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Pumpkin Scones with Cinnamon Butter

Pumpkin Scones with Cinnamon Butter

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Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.


Cinnamon Butter

  • ¼ cup (½ stick) unsalted butter, room temperature
  • 1 teaspoon pure maple syrup
  • ¾ teaspoon ground cinnamon


  • 2 teaspoons baking powder
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • 2 cups all-purpose flour, plus more for surface
  • ¾ cup (1½ sticks) chilled unsalted butter
  • ½ cup chopped fresh (or frozen, thawed) cranberries
  • ½ cup canned pure pumpkin
  • ¼ cup buttermilk, plus more for brushing

Recipe Preparation

Cinnamon Butter

  • Mix butter, maple syrup, cinnamon, and salt in a small bowl.

  • DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.


  • Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.

  • Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.

  • Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

Recipe by Beauty & Essex, NYC,

Nutritional Content

Calories (kcal) 410 Fat (g) 25 Saturated Fat (g) 15 Cholesterol (mg) 86 Carbohydrates (g) 42 Dietary Fiber (g) 2 Total Sugars (g) 18 Protein (g) 5 Sodium (mg) 300Reviews SectionStill trying to figure out where I went wrong with this recipe. The mixture/dough felt all kinds of wrong when it came together. It was very wet and made the finished product look and feel like blobby rocks. I followed the recipe so closely as with all baking, but based on the other person's review below where they had success, I'm assuming I messed up somehow.nataliedipaolo1548Elkridge, MD11/06/18These scones are a resounding success. Surprisingly fluffy texture and totally delicious. I ate four, but my guests seemed to be keeping pace with me. SO. MUCH. YUM.I overcame the annoyance of being told to grate your butter (wtf, Bon Appetit?!) by using our salad shooter. I think this resulted in the unexpectedly fluffy texture, so I consider it worth the extra trouble.We also made the cinnamon butter and found it completely unnecessary. Many scones are dry or bland and need extra oomph, but not these!Bonus: This is a one bowl recipe--so minimal cleanup required!MissMystraAustin, TX10/08/18

Fried Pumpkin Scones

Pumpkin Fry Bread is a fall treat your family will love! Spread on some cinnamon cream cheese butter and you will be in heaven with this pumpkin dessert!

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Pumpkin Fry Bread is a fall treat your family will love! Spread on some cinnamon cream cheese butter and you will be in heaven with this pumpkin dessert!

Pumpkin Scones with Cinnamon Butter - Recipes

The colors of the North Fork tell me that we are in the height of the harvest season–from the various squash, piled high on the stands, to the vibrant turning of the leaves still on the trees, the reds, oranges, and yellows of the landscape all point towards the bounty of fall. All the way from Aquebogue to the Village of Greenport, the fields are dotted with all sizes and types of pumpkins. Sugars, Hubbards, Turbans, Carriages, and Delicatas, all of them provide color and texture to both the landscape and our tables. Now that Halloween is over, you can use some of your pumpkins for autumn recipes, such as these pumpkin scones, and save the remainder–if not carved, pumpkins will last you all the way to Thanksgiving and the ubiquitous pumpkin pies.

For the scones:
1/2 cup all-purpose flour, with additional reserved for dusting
1½ cup whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon nutmeg, freshly grated
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cloves, ground
1/4 teaspoon baking soda
3/4 cup unsalted butter, chilled
1/2 cup chopped cranberries, fresh or thawed
1/2 cup pumpkin seeds, toasted
1 large egg
1/2 cup pumpkin puree, fresh or canned organic
1/4 cup buttermilk, with additional reserved for brushing
2 tablespoons raw sugar, optional

In a large bowl, combine the flours, sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, and baking soda and whisk together. Grate the chilled butter into the mixture by using the largest holes on a cheese grater, tossing frequently to coat in the dry ingredients. Add the cranberries and toasted pumpkin seeds, and toss again. Mix in the egg, buttermilk, and pumpkin puree.

Lightly flour a clean, flat surface, and transfer your dough onto it. Pat the dough into a 1½”-thick round, then cut into 8 equal wedges. Place the wedges on a baking sheet lined with parchment paper and freeze for 25-30 minutes or until firm. At this time, preheat your oven to 400 degrees.

Remove scones from the freezer and brush with buttermilk. Sprinkle with raw sugar if you wish, and bake for 25-30 minutes, until golden brown.

Serve warm and fresh from the oven with cinnamon butter.

For the cinnamon butter:
1/4 cup unsalted butter, room temperature
1 tablespoon pure maple syrup
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt

Combine all ingredients in a small bowl and mix thoroughly. Cinnamon butter can be made and chilled for four days in advance.


1. Preheat oven to 200°C / 400°F / Gas Mark 6 and line a tray with baking paper.

2. In a large bowl, combine the milk, Parmesan, Pumpkin Puree, salt and pepper and stir to mix well.

3. Add in the flour and fold through the mixture and stir until just combined into a dough.

4. Turn dough out onto a lightly floured work surface, roll out to a 1-inch thick oval (we use a wine bottle!)
Cut dough into scones using a round 2-inch biscuit cutter (or small glass!) dusted in flour. Place scones a few centimeters apart on the prepared baking tray. Reform dough and repeat. You should get 10-12 scones.

