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These ridiculously easy pumpkin scones, topped with a salted caramel glaze, are also ridiculously delicious and the perfect fall baking treat!
If you've been hanging out at the Café for a while, you know we have a soft spot for scones. And, from the many comments we receive, it's clear our readers do too! Quite a few of you have requested a pumpkin version, so last fall I started working on this Ridiculously Easy Pumpkin Scones recipe.
But then Hurricane Helene came roaring through our little corner of the globe and life got a little extremely complicated. By the time we had power and water restored, pumpkin season had (sadly) slipped away.
The good news? Fall (and all-things-pumpkin) is here again and I'm thrilled to finally share these fabulous, melt-in-your-mouth scones with you! They're super tender, warmly-spiced and finished with a delicious drizzle of salted caramel. I think you'll agree that they're worth every bit of the wait!
Ridiculously Easy
If you're new to The Café, you might be wondering what we mean by ridiculously easy. It's a little trademark of ours... the name of a collection of recipes that require minimal hands-on time - but deliver results that look and taste like you've been in the kitchen for hours!
These recipes are perfect for busy days when time is short but expectations are high. They're also wonderful for entertaining because they take the stress out of cooking and allow you to enjoy more time with family and friends.
The bottom line? Our ridiculously easy recipes are simple, approachable, and designed to make you look like a kitchen rockstar, with no complicated techniques or hard-to-find ingredients. Like that? We do too!
A magical technique!
Why do I call this Pumpkin Scone recipe "Ridiculously Easy"? Most scone recipes call for grating, cutting, or rubbing cold butter into a flour mixture. While it's not terribly difficult, these techniques can be a bit of a chore. The reason for all that fuss? Those little bits of butter melt in the oven, creating pockets of steam that give good scones that dreamy, super tender, melt-in-your-mouth texture.
Here's where the magic happens! Instead of all that cutting, grating, or rubbing, you simply melt the butter in the microwave and chill the cream in the freezer. When the two meet, cold cream poured into warm butter, voilà! Little buttery globules instantly form. These happy little clumps do the exact same job as painstakingly cutting in butter, creating tender, fluffy scones… without the fuss! Pretty ridiculous, right?
What you'll need for these Easy Pumpkin Scones
These scones come together with simple pantry staples plus a few fall favorites:
- Butter - I use salted butter.
- Heavy cream - for a super tender texture, don't make substitutions here.
- Pumpkin purée - I use canned pumpkin purée, but feel free to make your own. Pumpkin purée is exactly what it sounds like: pumpkin or winter squash that's been roasted and then puréed.
- Flour - I use all-purpose flour.
- Sugar - I use granulated sugar. You could use brown sugar, but it would make the scones much deeper in color.
- Cornstarch - a small portion of cornstarch gives the scones a soft, tender crumb, a lovely light texture and it keeps the scones from spreading too much in the oven.
- Baking powder - there's a whole tablespoon in this recipe, which helps the scones rise up tall.
- Warm spices - cinnamon, ginger, cloves, and nutmeg for that classic pumpkin spice deliciousness.
The cast of characters for the delicious caramel glaze is short:
- Brown sugar - I really love the deep hue and rich flavor of dark brown sugar, but light brown sugar will also work.
- Butter - again, I use salted butter.
- Half and half - for those of you living outside of the United States, half-and-half is a North American convenience product that's often used in coffee. It's simply a mixture of half milk and half cream.
- Powdered sugar - just enough to make a drizzable glaze.
- Kosher salt - just a pinch for that "salted caramel" flavor.
- Flaky sea salt - optional, but highly recommended! A sprinkle of flaky sea salt is the crème de la crème, adding a delicate crunch and a gourmet finish to these pumpkin scones. We love Maldon flaky sea salt.
There you have it! Nothing fancy, just straightforward ingredients that deliver fine bakery-quality results!
A gluten-free option
My nephew, Steve, is an expert in all things gluten-free and has a beautiful blog of his own called Cakes and Coriander. I'm happy to share that he took this recipe and created a fabulous gluten-free version, with the same easy technique. You can find his recipe here!
Bake, enjoy, share!
These pumpkin scones are fabulous with a steaming cup of coffee, a mug of tea or a tall glass of ice-cold milk.
