These pumpkin scones are soft and tender. They need just 4 ingredients and don’t require any eggs. The scones take only a few minutes to prepare and are ready in about 30 minutes.
Pumpkin scones on a circular cooling rack

These scones taste of pumpkin and cozy Fall spices. I think they are just as good as scones you would get at your favorite bakery and better than the ones they used to serve at Starbucks.

Ingredients

  • Pumpkin pie filling
  • Self-rising flour
  • Butter
  • Heavy Cream

Pumpkin pie filling: This recipe uses canned pumpkin pie filling, which is pumpkin puree that already has sugar and spices added to it. The filling adds pumpkin and spice flavors to the scones. I did test a version with plain pumpkin puree but it makes the scones more savory and biscuit-like.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and sodium. Self-rising flour is often used for making biscuits and scones. If you don’t have self-rising flour on hand, you can also make a homemade version using all purpose flour, baking powder and salt.

Butter: Butter helps give the scones a very tender and soft texture.

Heavy cream: Heavy cream helps keeps the scones soft and moist.

How to Make Pumpkin Scones

  • The pumpkin pie filling, heavy cream and melted butter are mixed together. The flour is then mixed in until a soft dough forms.
  • Transfer the dough onto a lightly floured surface and shape it into a round circle about 7 inches in diameter.
  • Cut the dough into six equal triangles. Place the scones onto your prepared baking sheet. Bake for about 20 minutes or until lightly golden and done.
  • If desired, you can also add a maple glaze on top of the scones before serving.

Scones with a maple glaze on top
A pumpkin scone with a glaze drizzled over the top

Expert Tips

  • This recipe yields large, bakery-style scones. If you prefer smaller scones, you can cut the dough into smaller pieces.

Scones with icing on top sitting on a cooling rack

More Scone Recipes

5 from 1 vote

4 Ingredient Pumpkin Scones

These 4-Ingredient Pumpkin Scones are an easy and fun way to enjoy fall flavors with minimal effort. The dough comes together in about 5 minutes. The scones are tender, lightly sweet and the perfect cozy treat.
Servings: 6 pieces
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients

  • 1/2 cup (136g) canned pumpkin pie filling, room temperature
  • 1/2 cup (4 fl oz/118 ml) heavy cream, plus more for brushing
  • 4 tbsp (56g) unsalted butter, melted
  • 2 cups (286g) self-rising flour, see note before starting

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper.
  • In a large bowl, mix together the pumpkin, heavy cream and melted butter until evenly combined. Add in the flour and stir with a spatula until a soft dough forms, being careful not to overmix. If your dough seems too dry, you can add a little more pumpkin. If it seems too wet and sticky, add a little more flour.
  • Lightly sprinkle your work surface with flour and add the dough on top. Flour your hands then pat and spread the dough into a rough 7-inch circle.
  • Use a large knife or bench scraper to cut the dough into 6 equal triangles.
  • Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the scones with a little heavy cream.
  • Bake for about 20 minutes or until lightly golden brown on top. Let cool completely on a wire rack.
  • Once cooled, the scones are ready to be served. You can also add a maple glaze on top before serving. The glaze I used is in the recipe notes. Store uneaten scones in an airtight container in the fridge or freezer.

Notes

  • This recipe makes large scones. You can also cut them smaller for mini scones. You can also double the recipe to make more scones.
  • Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
  • I used canned Farmers Market pumpkin pie mix.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour for these scones.
  • Optional Maple Glaze:
    • ½ cup (60 grams) powdered sugar
    • 2-3 tablespoons maple syrup
    • In a small bowl whisk together the powdered sugar and maple syrup until evenly combined and no lumps remain. Drizzle glaze over cooled scones.
Serving: 1piece, Calories: 323kcal, Carbohydrates: 43g, Protein: 6g, Fat: 15g, Saturated Fat: 10g, Sodium: 580mg, Fiber: 0.2g, Sugar: 6g, NET CARBS: 43
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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