Classic Pumpkin Scones, egg free and milk free, but tender, buttery, and has that authentic classic flavor. I wanted to make these scones light and flavorful. Gorgeous golden scones packed with pumpkin pie spice, it’s the best companion to your morning coffee. Skip the Starbucks pumpkin scones and give these homemade pumpkin scones a try!
Is homemade pumpkin puree better for making pumpkin scones?
If you have the time, it’s always a good idea to make your own pumpkin puree, but canned pumpkin puree can work well for this recipe, in fact, you can use it in making Pumpkin Crumb Cake Recipe. Make sure that you are buying pumpkin puree and not pumpkin pie filling.
I have a great pumpkin pie recipe on my blog, it is made from scratch and melts in your mouth. You can use the canned pumpkin puree in making pumpkin loaf cake, and pumpkin cheesecake, it will also go well in making Pumpkin Flan.
How to make pumpkin scones?
You will need flour, baking powder, and baking soda, a little sugar, pumpkin pie spice mix, pumpkin puree, and of course unsalted butter.
First, whisk the dry ingredients in a mixing bowl, then cut in the butter. Add the pumpkin puree and gently fold the dough. Shape the dough into a disk and cut it into eight equal size triangles. Brush with milk if you wish and sprinkle with sugar, and then bake it.
When a skewer is inserted in the middle of the scones and comes out clean, your scones are ready. Now, these scones are great served warm, but they taste even better the next day.
These Pumpkin Scones have no eggs and no milk!
The pumpkin puree replaces the eggs and the milk and to make the scones light, fluffy, and moist; I have added baking soda. My goal was not to make some eggless or dairy free scones, my goal was to make a lighter version since I’ve used icing and there is a lot of butter in this pumpkin scone recipe.
Is this a Starbucks pumpkin scones copycat recipe?
Nope, I don’t have Starbucks’ recipe, and honestly, I don’t want to copy their version. Homemade pumpkin scones always taste awesome and the recipe can be modified according to your liking.
Can I make the scones ahead of time?
Of course! After cutting the dough, place the scones on a lined baking sheet and freeze them, when the scones are completely frozen transfer it to a Ziploc bag and place it in the freezer again. When it’s time to bake the scone, take them out of the freezer and let them come to room temperature and then bake them.
This post was originally published in 2014. The images are updated!
Pumpkin Scones Recipe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 ½ tablespoon sugar
- ½ teaspoon pumpkin pie spice
- ¼ cup chilled unsalted butter cut in cubes
- 5 tablespoon pumpkin puree
- Milk to brush the scones optional
- Sugar to sprinkle over the scones before baking optional
- ½ confectioner’s sugar
- 1 tablespoon milk
Making the pumpkin scones
- Preheat the oven to 350F/180C.
- In a mixing bowl, add the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Whisk the ingredients well.
- Add the butter and work it into the flour using your hands until you have coarse crumbs.
- Add the pumpkin puree and mix gently using a wooden spoon or spatula.
- Transfer the dough to a lightly floured working surface. Dust the dough with flour and roll into a ¾ inch high disk.
- Cut the dough into eight equal size triangles, do not separate the triangles.
- Brush the scones with milk and sprinkle with sugar.
- Line a baking sheet with parchment paper. Place the dough on the parchment paper and bake for 18 minutes or until a toothpick inserted in the middle of the scone comes out clean.
- Place the scones over a wire rack to cool completely.
- Decorate with icing.
Making the Icing
- In a bowl, add the confectioner’s sugar and gradually add the milk, mix until you get a thick consistency.
They look amazingly delicious, Muna. I look forward to more pumpkin creations from you!
What temperature do I cook it at? I can't find that info anywhere..
Hi, the oven should be preheated to 350F/180C. Thanks!