

What I love about baking after work is how it slows down the rush of the day. The simple steps—mixing flour, grating butter, folding the dough—have a way of settling my busy thoughts. By the time the oven timer dinged, the house smelled of cinnamon and roasted pumpkin, and my family was already hovering near the kitchen island, waiting to taste them. That night’s scones turned out tender, lightly sweet, and perfectly spiced. It was the sort of dessert that made even my picky 10-year-old ask for seconds.

I’ve since tweaked the recipe to get the balance of pumpkin and spice just right, and I’m excited to share it. If you’ve ever wanted an easy, no-fuss fall bake that fills your kitchen with warmth, these Pumpkin Cinnamon Scones will be your new favorite autumn treat.

Short Description

Tender, buttery scones infused with pumpkin and warm spices, drizzled with a sweet cinnamon glaze—perfect for cozy mornings or afternoon coffee breaks.

Key Ingredients

For the scone dough:

2 cups plain flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
1½ tsp pumpkin pie spice blend
6 tbsp butter, frozen
½ cup pumpkin puree
3 tbsp half and half
1 large egg

For the glaze:

½ cup confectioners’ sugar
3 tsp milk
½ tsp ground cinnamon
⅛ tsp pumpkin pie spice

Tools Needed

Large mixing bowl
Medium mixing bowl
Whisk
Cheese grater (for frozen butter)
Rubber spatula
Parchment-lined baking sheet or scone pan
Knife for cutting scones

Cooking Instructions

Step 1: Prepare Oven and Baking Sheet
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease a scone pan to prevent sticking.

Step 2: Mix Dry Ingredients
In a large bowl, sift together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice blend. Stir well to combine.

Step 3: Cut in Frozen Butter
Grate the frozen butter directly into the dry ingredients using a cheese grater. Gently mix with your fingertips until the mixture resembles coarse crumbs.

Step 4: Combine Wet and Dry Ingredients
In a medium bowl, whisk together the pumpkin puree, half and half, and egg until smooth. Fold this wet mixture into the dry mixture, stirring until just combined. Avoid overmixing—stop as soon as the dough comes together for tender scones.

Step 5: Shape, Cut, and Bake Scones
Transfer the dough to a lightly floured surface. Shape it into a round disk about 1-inch thick. Cut into 6–8 wedges and place them on the prepared baking sheet or scone pan. Bake for 14–16 minutes until the scones are light brown. Let them cool before glazing.

Step 6: Make the Cinnamon Glaze
In a medium bowl, whisk together confectioners’ sugar, milk, ground cinnamon, and pumpkin pie spice until smooth. Adjust the milk for your preferred consistency and let the glaze rest for a minute to thicken slightly.

Step 7: Glaze and Serve
Once the scones have cooled, drizzle them generously with the cinnamon glaze. Let the glaze harden before serving.

Why You’ll Love This Recipe

Comforting Flavors: A cozy mix of pumpkin, cinnamon, and spice that screams autumn.

Simple Steps: Minimal prep and easy techniques make this a great bake for busy weeknights.

Budget-Friendly: Uses pantry staples you likely already have on hand.

Family-Approved: Tender texture and mild sweetness win over both adults and kids.

Perfect Anytime Treat: Enjoy with morning coffee, as an afternoon snack, or as a dessert after dinner.

Mistakes to Avoid & Solutions

Overmixing the Dough: This leads to tough scones. Mix only until ingredients come together.

Skipping Frozen Butter: Room-temperature butter won’t create the flaky layers. Always use frozen butter for the best texture.

Too Much Flour on the Surface: Excess flour can dry out the dough. Lightly dust the surface just enough to prevent sticking.

Overbaking: Bake only until the edges turn light brown; overbaking will make them dry.

Glazing While Hot: If scones are too warm, the glaze will melt off. Allow them to cool before drizzling.

Serving and Pairing Suggestions

Serve warm or at room temperature with a cup of black coffee, chai latte, or spiced apple cider.

Add a dollop of whipped cream for an indulgent dessert touch.

Pair with savory dishes like scrambled eggs or a cheese platter for a sweet-salty breakfast spread.

Perfect addition to brunch buffets or weekend family breakfasts.

Storage and Reheating Tips

Store leftover scones in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate in a sealed container for up to 5 days or freeze unglazed scones for up to 2 months.

Reheat refrigerated scones in a 300°F (150°C) oven for 5–7 minutes or in the microwave for 10–15 seconds.

Thaw frozen scones at room temperature, then glaze just before serving.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes. Roast and mash fresh pumpkin until smooth, then drain excess liquid before using.

2. Why is my dough too sticky to handle?
Add 1 tablespoon of flour at a time until it’s easier to shape, but don’t overdo it—too much flour can make scones dense.

3. Can I make the dough ahead of time?
Yes. Prepare the dough, wrap it tightly, and refrigerate overnight. Bake fresh in the morning.

4. What if I don’t have pumpkin pie spice?
Use 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.

5. Do I have to glaze the scones?
Not at all, these scones are delicious plain or with a dusting of powdered sugar.

Tips & Tricks

Grate butter directly into the dry mix to save time and ensure even distribution.

Use chilled half and half for the wet ingredients; cold liquid helps keep the dough firm.

Lightly flour your knife before cutting wedges to prevent sticking.

For extra crunch, sprinkle turbinado sugar on top before baking.

Let the scones rest for 5 minutes on the baking sheet after baking to finish setting.

Recipe Variations

Chocolate Chip Pumpkin Scones: Fold ½ cup mini chocolate chips into the dough before shaping.

Maple Glaze: Replace milk in the glaze with maple syrup for a deeper fall flavor.

Nutty Pumpkin Scones: Stir in ½ cup chopped pecans or walnuts for a crunchy texture.

Cranberry Pumpkin Scones: Add ½ cup dried cranberries to balance the sweetness with a tangy bite.

Savory Pumpkin Herb Scones: Skip the sugar and glaze; add 1 teaspoon dried rosemary and ½ cup grated parmesan for a hearty savory twist.

Final Thoughts

Baking these Pumpkin Cinnamon Scones in my kitchen after a long workday has become one of those small rituals that makes the season feel special. The process is simple enough that I can chat with my kids or listen to my favorite playlist while shaping the dough. I love how the smell of warm spices makes the whole house feel instantly cozy, even on a hectic weekday.

Sharing this recipe with you feels like inviting you into my kitchen—flour on the counter, glaze drips on the plate, and all. I hope these scones become part of your autumn memories, as they have for my family. So grab your mixing bowl, let the oven warm up the house, and treat yourself to the comfort of fresh, homemade scones.

Pumpkin Cinnamon Scones