I love baking with pumpkin. Not only does it add a delicious taste to these scones, but it also makes the whole house smell like Autumn. These are the reasons why I go nuts with pumpkin, like I did with my Pumpkin Banana Cake, Healthy Pumpkin Oatmeal Cookies, and Pumpkin Bites. These (American) scones are super easy to make and are the perfect breakfast to celebrate fall.
Ingredients and Substitutions
Self-Rising Flour – Choose a high-quality self-rising flour for best results. For a homemade version, mix all-purpose flour with baking powder as per the notes in the recipe card. For a gluten-free option, it should work (but I haven’t tried) with a 1:1 gluten-free flour blend with added baking powder. Pumpkin Puree – Use pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too. For variety, try butternut squash or baby boo puree. Coconut Cream – I prefer full-fat coconut cream for richness. Alternatives include soy cream or rice cream for different flavor profiles. Light Olive Oil – Choose a light olive oil for its neutral flavor. Other options include melted coconut oil or sunflower oil. I don’t think it would work well with oil replacers like applesauce. Pumpkin Pie Spices – Use a premade blend or create your own with cinnamon, nutmeg, ginger, and cloves.
How to Make Pumpkin Scones
This is an easy recipe to make with the recipe card further down but I’ve included below pictures of key steps.
Expert Tips
Beyond what I’ve written in the recipe card, I’ve included below some more tips to make the best scones!
Cold Ingredients – Keep the pumpkin puree and cream cold for flakier scones. Minimal Mixing – Handle the dough as little as possible to avoid tough scones. Proper Shaping – Roll the dough to an even thickness for uniform baking. If some parts are thicker, they might not be baked. Cutting Technique – Use a sharp knife for clean cuts, pressing straight down without sawing. Or even better, use a cake slicer like in the picture above. Spacing – Leave enough space between scones on the baking sheet for even browning. Brushing – For a golden top, brush with a little plant-based milk before baking. Cooling – Allow the scones to cool completely before glazing to prevent the glaze from melting. Glaze Consistency – Adjust the glaze thickness by adding more icing sugar or maple syrup as needed.
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