5. Brush tops of scones with milk to glaze. Bake for 15 minutes until lightly golden.

6. Meanwhile, to make the Cinnamon Butter, add all ingredients together in a small bowl. Whip together using a fork.

7. Once scones are cooked, cool slightly and serve with Cinnamon Butter.

Made a bunch of Pumpkin Puree and need some other uses for it? Have a go at Sarah’s Pumpkin + Chia Seed Muffins or her Pumpkin Pie with Cream .

Pumpkin Scones with Cinnamon Glaze yeilds 8 scones

2 cup all purpose flour
1 tsp baking powder
1/3 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp allspice
1/2 cup cold, unsalted butter
1/2 cup pumpkin puree
3 tbsp milk
1 large egg
2 tsp vanilla extract

For the glaze
1 cup icing sugar
2 tbsp milk

For the cinnamon glaze
1 cup icing sugar
1 tbsp meringue powder
1 tsp cinnamon
2 tbsp milk

For the scones:

1. Preheat the oven to 400F
2. Whisk together flour, sugar, baking soda, baking powder, salt, cinnamon and allspice in a large bowl.
3. Cut in butter with pastry cutter, or using your fingers, until resembles coarse crumbs.
4. In small bowl whisk together pumpkin puree, milk, egg and vanilla. Pour wet ingredients into dry ingredients. Stir until soft dough begins to form.
5. Knead dough on lightly floured surface, until dough comes together.
6. Using a rolling pin, roll the dough in to a rectangle, about 1 inch thick.
7. Cut rectangle in half, lengthwise. Cut in half, widthwise. Cut small squares into triangles𔆄 triangles.
8. Place scones on parchment paper lined baking sheets, bake for 12-14 minutes, until toothpick inserted comes out clean.
9. Set aside to cool completely before glazing.

For the glaze:

1. Mix together icing sugar and milk in a small bowl. Add more icing sugar if the glaze is too thin.
2. Coat the scones with this plain glaze. Let dry completely before adding Cinnamon glaze.
3. For the cinnamon glaze, combine icing sugar, cinnamon and meringue powder in a small bowl.
4. Transfer glaze to piping bag with a small hole tip. Pipe onto scones…or drizzle over scones using a fork.
5. Allow glaze to completely set up before serving.

These scones were child approved and husband approved. They used such a small amount of our large can of pumpkin puree that I can happily make more. In fact, my daughter has put in a request for a “double batch”. I think these scones will make a lovely addition to our Thanksgiving weekend breakfast.

Pumpkin Spice Scones with Cinnamon Icing

The flavours of fall in a healthy, lightly-spiced scone! These are moist and not-too-sweet, perfect with a drizzle of cinnamon icing.


  • 1-½ cup All-purpose Flour
  • 1 cup Whole Wheat Flour
  • ⅓ cups Packed Brown Sugar
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Ginger
  • ½ teaspoons Cinnamon
  • ½ teaspoons Salt
  • 1 pinch Ground Cloves
  • ½ cups Cold Butter Cubed
  • ¾ cups Buttermilk (or Soured Milk)
  • ½ cups Canned Pumpkin Puree (not Pumpkin Pie Filling)
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • FOR THE CINNAMON ICING (optional):
  • 1 cup Icing Sugar
  • 2 Tablespoons Milk
  • ¼ teaspoons Cinnamon


In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, ginger, cinnamon, salt and cloves. Using a pastry blender, cut in butter until crumbly.

In a separate bowl, whisk together buttermilk, pumpkin, egg and vanilla. Pour the wet mixture over the flour mixture. Stir with a fork to make a soft, ragged dough. (The dough will be quite wet compared with many scone doughs – you will get a lovely coating of it on your hands, but do not add much more flour).

With lightly floured hands, press dough into a ball. On a lightly floured surface, knead it gently 10 times or until smooth. Roll dough out to about ¾” thickness and cut out your scones using a 2½ ”-3” biscuit cutter. Re-roll the scraps of dough as necessary to make additional scones. Place circles on parchment-lined baking sheets about 1” apart. (You can also roll or pat dough into a 10”x7” rectangle trim edges to straighten. Cut rectangle into 6 squares, then cut each square diagonally in half for 12 triangular scones.)

Bake in the preheated oven for 18-20 minutes, or until golden. Transfer to a rack to cool. Ice with cinnamon icing if desired (see below).

Cinnamon icing: In a small bowl, stir together icing sugar, milk and cinnamon, adding more milk if necessary to make icing a drizzling consistency. Drizzle over scones.

Let stand until icing is set, or eat immediately and get sticky fingers. Totally worth it.