They make stress-free entertaining a breeze! You can prep them ahead, pop them in the freezer unbaked and then bake them straight from frozen. Just add a few extra minutes to the baking time and soon your kitchen will be filled with the most amazing fall aromas.
They also make a wonderful seasonal gift or hostess treat.
Get your free printable labels...
Because this recipe makes such a lovely gift, we've created a set of free printable labels to make gifting simple and special. Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.
A thoughtful and delicious way to celebrate fall, Thanksgiving or just to say thank you!
A pumpkin scone dream-come-true!
Been craving pumpkin scones? Your wait is over! Give these fabulous, Ridiculously Easy Pumpkin Scones a try! I promise you won't be disappointed- this little group of more than happy taste-testers certainly wasn't!
Café Tips and FAQs for making these Pumpkin Scones
- Use an additional ¼ teaspoon kosher salt if using unsalted butter.
- If your oven runs hot (mine can), use a double sheet pan to keep the bottom of your scones from getting too dark.
- If your cream mixture doesn't form the "clumps" or "globules", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- Don't overmix the dough, but make sure all of the flour at the bottom of the bowl is incorporated before forming the scones.
- Be sure to refrigerate or freeze the scones for at least 15 minutes before baking. This helps the butter to chill again, which creates tender scones. It will also help the scones keep their shape.
- The moisture content of different kinds of butter and flour, as well as humidity in the air, can cause scones to spread out while baking. If that happens, here's a little trick to make them look more attractive. When you remove them from the oven, they will still be somewhat soft and flexible. You can use two soup spoons or two small metal spatulas to push them back into a nice circular shape. Just place the inner surfaces of the spoons (or the flat bottom edges of the metal spatulas) on either side of the scones and gently coerce them into a prettier shape. Once the scones cool, they will be firm, so if you decide to do this, be sure to do it while they're hot out of the oven.
- As mentioned in the post, you can prep these scones up to 24 hours ahead of time. Just scoop them up onto your sheet pan, cover them with plastic wrap, and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed.
- You can also make these scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
- I use a medium-large (4 tablespoons) retractable ice cream/cookie scooper to portion out consistent-sized scones. A medium-large scoop will yield about 8-10 scones. Scoops are also super helpful for lots of other recipes.
- I like this set of scoopers that includes small, medium and medium-large sizes (I use the biggest one in this set for my scones, which is 4 tablespoons)
- I spray my cookie scoop with a non-stick cooking spray, which makes scooping up the scones really easy.
- Lining your sheet pan with parchment is optional, but it makes for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
- This batter is quite thick. You'll want a sturdy spatula or wooden spoon to stir it. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden, it will be all mixed in. Don't be tempted to add more liquid.
Thought for the Day:
And being found in appearance as a man,
He humbled Himself and became obedient
to the point of death, even the death of the cross. Therefore God also has highly exalted Him
and given Him the name which is above every name, that at the name of Jesus every knee should bow,
of those in heaven, and of those on earth,
and of those under the earth,
and that every tongue should confess
that Jesus Christ is Lord,
to the glory of God the Father.
Philippians 4:8-11
What we're listening to for inspiration:
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Ridiculously Easy Pumpkin Scones with Salted Caramel Glaze
Ingredients
For the scones:
- ⅔ cup heavy cream
- ⅓ cup pumpkin puree
- 4 ounces butter, I use salted butter
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 ¾ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon kosher salt, I use Morton's
For the caramel icing:
- ¼ cup brown sugar, I use dark brown but either will work
- 2 tablespoons butter, I use salted butter
- 2 tablespoons half & half, maybe a bit more
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ¼ teaspoon kosher salt, I use Morton's
- flaky sea salt, for garnish, if desired (We love Maldon)
Instructions
For the prep:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Set aside.
