18 Fluffy Pumpkin Scones Recipes Perfect for Fall

Delight in the cozy embrace of fall with our roundup of 18 fluffy pumpkin scone recipes that promise to warm your heart and home. Perfect for home cooks looking to capture the essence of the season, these scones blend the richness of pumpkin with the comfort of homemade baking. Whether you’re a novice or a seasoned baker, there’s a recipe here to inspire your autumn baking adventures. Keep reading to discover your next favorite treat!

Classic Pumpkin Scones with Cinnamon Glaze

Perfect for cozy mornings, these scones blend warm spices with a sweet glaze. Grab your apron—let’s bake.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Heavy cream – ⅓ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Powdered sugar – 1 cup
• Milk – 2 tbsp
• Cinnamon – 1 tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Cut cold butter into small cubes. Use your fingers to rub butter into flour until mixture resembles coarse crumbs.
4. In another bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to baking sheet. Bake for 15-18 minutes until golden. Cool on a wire rack.
8. For glaze, whisk powdered sugar, milk, and cinnamon until smooth. Drizzle over cooled scones.

Kickstart your day with these scones—moist inside, crisp outside, and dripping with spicy-sweet glaze. Try them with a dollop of whipped cream for extra indulgence.

Vegan Pumpkin Scones with Maple Drizzle

Outrageously easy and utterly delicious, these vegan pumpkin scones with maple drizzle are your next baking obsession. Perfect for cozy mornings or a sweet afternoon pick-me-up.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Pumpkin puree – ½ cup
• Coconut oil – ⅓ cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add pumpkin puree, coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until just combined—don’t overmix!
4. Turn the dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
5. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 15 minutes, or until the edges are golden brown.
7. While the scones cool, whisk together ¼ cup maple syrup and 1 tbsp coconut oil for the drizzle.
8. Drizzle the maple mixture over the scones before serving.

Rich in flavor with a tender crumb, these scones are a fall favorite. Serve them warm with a dollop of coconut whipped cream for an extra indulgent treat.

Spiced Pumpkin Scones with Brown Sugar Topping

Elevate your morning with these Spiced Pumpkin Scones—flaky, fragrant, and topped with a crispy brown sugar crust that’s pure magic.

Ingredients

• Flour – 2 cups
• Sugar – 1/3 cup
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Pumpkin pie spice – 1 1/2 tsp
• Butter – 1/2 cup (cold, cubed)
• Pumpkin puree – 1/2 cup
• Heavy cream – 1/3 cup
• Brown sugar – 1/4 cup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, salt, and pumpkin pie spice.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in pumpkin puree and heavy cream until just combined—don’t overmix.
5. Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
6. Transfer wedges to the baking sheet, sprinkle with brown sugar, and bake for 15-18 minutes until golden.
7. Cool on a wire rack for 5 minutes before serving.

These scones boast a tender crumb with a spicy-sweet kick. Serve warm with a dollop of whipped cream for extra indulgence.

Gluten-Free Pumpkin Scones with Vanilla Icing

Absolutely crave-worthy, these scones blend cozy pumpkin spice with sweet vanilla icing—perfect for your gluten-free mornings.

Ingredients

• Gluten-free flour – 2 cups
• Pumpkin puree – ½ cup
• Coconut sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter (cold) – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Powdered sugar – 1 cup
• Milk – 2 tbsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, coconut sugar, baking powder, and salt.
3. Cut cold butter into small cubes. Use your fingers to rub butter into dry ingredients until mixture resembles coarse crumbs.
4. In a small bowl, mix pumpkin puree, egg, and vanilla extract. Pour into dry ingredients. Stir until just combined.
5. Turn dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
6. Place wedges on prepared baking sheet. Bake for 15 minutes or until edges are golden.
7. While scones cool, whisk powdered sugar and milk to make icing. Drizzle over scones.

Delightfully tender with a crisp edge, these scones are a fall fantasy. Serve warm with a dollop of whipped cream for extra indulgence.

Pumpkin Chocolate Chip Scones

You need these Pumpkin Chocolate Chip Scones in your life—fluffy, spiced, and loaded with melty chocolate. Perfect for fall mornings or anytime cravings hit.

Ingredients

• Flour – 2 cups
• Sugar – 1/3 cup
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Pumpkin puree – 1/2 cup
• Heavy cream – 1/3 cup
• Egg – 1
• Vanilla extract – 1 tsp
• Chocolate chips – 3/4 cup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in chocolate chips gently to avoid overmixing.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
7. Cut into 8 wedges. Place on prepared baking sheet.
8. Bake for 15-18 minutes until golden brown. Cool on a wire rack.