Tell me About These Pumpkin Scones

  • Texture: heavy cream helps produce a freshly-baked scone that is both soft and flaky in the center, crisp on top, and crumbly at the corners.
  • Flavor: these buttery scones are the perfect blend of sweet and spice for the pumpkin obsessed. With every bite, you’ll get a delicious shot of pumpkin spice cut with sweet maple frosting.
  • Ease: if you follow the recipe closely, including my success tips below, this pumpkin recipe is quick and easy to make for breakfast, brunch, or anytime.
  • Time: the scone dough comes together quickly in about 20 minutes and then just 25 minutes more in the oven to pumpkin perfection. Serve these scones warm right away for the best taste.

These classic pumpkin scones are inspired by my perfect, no-fail master scone recipe. Use it to build a scone with your own favorite add-ins like lemon blueberry scones, banana nut scones, and more! Here are all of my scone recipes.

How To Make Pumpkin Scones:

So my main tip for this recipe — and when making any scones, really — is to do everything you can to keep your butter as cold as possible once it has been added to the recipe. (Measuring all of your ingredients out beforehand, making sure that the butter is completely chilled before dicing it, working quickly once it has been added to the recipe, and chilling the scones in the freezer before baking will all help.) Also, try to avoid over-mixing the dough as much as possible too. Both of these steps will help to ensure that the scones have a more light and flaky texture and will make them downright irresistible.

Here’s a quick overview of the steps for how to make scones (full recipe included below):

  1. Combine dry ingredients. First things first — we’ll start by combining the dry ingredients in a large mixing bowl.
  2. Cut in the butter. Baking lingo for mixing in the butter. In order to avoid touching (and heating) the butter with your hands, I recommend using either a pastry cutter, two forks, or a food processor to cut the butter into the dry ingredients until it is combined and forms no larger than pea-sized chunks.
  3. Add in the wet ingredients. Next, we’ll quickly fold the pumpkin purée, buttermilk and vanilla in as quickly and as gently as possible, until no dry streaks in the dough remain.
  4. Shape the scones. Then turn the dough out onto a flour-covered surface, fold it a few times until it holds together and can form a ball (the dough will still be soft and somewhat sticky), press it into an 8-inch round disc, then slice into 8 wedges.
  5. Chill. Transfer the wedges to a parchment-covered baking sheet, spacing them at least 2 inches apart, and place the sheet in the freezer for about 15 minutes while your oven preheats.
  6. Bake. Briefly brush the top of each scone with a bit of buttermilk, which will help it get extra golden in the oven. Then bake for until the scones are cooked through.
  7. Glaze. Finally, whisk all of the glaze ingredients together and drizzle or brush the glaze on the scones once they have cooled down a bit. Serve…and enjoy! ♡

How to Make Pumpkin Scones

This recipe is 2 parts &ndash the scones, and the icing. Both are easy and will have homemade scones ready to be eaten in 30 minutes.

Preheat oven to 425 degrees F. You&rsquoll want to prepare a baking sheet by greasing it, or cover with a silicone baking mat (my preferred method).

Dry Ingredients. In a large bowl mix flour, sugar, baking powder, cinnamon, salt, nutmeg, cloves and ginger with a spoon.

homemade pumpkin puree), egg and milk. Use a spoon and mix it. This takes a little arm muscle work.

food processor you can mix all the ingredients together in there. First do the dry ingredients, then add the butter, and then the wet ingredients. You want a dough that isn&rsquot too overly mixed that you can roll out, so don&rsquot over process.

pizza cutter, cut into 8 triangles, with the shapes resembling scones.

Pumpkin Scones with Cinnamon Sugar Glaze

Hello, I’m Cristina from I Say Nomato, and Happy Thanksgiving!

No, you’re not crazy. This coming weekend is Canadian Thanksgiving, which is almost exactly like American Thanksgiving, just without the funny hats. I don’t complain though, it just means I have an excuse to pin delicious Thanksgiving food for even longer!

And really, what is more ‘Thanksgiving’ than pumpkin? It’s so versatile. There’s the classic Pumpkin Pie, pumpkin custards, soups… and now these scones.

They’re so easy to throw together, you’ll want them every morning! Adapted from my dear friends, Rombauer, Rombauer and Becker (HA! I wish!) and the Joy of Cooking, these scones are incredibly simple.

First, sift together your dry ingredients, the flour, baking powder, sugar and salt.

Then cut your cold butter into the dry ingredients until only pea-sized pieces remain.

In a small bowl, beat your two eggs. Add your pumpkin and heavy cream, and dump them into a well in the centre of your dry ingredients. You want to handle it as little as possible. The more you do, the tougher it will be, so you want to fold the wet ingredients with the dry as effectively as possible from the outside in.

Dump onto a floured surface, and pat it flat, about an inch thick.

Cut into classic wedges, or whatever you would like!

Bake in the oven until brown on the outside. Don’t be weirded out by the bubbles at the bottom as it’s baking, those will stop when it’s all baked through!

Let cool for at least 10 minutes. In a small bowl, mix your sugar, milk and cinnamon. Dribble over your scones. Oooooh mama.

These are amazing. They’re not too sweet, with that punch of pumpkin that will really get you in the Thanksgiving mood! They’re amazing with tea, coffee, or all on their own.

The outside will have just that little bit of crispness, the inside soft and moist… deeelicious!