If you’re in the mood for cozy treats, pumpkin oatmeal scones are a wonderful option. These scones bring the warm, inviting flavors of pumpkin and spices right to your kitchen.
This pumpkin oatmeal scones recipe addresses dryness, uneven texture, lack of moisture, and insufficient flavor depth in traditional pumpkin baked goods.
I’ve struggled with dry scones in the past, but this recipe delivers a moist texture that makes them a real treat. Whether you’re baking for a busy morning or unexpected guests, these scones are always a hit.
This well-tested recipe takes just 40 minutes from start to finish, and the aroma wafting through your home while they’re baking is pure magic. Plus, they’re healthier and can easily fit into various dietary needs.
If you enjoy comfort baked goods like these, try my Sourdough Blueberry Scones, which are equally satisfying!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the ingredients.
- The recipe contains butter and buttermilk, so it is unsuitable for vegan diets.
- The recipe is vegetarian as it includes no meat, eggs, or animal-derived gelatin.
- This recipe does not meet keto or low-carb diets because of flour and brown sugar carbohydrate content.
- The recipe contains walnuts or pecans, which makes it unsuitable for nut-free diets.
Why You Will Love This Recipe
- Warm, Cozy Flavors The spices like cinnamon and nutmeg combine with pumpkin for a comforting seasonal taste, making each bite a cozy trip to autumn.
- Heartfelt Texture The old-fashioned rolled oats add a chewy, hearty feel to these pumpkin oatmeal scones, creating a satisfying texture that contrasts perfectly with their flaky exterior.
- Maple Glaze Sweetness Drizzling a maple glaze on top gives a gentle sweetness that enhances the scones while echoing in the warm flavors of fall, making them irresistible.
- Make-Ahead Friendly These scones are easy to prepare in advance and can be stored for several days, making them perfect for busy mornings or gatherings with family.
How to Make Pumpkin Oatmeal Scones
- Prep Time: 15 minutes
- Cool Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious pumpkin oatmeal scones topped with a maple glaze, perfect for autumn.
Ingredients
- 2 cups (200 g) old-fashioned rolled oats
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup (113 g) cold unsalted butter, cubed
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (62 g) pumpkin purée (100% pure pumpkin, no additives)
- 1 large egg
- ½ cup (100 g) granulated sugar (for cinnamon sugar)
- ½ cup (100 g) cinnamon sugar (for sprinkling)
- Chopped pecans, quantity as desired, for topping (optional)
- 1 tablespoon (15 ml) pure maple syrup
- 2 tablespoons (30 ml) milk
- ¼ teaspoon maple extract (optional)
Instructions
- Step 1: Preheat Your Oven: Set the oven to 425°F (218°C) and allow it to fully preheat. Line a large baking sheet with parchment paper and set aside.
- Step 2: Process the Oats: Pulse the rolled oats in a food processor until they resemble a coarse flour with some texture remaining. This creates the right oatmeal texture for the scones.
- Step 3: Cut in the Butter: Add the cold cubed butter into the dry ingredients mixture. Use a pastry cutter to cut the butter in until the mixture looks like coarse sand with pea-sized bits of butter visible.
- Step 4: Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and pumpkin purée until combined.
- Step 5: Combine Dough Carefully: Gently mix the wet ingredients into the dry ingredients until a soft dough forms. Some dry flour bits remaining are acceptable; avoid overmixing to keep scones tender.
- Step 6: Shape the Dough: Transfer the dough to a lightly floured surface. Gently knead and shape into a 12-inch (30 cm) wide disc about 1 inch (2.5 cm) thick. Do not flatten the dough more than needed to maintain fluffiness.
- Step 7: Cut and Arrange Scones: Slice the disc into 8 equal triangles but keep the pieces close together on the baking sheet. This helps retain moisture and ensures even baking.
- Step 8: Add Toppings: Sprinkle cinnamon sugar evenly over the scones, then evenly distribute chopped pecans on top if using. Press the toppings lightly into the dough to help them adhere during baking.
- Step 9: Bake Until Golden: Bake for 20 to 25 minutes, until the scones are set and lightly golden. Check doneness by touch—the scones should feel firm with a gentle bounce back when pressed.
- Step 10: Glaze and Cool: Let the scones cool slightly (about 5 minutes). Prepare the glaze by mixing maple syrup, milk, and maple extract until smooth. Drizzle the glaze over the warm scones and allow it to set to a nice sheen before serving.
Notes
- Room Temperature: Store scones airtight at room temperature up to 2 days to keep soft and fresh.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days to maintain moisture and freshness.