These scones are best enjoyed warm, with the chocolate still gooey. Try them with a dollop of whipped cream or a drizzle of caramel for extra indulgence.

Pumpkin Pecan Scones with Caramel Drizzle

Bake your way to autumn bliss with these scones that blend the cozy flavors of pumpkin and pecan, topped with a luscious caramel drizzle. Perfect for your morning coffee or as a sweet afternoon pick-me-up.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Heavy cream – ⅓ cup
• Egg – 1
• Pecans – ½ cup, chopped
• Caramel sauce – ¼ cup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. In another bowl, mix pumpkin puree, heavy cream, and egg until smooth.
5. Combine wet ingredients with dry ingredients, then fold in chopped pecans.
6. Turn the dough onto a floured surface and shape into a 1-inch thick circle.
7. Cut into 8 wedges and place on the prepared baking sheet.
8. Bake for 15-18 minutes or until golden brown.
9. Drizzle with caramel sauce while still warm.

Yield scones that are irresistibly tender inside with a crisp edge, the pumpkin and pecan flavors meld beautifully under the sweet caramel glaze. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Ginger Scones with Lemon Glaze

Get ready to spice up your morning routine with these scones that blend the warmth of pumpkin with a zesty lemon kick.

Ingredients

• Flour – 2 cups
• Sugar – 1/3 cup
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Butter – 1/2 cup, cold and cubed
• Pumpkin puree – 1/2 cup
• Heavy cream – 1/3 cup
• Egg – 1
• Ginger – 1 tsp, ground
• Lemon juice – 2 tbsp
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and ginger.
3. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
4. In another bowl, mix pumpkin puree, heavy cream, and egg until smooth.
5. Fold the wet ingredients into the dry ingredients until just combined—don’t overmix.
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Transfer wedges to the baking sheet, leaving space between each.
8. Bake for 15-18 minutes until golden. Let cool on a wire rack.
9. While cooling, whisk lemon juice and powdered sugar to create a smooth glaze.
10. Drizzle glaze over cooled scones.

Amazingly tender with a crisp edge, these scones offer a perfect balance of spicy and sweet. Serve them warm with a dollop of clotted cream for an extra indulgent treat.

Pumpkin Oatmeal Scones with Honey Butter

Honey, get ready to bake your fall mornings into something unforgettable. These scones blend cozy pumpkin spice with hearty oats, topped with a drizzle of honey butter that’s pure magic.

Ingredients

• Flour – 2 cups
• Oats – 1 cup
• Pumpkin puree – ½ cup
• Butter – ½ cup
• Honey – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Cinnamon – 1 tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, baking powder, salt, and cinnamon.
3. Cut in butter until the mixture resembles coarse crumbs. Tip: Use cold butter for flakier scones.
4. Stir in pumpkin puree and honey until just combined. Tip: Don’t overmix to keep the scones tender.
5. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
6. Place wedges on the prepared baking sheet and bake for 18-20 minutes, until golden. Tip: Check at 18 minutes to avoid overbaking.
7. Let cool on a wire rack for 5 minutes before serving.

Golden and crisp on the outside, tender and spiced inside, these scones are a dream. Serve them warm with extra honey butter for dipping, or crumble over yogurt for a breakfast twist.

Pumpkin Cranberry Scones with Orange Zest

Kickstart your morning with these scones that blend the cozy warmth of pumpkin with the tart pop of cranberries, all brightened up with a hint of orange zest.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Pumpkin puree – ½ cup
• Heavy cream – ⅓ cup
• Cranberries – ½ cup, dried
• Orange zest – 1 tbsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Fold in the pumpkin puree, heavy cream, cranberries, and orange zest until just combined.
5. Turn the dough onto a floured surface and shape into a 1-inch thick circle.
6. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes or until golden brown.
8. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yield scones that are perfectly tender inside with a slight crunch outside. The orange zest elevates the pumpkin and cranberry duo, making these scones a festive treat any time of day.

Pumpkin Walnut Scones with Cream Cheese Frosting

Elevate your breakfast game with these Pumpkin Walnut Scones—flaky, spiced, and topped with a creamy dream of frosting.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Pumpkin puree – ½ cup
• Heavy cream – ⅓ cup
• Walnuts – ½ cup, chopped
• Cream cheese – 4 oz, softened
• Powdered sugar – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in pumpkin puree and heavy cream just until dough comes together.
5. Fold in chopped walnuts gently to avoid overmixing.
6. Turn dough onto a floured surface and pat into a 1-inch thick circle.
7. Cut into 8 wedges and transfer to the prepared baking sheet.
8. Bake for 15-18 minutes until golden brown. Cool on a wire rack.
9. While scones cool, beat cream cheese, powdered sugar, and vanilla until smooth.
10. Spread frosting over cooled scones and serve immediately.

