Moist Pumpkin Scones Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 15 min. + cooling
Pumpkin scones are known for being especially moist and tender thanks to the high moisture content of pumpkins. These scones are simple to make, have a decadent glaze topper and can be thrown together in under an hour for a just-sweet-enough breakfast treat that'll leave your taste buds—and your belly—satisfied.

Updated: Jul. 11, 2024

These pumpkin scones are tender and moist, making them a truly delightful fall breakfast treat. They’re extra moist thanks to the pumpkin—this superfood has a high moisture content, resulting in a baked good that’s exceptionally tender. Serve them with a hot cup of coffee or spiced chai tea and a side of creamy, homemade yogurt for a delicious and filling breakfast.

Ingredients for Pumpkin Scones

Dry ingredients: This recipe’s dry ingredients include all-purpose flour, brown sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda and salt.
Wet ingredients: For the wet ingredients, you’ll be using cold butter, large eggs, canned pumpkin and 2% milk (although whole milk or even cream would work well here, too).
Glaze: The glaze is optional but tasty. This glaze recipe calls for confectioners’ sugar, 2% milk and pumpkin pie spice.


Step 1: Make the batter

Preheat oven to 400°F. In a large bowl, combine all dry ingredients. Using a butter knife or your fingertips, cut in the butter until the mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir this into the dry ingredients until just moistened, being sure to not over-mix.

Step 2: Knead and shape

Turn the dough onto a well-floured surface and knead 10 times. Divide the dough in half, patting each portion into an 8-in. circle. Cut each circle into eight wedges. Separate wedges and place 1-in. apart on an ungreased baking sheet. Brush the tops with the remaining milk.

Step 3: Bake, drizzle and serve

Bake for 12 to 15 minutes or until golden brown. Remove to wire racks to cool for 10 minutes. Combine the glaze ingredients while the scones are cooling, and drizzle over the scones. Serve still warm and steamy.

Recipe Variations

  • Swap the egg for banana: You can use banana in place of the egg, which results in a very subtle banana flavor—a lovely complement to the pumpkin.
  • Skip the glaze: The glaze is certainly yummy, but it can be a bit too sweet for some. If you’d like a more savory option, use some pumpkin pie spice and a few teaspoons of sparkling sugar to sprinkle over the top of the scones.
  • Add crystallized ginger: Try adding a handful of crystallized ginger into the batter. Ginger and pumpkin work well together, especially in baked goods such as these pumpkin scones.

How to Store Pumpkin Scones

Store any leftoversin an airtight container on the counter, in the fridge or in the freezer.

How long do pumpkin scones last?

Scones are prone to drying out, so they typically don’t last long on the counter. These scones will last one to two days on the counter, up to a week in the fridge, and up to three months in the freezer.

Pumpkin Scone Tips

What should I serve with scones?

Pumpkin scones are a nice addition to a brunch spread. Consider serving with other baked goods, such as  homemade muffins, fresh berries and yogurt, or supplying simple jam and butter. Homemade apple butter is another delicious option to spread on pumpkin scones when they’re still steamy from the oven.

How do I keep scones from drying out?

There are a few steps to keeping these pumpkin scones nice and moist. For starters, making sure not to overwork the batter is key. Use cold ingredients, such as cold butter and milk, when you can. This helps to ensure that ingredients are fully combined, which allows the scones to rise well and form as they should.

How can I keep my scones from sticking together in the freezer?

Scones do freeze well, but you need to make sure that you keep them well separated in the freezer. To do this, wrap each scone in wax paper, and then add them to a zippered freezer bag or airtight, freezer-safe container.

Moist Pumpkin Scones

Prep Time 15 min
Cook Time 15 min
Yield 16 scones


  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 large eggs, room temperature
  • 1-1/4 cups canned pumpkin
  • 3/4 cup 2% milk, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/4 teaspoon pumpkin pie spice


  1. In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
  2. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
  3. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Nutrition Facts

1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
Recipe Creator