Easy Fall Pumpkin Scones

Ella Braithwaite
Sep 27
2 min read

Not every pumpkin treat needs a sugar shower or a spice parade. Sometimes, the best kind of cozy comes from keeping it simple, like these Plain Pumpkin Scones. Soft, buttery, and gently spiced, they’re everything you love about fall baked into a golden triangle of comfort.

No glaze, no fuss, just the mellow sweetness of pumpkin and a tender crumb that pairs perfectly with a cup of something warm. Think of them as autumn’s answer to “less is more.”

Yields: 8 scones

Total Time: 35 minutes

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1/2 cup cold unsalted butter, cubed
3/4 cup pumpkin purée (unsweetened)
1/4 cup whole milk or heavy cream (plus extra for brushing)
1 egg
1 tsp vanilla extract (optional)

Instructions

1. Preheat & Prep

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together:

Flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.

3. Cut in Butter

Add the cold, cubed butter.
Use a pastry cutter or your fingers to work it into the dry ingredients until the texture resembles coarse crumbs.

4. Mix Wet Ingredients

In a small bowl, whisk together:

Pumpkin purée, milk or cream, egg, and vanilla (if using).

5. Combine & Form Dough

Add the wet mixture to the dry ingredients.
Stir just until a soft dough forms (don’t overmix).
Turn dough onto a lightly floured surface and gently shape into a 1-inch thick round (about 8 inches across).

6. Cut & Bake

Cut into 8 wedges and place on the prepared baking sheet.
Brush tops lightly with milk or cream.
Bake for 16–20 minutes, or until tops are lightly golden and a toothpick comes out clean.