These scones boast a tender crumb with crunchy walnut bits, perfectly balanced by the tangy cream cheese frosting. Try them warm with a drizzle of caramel for an extra indulgent twist.

Pumpkin Coconut Scones with Coconut Glaze

Get ready to bake the scones that’ll steal the spotlight at your next brunch. These Pumpkin Coconut Scones with Coconut Glaze are a game-changer, blending cozy pumpkin spice with tropical coconut in every bite.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold and cubed
• Pumpkin puree – ½ cup
• Coconut milk – ¼ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Powdered sugar – 1 cup
• Coconut milk – 2 tbsp (for glaze)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
4. In another bowl, mix pumpkin puree, coconut milk, egg, and vanilla extract.
5. Combine wet and dry ingredients until just mixed. Tip: Overmixing leads to tough scones.
6. Turn dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place wedges on the prepared baking sheet. Bake for 15-18 minutes until golden. Tip: Check at 15 minutes to avoid overbaking.
8. While scones cool, whisk powdered sugar and coconut milk to make the glaze.
9. Drizzle glaze over cooled scones.

Perfectly crumbly with a moist interior, these scones offer a sweet escape with every bite. Serve them warm with a dollop of coconut cream for an extra indulgent treat.

Pumpkin Almond Scones with Almond Butter Drizzle

Ready to level up your breakfast game? These pumpkin almond scones with almond butter drizzle are your ticket to morning glory—flaky, nutty, and just sweet enough.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Pumpkin puree – ½ cup
• Almond butter – ¼ cup
• Milk – ⅓ cup
• Sugar – ¼ cup
• Almonds – ½ cup, chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add pumpkin puree, almond butter, milk, and sugar to the dry ingredients. Mix until just combined. Tip: Overmixing leads to tough scones.
4. Fold in chopped almonds gently.
5. Turn dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
6. Place wedges on the prepared baking sheet. Bake for 15-18 minutes until golden. Tip: Check at 15 minutes to avoid overbaking.
7. Let cool on a wire rack for 5 minutes before drizzling with additional almond butter. Tip: Warm the almond butter slightly for easier drizzling.

Delight in the perfect balance of textures—crisp edges with a tender center. Serve warm with a dollop of extra almond butter or alongside your favorite coffee blend for a cozy morning treat.

Pumpkin Spice Latte Scones with Coffee Glaze

Kickstart your morning with these Pumpkin Spice Latte Scones—flaky, spiced, and drizzled with a bold coffee glaze. Perfect for cozy autumn days or whenever you crave that PSL magic.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Heavy cream – ⅓ cup
• Egg – 1
• Pumpkin pie spice – 2 tsp
• Instant coffee – 1 tbsp
• Powdered sugar – 1 cup
• Milk – 2 tbsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
3. Cut in cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
4. In another bowl, mix pumpkin puree, heavy cream, and egg. Add to dry ingredients, stirring just until combined.
5. Turn dough onto a floured surface, knead lightly, and shape into a 1-inch thick circle. Cut into 8 wedges.
6. Place scones on the prepared baking sheet. Bake for 15-18 minutes until golden. Tip: Don’t overbake to keep them tender.
7. While cooling, dissolve instant coffee in 1 tbsp hot water. Whisk with powdered sugar and milk until smooth for the glaze.
8. Drizzle glaze over scones. Let set for 5 minutes. Tip: For extra flair, sprinkle with a pinch of pumpkin pie spice before serving.

These scones boast a tender crumb with a spicy-sweet kick, balanced by the robust coffee glaze. Serve warm with an extra cup of latte for the ultimate fall treat.

Pumpkin Apple Scones with Cinnamon Sugar

Let’s dive into these Pumpkin Apple Scones with Cinnamon Sugar—flaky, spiced, and just sweet enough to start your morning right.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Apple – 1, diced
• Milk – ¼ cup
• Cinnamon – 1 tsp
• Sugar – 2 tbsp (for topping)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Cut in cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
4. Stir in pumpkin puree and diced apple until just combined.
5. Gradually add milk, stirring until a soft dough forms. Tip: Don’t overmix to keep scones tender.
6. Turn dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place wedges on the prepared baking sheet, sprinkle with 2 tbsp sugar.
8. Bake for 15-18 minutes, until golden brown. Tip: Check at 15 minutes to avoid overbaking.
9. Cool on a wire rack for 5 minutes before serving.

