Warm, spiced, and irresistibly tender, these Harvest Pumpkin Scones bring the cozy flavors of fall to your kitchen. Packed with cinnamon chips and topped with a sweet sparkle, they're the perfect treat for crisp mornings or afternoon indulgence!
Harvest Pumpkin Scones
I'm here all fall and winter for everything pumpkin! These Harvest Pumpkin Scones are the perfect blend of cozy fall flavors and comforting texture, making them an irresistible treat for pumpkin lovers. With a hint of pumpkin pie spice, bursts of sweet cinnamon chips, and a delicate crunch from sparkling sugar, they strike the perfect balance between indulgent and homemade charm. Whether you’re enjoying them with your morning coffee, serving them at a fall gathering, or simply craving something seasonal, these scones are easy to make and guaranteed to impress!
These scones are surprisingly easy to make, even for beginner bakers! With just a few simple steps, you’ll mix the dry ingredients, cut in the butter, and stir in the wet ingredients to form the dough. No fancy equipment or advanced techniques are needed—just a bowl, a mixing spoon, and a little time. Shaping and cutting the dough is straightforward, and the scones bake quickly, making them a perfect recipe for a cozy weekend treat or a last-minute fall-inspired snack.
Enjoy!
What Ingredients do I need?
Dry Ingredients:
- All-Purpose Flour
- Sugar
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Cinnamon Chips
- Coarse Sparkling Sugar (optional, for topping)
Wet Ingredients:
- Pumpkin Purée (100% pure pumpkin not pumpkin pie mix)
- Eggs
Dairy:
- Unsalted Butter
Substitutions and Variations
SubstitutionsVariations
- Chocolate Lovers: Replace cinnamon chips with chocolate chips or mini chocolate chunks for a rich twist.
- Nutty Delight: Add chopped pecans or walnuts for a crunchy texture and nutty flavor.
- Cranberry Pumpkin: Swap out cinnamon chips for dried cranberries to add a sweet and tangy flavor.
- Spiced Orange: Add orange zest to the dough for a fresh citrus note that pairs beautifully with the pumpkin and spices.
- Sugar-Free or Low-Sugar: Substitute sugar with coconut sugar, maple syrup, or a natural sweetener like monk fruit.
Kitchen Tips and Notes
Tips- Homemade pumpkin pie spice blend: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg. 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground cloves
Notes
Dough Tips
- Keep Ingredients Cold: Use cold butter and eggs to ensure a flaky texture. You can even chill the flour beforehand.
- Don’t Overmix: Mix the dough just until it comes together to avoid tough scones. Overworking the dough can develop gluten and make them dense.
Shaping the Dough
- Flour Your Surface: Lightly flour your work surface to prevent sticking, but avoid using too much flour, which can dry out the dough.
- Even Sizing: Shape the dough into a flat round and cut into equal wedges for even baking.
Serving Suggestions
- Fresh is Best: Scones are best enjoyed fresh out of the oven. Serve warm with butter, jam, or even a drizzle of maple glaze.
- Storage: Store in an airtight container for up to 2 days or freeze unbaked scones for later use. Bake straight from the freezer, adding a few extra minutes to the baking time.
Equipment You May Need
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Harvest Pumpkin Scones
Yield: 8 scones
2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
8 tablespoons unsalted butter, cold and cut into small cubes
1 heaping cup cinnamon chips
2/3 cup pumpkin purée
2 large eggs
Coarse sparkling sugar, for topping
Preheat the oven to 425°F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Work in the butter just until the mixture is crumbly with pea sized butter pieces.
Stir in the cinnamon chips. In a small bowl whisk together the pumpkin and eggs until smooth. Add to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment paper. Scrape the dough onto a lightly floured cutting board. Divide it in half. With each half create a 5 - 6" round circle about 3/4" thick. Repeat with the second half of dough. Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.
Using a knife or bench knife slice each circle into 6 wedges. Carefully separate the wedges and place them on the parchment lined baking sheet about 1/2" apart.
Bake the scones for 22 to 25 minutes, or until they're golden brown and dry on top. Place scones on a cooling rack to cool and serve warm.
Stir in the cinnamon chips. In a small bowl whisk together the pumpkin and eggs until smooth. Add to the dry ingredients and stir until all is moistened and holds together.
Line a baking sheet with parchment paper. Scrape the dough onto a lightly floured cutting board. Divide it in half. With each half create a 5 - 6" round circle about 3/4" thick. Repeat with the second half of dough. Sprinkle each circle with coarse white sparkling sugar or cinnamon sugar.
Using a knife or bench knife slice each circle into 6 wedges. Carefully separate the wedges and place them on the parchment lined baking sheet about 1/2" apart.
Bake the scones for 22 to 25 minutes, or until they're golden brown and dry on top. Place scones on a cooling rack to cool and serve warm.
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