Pumpkin Scones Recipe with Cinnamon Swirl

If you love pumpkin and pumpkin spice flavors like I do, you need to give these special pumpkin scones with cinnamon swirls a try. They are perfect served at home with a hot coffee or snuck into a lunch bag for a coffee break. These amazing pumpkin scones are a delicious way to celebrate pumpkin season.

Pumpkin has always been my favorite flavor, I make so many recipes out of pumpkin, pumpkin cookies, pumpkin bread pudding, pumpkin cake, pumpkin cheesecake, homemade pumpkin spice, pumpkin coffee creamer, lots of pumpkin pie, and today’s pumpkin scones.

This pumpkin scones recipe has a simple pumpkin scone dough, but instead of cutting it into triangles, you roll it out like a cinnamon roll.

Cinnamon Swirl Pumpkin Scones Recipe

Pumpkin Scones Ingredients

If you want to substitute canned pumpkin puree for your homemade pumpkin purée, you can swap it out in even amounts. Please drain your fresh pumpkin puree to remove excess liquid as too much liquid will affect the texture of these pumpkin scones. Do not substitute pumpkin puree for pumpkin pie filling.

Pumpkin Dough Ingredients

Cinnamon Swirl Filling Ingredients

Cinnamon Sugar Topping Ingredients

Directions for Pumpkin Scones

Start by making the two cinnamon sugars.

Step 1 – Cinnamon Swirl Filling

In a small bowl put together the 1/4 cup light brown sugar, 1 tbsp cinnamon, and 1 tablespoon melted butter. Mix together, and set aside.

Step 2 – Cinnamon Sugar Topping

In a second small bowl add 1 tbsp granulated white sugar, 3 tbsp light brown sugar, and 1 tsp of cinnamon. Mix well and set aside.

Step 3 – Make the Pumpkin Scones Dough

Preheat oven to 400 F.

Line a baking sheet with parchment paper and set aside.

In a large bowl, add all the dry ingredients, 2 cups of flour, 1/4 cup brown sugar, baking powder, soda, and spices. Use a whisk to blend them, to make sure the baking powder is distributed evenly throughout.

Using a food processor, pastry cutter, or cleanly washed hands, add the butter and blend together into coarse crumbs (until the butter is the size of peas.)

In a second bowl add all your wet ingredients, pumpkin, buttermilk, molasses, egg, and vanilla. Blend together very well. Make sure the molasses is well incorporated.

The baking powder in the recipe activates once you add the wet ingredients to the dry ingredients. For best results, the quicker you’re able to get the baking powder in the preheated oven the more the baking powder will react making the scones lighter. So this last part is more about working fast than being neat and tidy.

Make a well in the dry ingredients, add the pumpkin mixture, and mix until just incorporated.

You need to work on a lightly floured surface, you can use either a silicone mat or parchment paper covered with a light dusting of flour.

Place the pumpkin scone dough onto the mat. Pat into a rectangle about 8 by 10 inches and an inch thick.

Spread the cinnamon swirl brown sugar mixture on top of the pumpkin dough.

The dough is quite moist so the easiest way to roll it, is to pick up the back of the silicone pad and pull it toward you.

Using a sharp knife, slice the pumpkin scone roll into 8 pieces and place them on the prepared baking sheet.

Sprinkle the top of the scones with the cinnamon sugar topping.

Bake at 400F for about 20 minutes, until just golden brown, being careful not to overbake, because of the swirls these scones bake a little faster than most homemade scones. Once baked place scones on a wire rack to cool.

How to Store Pumpkin Scones

The best way to store pumpkin scones is to wrap them well in an airtight container at room temperature. They don’t need to be kept in the fridge.

Pumpkin scones freeze well, wrap them in plastic wrap first, place them in an airtight container, and pop them in the freezer.

They can be kept in the freezer for up to a month.

To thaw just place them on the counter wrapped for a couple of hours before serving.

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These are really delicious scones, with lots of pumpkin flavor and warm spices. I serve them with a hot cup of coffee and no butter.

Pumpkin Scones with Cinnamon Swirl Center Recipe

The best spicy pumpkin scone recipe. Moist and a little bit special. Great for weekends. The recipe has lots of ingredients, but its a quick mix once your measure it all out.

Print Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Ingredients

Cinnamon Swirl Filling

• ¼ cup brown sugar
• 1 tbsp cinnamon
• 1 tbsp melted butter

Cinnamon Sugar Topping

• 1 tbsp granulated sugar
• 3 tbsp brown sugar
• 1 tsp cinnamon

Pumpkin Scone Dough

• 2 cups flour
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp salt
• ¾ tsp ginger
• ¾ tsp cloves
• ½ tsp cinnamon
• ½ cup butter cold
• ¾ cup pumpkin puree not pie filling
• 3 tbsp buttermilk
• 1 tbsp molasses
• 1 egg
• 1 tsp vanilla

Instructions

Cinnamon Swirl Filling

• Starting with the Cinnamon Swirl filling, add the 1/4 cup brown sugar, 1 tbsp cinnamon and 1 tbsp melted better into a bowl. Mix well and set aside.
  

Cinnamon Sugar Topping

• In a second small bowl add the granulated white sugar, 3 tbsp brown sugar and tsp of cinnamon. Mix well and set aside.
  

Pumpkin Scone Dough

• Preheat the oven to 400.
• In a large bowl, add all the dry ingredients, flour, sugar, taking powder, soda and spices. Blend together.
  
• Add the cold butter to the dry ingredients and blend together until the size of peas. You can use a food processor, a pastry cutter, or like this Grama, your cleanly washed hands. Make a well in the center and set aside.
• In a second bowl add all your wet ingredients, pumpkin, buttermilk, molasses, egg, and vanilla. Blend together very well. Make sure the molasses is well incorporated.
  
• Hint: Anytime your recipe includes baking powder you want to place it in the oven as quickly as possible once you have added the wet ingredients. The wet ingredients set off the baking powder reaction, so the faster you get the mixed dough in the recipe the lighter it will be. That is my reasoning for making the sugar mixes first. It decreases the time from mixing to placing in oven.
• Pour the wet ingredients into the dry ingredients and mix until just blended. Turn your dough out onto a lightly folded silicone baking pad.
  
• Pat your dough into a rectangular shape that is about 1 inch thick.
  
• Sprinkle the rectangle of dough with the cinnamon brown sugar and butter mixture.
• Roll the dough up like a jelly roll. I found it handy to pull up on the silicone pad causing the dough to roll.
  
• Cut your rolled dough into 8 equal size slices. Place on a parchment lined cookie sheet.
  
• Sprinkle with the cinnamon, white granulated sugar, brown sugar mixture.
• Place in oven and bake at 400F for 15 to 20 minutes. Don’t overbake them.
  

Course: Breakfast, Snack

Cuisine: American, Canadian

Keyword: Pumpkin Scone Recipe

Servings: 8 slices

Cost: $7

Other Pumpkin Spice Recipes to Try

Here are some other pumpkin recipes I hope you enjoy.

How to Make Pumpkin Puree from Fresh Pumpkin

Homemade pumpkin puree is very easy to make and it can be very cost-saving as well. You can use it cup for cup in any recipe using pumpkin puree.

Easy Pumpkin Mousse Recipe

This pumpkin mousse recipe is very simple to make pumpkin flavored treat. You can make this no-bake pumpkin dessert in 10 minutes with simple ingredients like pumpkin and whipped cream.