Mouthwatering Pumpkin Cinnamon Scones: You know those afternoons when you want something a little bit special, but not as fussy as a whole cake or pie? Yeah, me too. That’s why these pumpkin cinnamon scones are my saving grace, especially when I crave fall flavors but don’t want to clean up a mountain of dishes.
Mouthwatering Pumpkin Cinnamon Scones
Plus, if you’re already thinking pumpkin, you gotta check out these cider pumpkin waffles with salted maple butter—talk about an autumn treat! Not kidding, these scones will give any fancy bakery a run for their money and leave your house smelling like a five-star restaurant.
Mouthwatering Pumpkin Cinnamon Scones
Perfect for Afternoon Tea
Okay, let me just say, these scones practically beg to be enjoyed with a steaming cup of tea (or coffee if that’s your thing—no judgment). Sometimes, when the weather goes all gloomy, I crank up the kettle and watch the rain with a plate of these nearby. Not only do they taste amazing, but they also hit the right balance between comfort and, well, “ooh, I made that myself?” pride.
And trust me, you don’t need to be some kitchen whiz to pull these off. If I can do it—half-awake on a Sunday morning—so can you. There’s something about that pumpkin spice and the warmth of cinnamon that just makes the day brighter. Pair them with friends or a little solo “me time.” Honestly, it’s an anytime snack, but afternoon tea feels particularly right. You can even get creative and swap out your drink for spiced cider if you want to double up on autumn vibes.
Mouthwatering Pumpkin Cinnamon Scones
The Recipe
Alright, let’s get straight to the good stuff. Here’s what you’ll need:
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar (light or dark, whatever’s in your pantry)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons cold unsalted butter (cut into small pieces)
- 1/2 cup pumpkin puree (don’t use pumpkin pie filling, that’s just chaos)
- 1/3 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Mouthwatering Pumpkin Cinnamon Scones
For the cinnamon glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon cinnamon
Mouthwatering Pumpkin Cinnamon Scones
Directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment—it makes cleanup laughably easy.
- Mix flour, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a big bowl.
- Add your butter pieces and use your fingers (or a pastry cutter if you’ve got one) to smoosh it into the flour until you see small, pea-sized bits.
- In a separate bowl, whisk the pumpkin, cream, egg, and vanilla.
- Pour this wet stuff into the dry bowl. Stir gently with a spoon until just combined. The dough should look shaggy and kinda messy. It’s fine.
- Plop the dough onto a floured surface. Pat into a disk, about an inch thick.
- Cut it into 8 wedges. Triangle scones are just… classic.
- Place on your sheet, bake 13–16 minutes until the edges get a little golden. Let them cool on the pan for a bit.
- Mix the glaze stuff and drizzle on top. Add more milk if you like it thinner.
That’s it. Told you it was doable.
“These turned out better than the bakery down the street. Even my picky aunt went back for seconds!” — Jamie L.
Mouthwatering Pumpkin Cinnamon Scones
Photos to help with making Lemon Blueberry Scones with Lemon Glaze
Let’s be real—sometimes, following a recipe without decent step-by-step pictures is like assembling Swedish furniture with a blindfold on. Visuals make such a difference. When I first started baking scones, I was constantly second-guessing if my dough looked right or if the triangles were too chunky.
So, here’s what you’ll usually see if you were standing in my kitchen:
First, the flour and butter mix looks basically like sandy crumbs. Don’t sweat it if it doesn’t totally come together at this point. When you add the pumpkin mixture, the dough will seem kinda sticky—don’t panic! That’s what you want. If things get ridiculous and you can barely pick it up, flour your hands generously and roll with it. My triangles are never perfect, and honestly, no one’s ever complained about the shape once they take a bite.
When they come out of the oven, they’ll look golden, slightly rustic, and smell heavenly. The glaze isn’t supposed to cover every inch, just a little drizzle is perfect.
And hey, if you’re new to baking, pictures really help. That’s why I’m all about sharing snaps and tips every time I try something new. It honestly boosts your confidence, especially if you’re prone to kitchen disasters (been there, done that, forgot to set the timer, oops).
Mouthwatering Pumpkin Cinnamon Scones
The Results “Mouthwatering Pumpkin Cinnamon Scones”
So here’s the important part—how do these pumpkin cinnamon scones actually taste? I’m straight up obsessed. You get a punch of autumn flavor, but they’re not crazy sweet. The edges are a little crisp, the inside stays tender, and the cinnamon glaze just makes you want to lick your fingers. Vanilla and pumpkin together? That’s a match made in scone heaven.
What I love most is how they don’t go dry like some scones. Seriously, no dry mouth situation here. They pair up perfectly with your afternoon tea, but I’ve eaten them for breakfast too (with coffee, obviously). Oddly satisfying and beats any store-bought version, hands down.
My favorite thing is surprising friends who claim “they don’t like scones.” These change minds—maybe even change lives. Okay, that’s dramatic, but you’ll see what I mean when you try them yourself.
“I never thought I’d bake my own scones, but these made me feel like a pro. The house smelled amazing for hours afterward!” — Casey P.
Mouthwatering Pumpkin Cinnamon Scones
Recipe Tips and Information
You’ve probably got a couple of questions bouncing around, so here are some of my best scone secrets:
- If your butter gets too soft, pop the bowl in the fridge for 10 minutes before baking. Cold butter is key for that flaky texture.
- Don’t overmix. You just want things stuck together, not super smooth.
- You can freeze the dough, cut into triangles, and bake from frozen. Just add 2-3 extra minutes in the oven.
- Storing leftovers? Wrap them up and keep in an airtight container—they won’t last long, promise.
The main keyword for this treat is ‘pumpkin cinnamon scones,’ and it’s such a winner this time of year. Oh, and by the way, if you want even more fall goodness, check out these cider pumpkin waffles with salted maple butter for breakfast next weekend.
Mouthwatering Pumpkin Cinnamon Scones
That’s it, friends—your new favorite snack for cool days, lazy weekends, or whenever pumpkin cravings strike. If you’re looking to up your baking game or want to see more drool-worthy ideas and live bakes, definitely peek at Entertaining with Beth – LIVE BAKE WITH ME SUNDAY! Happening … and get inspired (seriously, so many clever ideas). Plus, nothing beats the real-time tips you pick up from fellow home bakers.
Mouthwatering Pumpkin Cinnamon Scones
Go forth, bake a batch, and let the compliments roll in.
Pumpkin Cinnamon Scones
- Total Time: 31 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Delicious pumpkin cinnamon scones perfect for an afternoon treat, combining fall flavors in a flaky pastry.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup pumpkin puree
- 1/3 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon cinnamon (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- Add cold butter to the flour mixture and mix until the mixture resembles sandy crumbs.
- In a separate bowl, whisk together pumpkin, heavy cream, egg, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until just combined. The dough should look shaggy.
- Turn the dough out onto a floured surface and pat it into a disk about 1 inch thick.
- Cut the disk into 8 wedges and place them on the prepared baking sheet.
- Bake for 13-16 minutes, until the edges are slightly golden. Allow them to cool on the baking sheet for a few minutes.
- For the glaze, mix powdered sugar, milk, and cinnamon, adding more milk if necessary to reach desired consistency. Drizzle over warm scones.
Notes
Ensure butter is cold for a flaky texture. You can freeze unbaked scones and bake from frozen, adding 2-3 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg