Easiest Pumpkin Scones

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This is the easiest pumpkin scones recipe that you’ll ever make! They are tender and fluffy on the inside with slightly crispy edges, and they have an amazing Fall flavor!!

Easiest Pumpkin Scones

Pumpkin, butternut squash and sweet potatoes just mean fall to me. Those warm, earthy flavors signal cooler weather. We haven’t really had cooler weather yet, but in anticipation, I’m ready with the Easiest Pumpkin Scones!

I’d like to say I’m sleeping late and enjoying these, but I don’t sleep late. Like, ever! But, I will enjoy one or two or maybe even three (!) after my morning run!! That’s better than sleeping late, right?

Easiest Pumpkin Scones recipe brings the taste of fall to your breakfast table.

Tips for Making Pumpkin Scones

  1. I find it the easiest to grate frozen butter on a grater, like you do cheese, then stir the butter into your mixture. I do this for all my recipes that call for cutting in butter. It makes that step so much easier!
  2. Be sure to get pumpkin puree, not pumpkin pie filling for this recipe
  3. For scones, you always want to handle it as little as possible and be gentle with it. The heat from your hands will melt the butter and you don’t want that. The pockets of butter make those layers of crust.
  4. Sift your flour twice before measuring.
  5. I use buttermilk in scones. As well, I do not recommend lower-fat milk or skim milk.
  6. Finally, get your hands on these while they’re hot!! They’re delicious hot with butter!
homemade baked goods on a countertop

For more fall flavors, check out these recipes

pumpkin scones

Easiest Pumpkin Scones

Easiest Pumpkin Scones are fluffy on the inside with crispy edges. Full of pumpkin, this recipe is simple to prepare with my tips.
Author: Paula
5 from 8 votes
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Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 8 servings



  • Prepare a cookie sheet with non-stick spray.
  • Preheat oven to 400 degrees F
  • In a large bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda.
  • Cut in butter until it has pea-sized crumbles.
  • In another bowl, whisk eggs, pumpkin, and buttermilk.
  • Add dry ingredients to wet ingredients. Combine until moistened.
  • Knead 10 to 12 times.
  • Form dough into a circle.
  • Cut into 8 wedges.
  • Place wedges on a cookie sheet.
  • Bake at 400 degrees 16 to 21 minutes or until lightly browned on the outside.
  • Cool 5 minutes
  • Serve warm
  • Great served with honey butter.


Calories: 250kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 345mg | Potassium: 234mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5057IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
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  1. 5 stars
    Full of Fall flavor and perfect for lazy Sunday mornings, thank you for the recipe!

5 from 8 votes (6 ratings without comment)

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