- Freezing: Wrap each scone individually in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If dough feels sticky, lightly flour your hands when shaping, especially about 10 minutes before baking.
- Rotate the baking sheet halfway through baking (around 15 minutes) to promote even browning.
- If scone tops appear dry after baking, brush with 1 tablespoon heavy cream immediately when coming out of the oven to add moisture.
- To thin a glaze that is too thick, add up to 1 tablespoon milk gradually, stirring until pourable, ideally after 5 minutes of cooling.
- Use fully thawed pumpkin purée for best results. If frozen, thaw completely and blot excess moisture with paper towels about 10 minutes before mixing.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 1g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- All-purpose flour: Use a good quality all-purpose flour for the right texture. Avoid brands with additives; they can change how the scones turn out.
- Brown sugar: Light or dark brown sugar works well, adding moisture and a nice depth of flavor. Look for a soft texture, avoiding any hard clumps.
- Ground cinnamon: Get a fresh, high-quality ground cinnamon to enhance that warm pumpkin flavor. Fresh spices make a big difference in taste!
- Ground ginger: For a zesty kick, use ground ginger. Fresh ginger doesn’t work well here; stick to the dried version for consistency.
- Baking powder: Use a fresh baking powder to help your scones rise properly. Check the expiration date, old powder won’t give you the lift you need.
- Baking soda: This adds tenderness. Make sure it’s fresh, since stale baking soda won’t help your scones fluff up effectively.
- Pumpkin puree: Canned pumpkin works perfectly here. Check for 100% pure pumpkin without additives, so the texture remains just right.
- Unsalted butter: Chilled unsalted butter ensures a flaky texture. Cut it into small cubes before using to help it blend into the flour easily.
- Buttermilk: Adds moisture and a tender texture. For a quick substitute, mix regular milk with a splash of vinegar and let it sit for a few minutes.
- Chopped walnuts or pecans: Nuts add a lovely crunch. Choose raw for a fresher flavor, and chop them roughly for better distribution in the dough.
Recipe Tips
- If dough feels too sticky, dust hands with a light coating of flour before handling, especially during shaping about 10 minutes before baking.
- When the scones aren’t browning sufficiently, rotate the baking sheet halfway through cooking at 15 minutes for even heat distribution.
- If the tops of the scones appear too dry after baking, brush with 1 tablespoon of heavy cream immediately out of the oven for extra moisture.
- When the glaze is too thick, add up to 1 tablespoon of milk, stirring gradually until achieving a pourable consistency, ideally after 5 minutes of cooling.
- If you’re using frozen pumpkin purée, thaw it completely and remove excess moisture with a paper towel before adding it to the mixture, ideally 10 minutes ahead.
Serving Suggestions
Serve pumpkin oatmeal scones with a warm cup of chai tea or freshly brewed coffee. A side of apple slices or a light salad complements the scones well.
Use pumpkin oatmeal scones to create a breakfast sandwich with cream cheese or yogurt. Add the scones to a brunch spread with scrambled eggs or pastries.
Top scones with a drizzle of maple glaze or a sprinkle of cinnamon sugar. Add whipped cream or softened butter for more variety.
Recipe variations
- You can use canned pumpkin purée instead of fresh for pumpkin oatmeal scones. Using ¼ cup maintains the right moisture and flavor concentration in the dough.
- Add ¼ teaspoon of ground ginger or ½ teaspoon of pumpkin pie spice to enhance fall spices in pumpkin oatmeal scones without changing the original cinnamon and nutmeg balance.
- Either old-fashioned rolled oats or quick oats work in the recipe. If using quick oats, reduce to 1½ cups to keep a good texture in the pumpkin oatmeal scones.
- You can double this pumpkin oatmeal scones recipe by multiplying all ingredients by two, baking in batches on parchment-lined sheets at 425°F for 25 minutes per batch.
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How to Store?
To keep your pumpkin oatmeal scones fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin oatmeal scones in an airtight container at room temperature up to 2 days, keeping them soft and ready to eat.
Refrigeration: Place pumpkin oatmeal scones in an airtight container in the refrigerator for up to 7 days to maintain moisture and freshness.
Freezing: Wrap pumpkin oatmeal scones individually in plastic wrap, place in a freezer container, freeze up to 3 months, thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Pumpkin Snickerdoodle Blondies
- Rhubarb and Strawberry Tart Recipe
If you enjoyed this Pumpkin Oatmeal Scones or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