- Combine the heavy cream and the pumpkin puree in a medium size bowl or measuring cup. Stir very well, to combine. Place the cream mixture in the freezer for 15-20 minutes while proceeding with the recipe. (You want it to be in the freezer at least 15 minutes but not more than 20.) ⅔ cup heavy cream , ⅓ cup pumpkin puree
- Place butter in a microwave-safe bowl, cover with a damp paper towel and heat on high for 40-60 seconds or until just melted. Set aside to cool a bit while prepping other ingredients. 4 ounces butter
For the scones:
- Whisk together the flour, sugar, baking powder, spices and salt in a large bowl until well combined. Make a well in the center. Set aside. 2 cups all-purpose flour, ½ cup sugar, 2 tablespoons cornstarch, 1 tablespoon baking powder, 1 ¾ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ¼ teaspoon kosher salt,
- After heavy cream has been chilled in the freezer for 15 minutes, pour the butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
- Make a well in the center of the dry ingredients and add the butter/cream mixture. Stir with a rubber spatula from the bottom up, working your way around the bowl until all flour is incorporated and the batter pulls away from the sides of the bowl. At first, it will seem like there's too much flour. Keep stirring and it will all mix in. The batter will be very thick, like cookie dough. Don't over-mix it, but you do want to make sure all the little flour bits are incorporated in the bottom of the bowl.
- Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. Space the scones 2 inches apart to allow for some spreading.
- Refrigerate the scones for at least 15 minutes (or up to 24 hours). If you don't have room for a sheet pan in your refrigerator, put them on a plate then add them to the sheet pan before baking.
- Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the caramel glaze:
- Combine brown sugar, butter and half and half in a medium microwave-safe bowl. Microwave on high power for 2 minutes then stir vigorously to combine. Microwave for another 2-3 minutes, stirring every minute until until the brown sugar is dissolved and the mixture is smooth. ¼ cup brown sugar, 2 tablespoons butter, 2 tablespoons half & half, 1 teaspoon vanilla extract
- Add the powdered sugar and vanilla and whisk with a fork or small whisk until smooth. You should be able to use a spoon to drizzle the glaze over the scones. If it seems a bit too thick add more half and half, one teaspoon at a time until it's the right consistency. ½ cup powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Drizzle the glaze over the cooled scones. Sprinkle with the flaky sea salt, if desired. Allow the glaze to set (if you can wait). flaky sea salt
Notes
Nutrition
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Is Half and Half Milk and Water?
Hi Jan, so sorry if that was confusing. Half and half is an American convenience product that is often used in coffee. It's half milk and half cream.
Hi there! I have made your other scones recipes several times and love them. I really appreciate the alternate method for butter in ice cold cream-it makes it so much easier/faster! I looked this fall for a pumpkin scone recipe specifically on your site and am so glad to have found it!:) thank you for sharing your method and more recipes!
One question-I have had some delicious chocolate pumpkin scones too, and wondered if you’d recommend adding chocolate chunks or chips to this recipe is I want to change it up from the original recipe. If so, how much would you say? And any other changes? Thank you for your input!
Hi Keely, thanks for your review! You could start with 1/2 a cup of chocolate chips and see if that's to your liking. You may not need the glaze if you add chocolate. Let us know how it goes!
Just love this method. I have made several of the ridiculously easy scones and they always come out perfectly. I also love this recipe format! Soconvenient to have ingredient measurements right in the steps. .
Thank you, Virginia! So glad to hear that!
Amazing! I have already made these four times.
Thank you, Theresa!
Back for another label pdf, please and thanks! Should I confess that I drooled all over my phone, looking at these beauties? Too late - guess I just did 🤭
Ha! Let us know how they turn out 🙂
thank you for the great recipe.
Enjoy, J!
Can these be made in the tradition round disc cut into triangles? Would baking time vary?
That will work, Nancy! It should be about the same. Here's a version we did like that- https://thecafesucrefarine.com/ridiculously-easy-sugar-top-scones/
I have made several of your delicious recipes, but I favor the "Ridiculously Easy"
ones... don't blame me... so excited to try this one too.
Please send me the labels and other instructions for the "Pumpkin Scones".
Thanks and all the best...
Ha! We get it, Oscar!
These scones are delicious with all the beautiful spices and aromas. The texture is light and airy, and it's easy if you follow the instructions "to the letter" regarding keeping the butter cold.
This recipe is a keeper!
Wonderful! Thanks for the review, Christine!
trying again for the labels celebrating our thanksgiving next weekend
Hi Claire, I did send the labels. Check your spam folder just in case! I'll resend them as well.
Very yummy! Would you please send me the printable label for these scones
Thank you so much
Sure, Cindy!