Zesty cinnamon sugar tops these scones, offering a crisp contrast to the moist, apple-studded interior. Perfect with a dollop of whipped cream or a drizzle of caramel for extra indulgence.

Pumpkin Banana Scones with Nutella Swirl

Whip up these Pumpkin Banana Scones with Nutella Swirl for a cozy morning treat that’s as easy as it is delicious. Perfect for those who love a sweet twist on classic scones.

Ingredients

• Flour – 2 cups
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Banana – 1, mashed
• Nutella – ¼ cup

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
4. Stir in pumpkin puree and mashed banana until just combined. Tip: Don’t overmix to keep scones tender.
5. Drop dollops of Nutella onto the dough and gently swirl with a knife.
6. Shape dough into a circle on the prepared baking sheet, about 1-inch thick. Cut into 8 wedges but don’t separate.
7. Bake for 18-20 minutes, until golden. Tip: Check at 18 minutes to avoid overbaking.
8. Let cool on the baking sheet for 5 minutes before serving.

Yield scones that are fluffy inside with a crispy edge, packed with pumpkin and banana flavors, swirled with gooey Nutella. Serve warm with a drizzle of extra Nutella for an indulgent breakfast or snack.

Pumpkin Blueberry Scones with Lemon Glaze

Transform your morning routine with these Pumpkin Blueberry Scones with Lemon Glaze. They’re the perfect blend of cozy and zesty, ready in under 30 minutes.

Ingredients

• Flour – 2 cups
• Sugar – 1/4 cup
• Baking powder – 1 tbsp
• Salt – 1/2 tsp
• Butter – 1/2 cup, cold
• Pumpkin puree – 1/2 cup
• Heavy cream – 1/3 cup
• Blueberries – 1 cup
• Powdered sugar – 1 cup
• Lemon juice – 2 tbsp

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for best results.
4. Stir in pumpkin puree and heavy cream just until combined. Fold in blueberries gently.
5. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
6. Place wedges on the prepared baking sheet. Bake for 15-18 minutes until golden. Tip: Don’t overbake to keep them moist.
7. While scones cool, whisk powdered sugar and lemon juice for the glaze. Drizzle over scones. Tip: Add zest for extra zing.

Get ready for scones that are fluffy inside with a crisp edge. The lemon glaze cuts through the richness, making each bite irresistible. Serve warm with a dollop of clotted cream for an extra indulgent treat.

Pumpkin Carrot Scones with Cream Cheese Icing

Let’s bake something that screams fall but works year-round. These scones mix pumpkin’s cozy vibes with carrot’s subtle sweetness, topped with a creamy dreamy icing.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Grated carrot – ½ cup
• Heavy cream – ¼ cup
• Cream cheese – 4 oz
• Powdered sugar – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, baking powder, and salt.
3. Cut butter into dry ingredients until mixture resembles coarse crumbs.
4. Fold in pumpkin puree and grated carrot until just combined.
5. Gradually add heavy cream, stirring until dough forms. Tip: Don’t overmix to keep scones tender.
6. Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
7. Place wedges on prepared baking sheet, 2 inches apart. Bake for 15-18 minutes until golden. Tip: Check at 15 minutes to avoid overbaking.
8. While scones cool, beat cream cheese, powdered sugar, and vanilla extract until smooth. Tip: For thinner icing, add a teaspoon of milk.
9. Drizzle icing over cooled scones.

Out of the oven, these scones are flaky with a moist crumb. The icing adds a tangy contrast. Serve them with a spiced latte for the ultimate cozy bite.

Pumpkin Zucchini Scones with Vanilla Glaze

Get ready to bake your way into fall with these irresistibly moist scones. Grab your zucchini and pumpkin—this combo is about to blow your mind.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, cold
• Pumpkin puree – ½ cup
• Zucchini – 1 cup, grated
• Milk – ¼ cup
• Vanilla extract – 1 tsp
• Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for best results.
4. Fold in the pumpkin puree and grated zucchini until just combined.
5. Gradually add milk, stirring until a soft dough forms. Tip: Don’t overmix to keep the scones tender.
6. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
7. Cut into 8 wedges and place on the prepared baking sheet.
8. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to avoid overbaking.
9. While the scones cool, whisk together powdered sugar and vanilla extract with 2 tbsp of water to make the glaze.
10. Drizzle the glaze over the scones once they’re slightly cooled.

Buttery and spiced, these scones strike the perfect balance between sweet and earthy. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Summary

Brimming with autumnal charm, our roundup of 18 Fluffy Pumpkin Scones Recipes is your go-to guide for fall baking. Each recipe promises warmth, flavor, and the cozy essence of the season. We invite you to whip up these delights, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!