Spiced Pumpkin Scones are Perfect for Fall

These Spiced Pumpkin Scones are delicious for breakfast with your morning coffee as well as an afternoon snack with tea or milk. 

Pumpkin Scones GCE

These were a spur-of-the-moment creation, based on a half jar of pumpkin sitting in the fridge just crying to be baked into something delicious. Scones sounded lovely.

And they were.

I use a food processor to cut in the butter and then transfer those buttery crumbs to a bowl and then mix in the liquid ingredients. You can cut the butter in with a pastry blender or with two knives if you don’t have a food processor. Though honestly, I don’t know what I would do without my food processor.

These are delicious for breakfast with your morning coffee as well as an afternoon snack with tea or milk. Cut smaller scones for younger folk; bigger scones for us old people. There are benefits to aging.

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  1. Hi, these sound delicious! I still have some pumpkin puree in my freezer from last year which needs to be used, so I guess I will be baking some tonight.

  2. shirlene says:

    What canI use in place of ww pastry flour? Looking forward to making these. Thank you!

    • Jessica says:

      Oh, you can just sub more unbleached, all-purpose flour. I just reduce my guilt a little by adding whole wheat pastry flour. 😉

  3. YUM! Can’t wait to try these….I think the can of pumpkin in my pantry is calling my name.

  4. Sherry Perry says:

    Don’t have any pumpkin on hand, but as fall is my favorite season, will be holding on to this as am autumn surprise for the family! Thank you!

  5. ummmm. i don’t think there will be any leftovers to freeze. just sayin. =)

  6. We just discovered scones this year…I usually make mine with chocolate chips, but these sound delicious. For the butter, I usually grate it on the large holes of my cheese grater then work it in.

  7. This is on my list of things to bake when the humidity goes on vacation. Oh, how I miss baking!

  8. wow! we love scones. I am definitely going to have to try those!! thanks so much for sharing!

  9. I CANNOT wait to try these!!!

  10. Corissa Davidson says:

    I’ve never had scones…. These are tempting me to try something new, AND they are PUMPKIN. I have a freezer full still from last fall. 🙂 Thanks so much for sharing.

  11. OK these delicious now how would I convert them to Gluten Free??

  12. using a cheese grater for the butter works good too…..very fast and easy cleanup…..grate right into the bowl on top of dry ingredients then stir up. Can use frozen or refrigerated butter with great results.

  13. I found a recipe for clotted cream, so of course I needed to make scone to go with it. I also had been given a pumpkin last week. So what to do except make pumpkin scones, with clotted cream on top (and then pumpkin butter that I made from the pumpkin I was given 2 weeks ago). I forgot about the cinnamon sugar, but it was still the most delicious treat to enjoy.

  14. What can I use in place of the pastry flour? Cannot find it anywhere. I did make these and enjoyed them. A bit more cake-like rather than crumbly but still good. Might have been whatever flours I used–cannot remember what I exchanged it for—or maybe a mixing flaw? I will try these again, but curious about the flours.

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