Great recipe! Would you please email the labels to me. Thank you
Sure, June!
May I have the labels, please? Thank you. Judy B Leonard
Sure, Judy!
Good morning Chris,
Can’t wait to make these delicious-looking pumpkin scones.
May I please have the labels?
Many thanks; I greatly appreciate it!
Susan
Sure, Susan!
Love your wonderful web site and look so forward to your recipes. May I please have the labels for the Pumpkin Scones & instructions?. Would also love the recipes for your Buttermilk Biscuits, somehow, I missed that! Thank you so much for your inspiration & goodies! Mecca
Good afternoon, Chris. Thank you for another Ridiculously Easy recipe. The labels are quite lovely and I would like to request them. Thank you and God bless.
I would appreciate the labels for the pumpkin scones with salted caramel sauce. Thank you
Also I would like to tell you how very much I enjoy the Bible verse and music with each recipe. It is truly uplifting. May God Bless you all.
Thanks so much, Chris, for coming out with the pumpkin version of your easy scones. I have made most of your scone recipes for my church brunches and like to incorporate seasonable flavors. Your scones are always a hit. Thanks again. I am in full pumpkin mode in my kitchen now!
May I have the labels for the salted scones Thanks. Also, I see you did some Orange and Cranberry Scones they look fantastic. Did you do labels for those? If so, would also love a copy of those too thanks
These scones are perfect for a Fall treat gift treat! I want to thank you for always bringing us the yummiest food gift ideas right down to sourcing the necessities for the beautiful packaging. The work you put into your content is so appreciated. I would love to be a recipient of the pdf for these these pumpkin scone labels. Again, my thanks.
I am having an old neighbor over for a birthday party next weekend and I would love the labels for the pumpkin scones. What a lovely gift that will make. Thanks in advance.
I am having a birthday party for an old neighbor next weekend and I would love to have the label for the pumpkin scones. What a great little gift that would make. Thanks in advance.
Hi Chris!
Another home run 😋 These were so good just like your easy buttermilk biscuits. Your freezer trick genius! Thanks for all your wonderful recipes & cooking tips.
I’d love to have the pumpkin scone labels.
Merci bien !
Eve
These look so yummy! I just love everything pumpkin.
Would love to have the labels for printing please.
Thank you,
Eileen
Chris, what a delicious sounding seasonal recipe. I would love to make these for a large group. Would it work to make smaller scones and thereby increase the total number? If so, how would I do this. I love all of your scone recipes. I would love to have the labels for these to share a holiday gifts. Thank you.
Hi Jo, yes, you could use a smaller scoop and make each scone, 35-50g. They won't take quite as long to bake.
Please send me the labels and printing instructions for the scones - they look delicious!
Thank you.
Linda
I wouid love your pumpkin scone labels.
I plan to make these for my bookclub next week. The recipe sounds delicious and perfect for fall. Would it be possible to use gluten free flour for this recipe? I too would love to have the labels.
Yes, that works, Lesley! Enjoy!
I was looking at your scone recipes yesterday trying to figure out how to incorporate pumpkin. Thank you for reading my mind😄. Can’t wait to try these.
Making these today!
Hello,
Sounds like another GREAT Recipe.
Would love to have the labels.
Thank you!
in the recipe you call for heavy cream and more for brushing. I did not see any notes in the instruction but I assume brushing the scone before baking.
Hi Claire, we tried to send out the labels but they were returned. Could you have, perhaps, entered a wrong email?
probably did here is the right one and do I brush the scones before baking?
Hi Claire, no need to brush with cream. I think that was a default in my recipe plugin but I have removed it. Will try sending the labels again.
I would love the labels please!
Your scone recipes are wonderful. I make the orange cranberry frequently.
Labels please for this recipe. Thanks
Kindly send me the labels. Thanks.
My pumpkin loving husband will flip over these! Would love to have the labels to use while sharing these yummy treats with neighbors. Thanks so much for all your hard work. Letitia
Would love to have the labels. Thanks for all the great recipes.
Joyce
Your recipes are ridiculously delicious. I would love to receive the labels.
Would love to have the labels, thank you.
I would love to have these labels! Thank you so very much-I so enjoy your recipes!
Please send me the label for these scones; thanks