Name: Pumpkin Ginger Scones Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 3/4 cups all purpose flour; 1/3 cup light brown sugar, packed; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 cup unsalted butter, very cold, cut into small cubes; 3/4 cup cold buttermilk; 3/4 cup pumpkin puree; 1/3 to 1/2 cup finely chopped candied ginger; 1 teaspoon vanilla extract; 2 tablespoons heavy cream or milk, for brushing; 2 tablespoons coarse sugar or raw sugar, for sprinkling; 1 cup powdered sugar, sifted; 1 1/2 to 2 tablespoons milk or cream; 1 tablespoon pumpkin puree; 1/2 teaspoon ground ginger; 1 pinch salt; 1/2 teaspoon vanilla extract

Pumpkin Ginger Scones Recipe tastes like a cozy fall morning in pastry form, with warm spices, real pumpkin, and little pops of candied ginger in every bite. It works well for bakers who want a bakery-style treat in about 40 minutes total, including baking time. I tested this recipe on my neighbors, and they started “dropping by” a lot more often after that.

Why Pumpkin Ginger Scones Recipe Is Worth It

Pumpkin ginger scones taste tender inside, lightly crisp at the edges, and full of cinnamon, nutmeg, and ginger. The pumpkin keeps them moist, while the candied ginger adds tiny chewy, spicy-sweet surprises.

You mix the dough in one bowl, pat it into a circle, slice, and bake. No mixer, no chilling, and no fancy pastry skills, just a few smart tricks that keep the scones tall and flaky.

“These pumpkin ginger scones taste like a coffee shop treat but come together faster than a drive-thru line. ★★★★★”

Ingredients You Need

Here is everything you need for this Pumpkin Ginger Scones Recipe, plus some helpful notes.

Dry ingredients

2 3/4 cups all purpose flour
- Use a standard unbleached flour such as King Arthur or Gold Medal.
1/3 cup light brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves, optional but tasty

Cold ingredients

1/2 cup unsalted butter, very cold, cut into small cubes
- Use real butter, not spread; store brand works fine if it lists only cream and salt.
3/4 cup cold buttermilk
- Shortcut: mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and chill.
3/4 cup pumpkin puree
- Use plain canned pumpkin, not pumpkin pie filling. Libby’s gives consistent results.

Mix-ins

1/3 to 1/2 cup finely chopped candied ginger
- Trader Joe’s or any soft crystallized ginger works.
1 teaspoon vanilla extract

Topping

2 tablespoons heavy cream or milk, for brushing
2 tablespoons coarse sugar or raw sugar, for sprinkling

Optional glaze

1 cup powdered sugar, sifted
1 1/2 to 2 tablespoons milk or cream
1 tablespoon pumpkin puree
1/2 teaspoon ground ginger
Pinch of salt
1/2 teaspoon vanilla extract

Equipment list

Large mixing bowl
Medium bowl
Pastry cutter, two knives, or clean fingertips
Silicone spatula or wooden spoon
Measuring cups and spoons
Kitchen scale, optional but helpful
Parchment paper or silicone baking mat
Large baking sheet
Bench scraper or sharp knife
Cooling rack

Quick Tips & substitutions

Keep the butter and buttermilk very cold so the scones rise tall and flaky.
Handle the dough gently and stop mixing as soon as it comes together so the texture stays tender.
Dust your hands and work surface with flour, not the dough itself, to avoid toughness.
Swap buttermilk with half yogurt and half milk if you need a quick fix.
Use chopped white chocolate or mini chocolate chips instead of candied ginger if you want a milder spice.
Use pumpkin pie spice in place of the individual spices if that is what you have.
Cut the circle into 8 wedges for bakery-size scones or 12 for smaller snack-size pieces.
Chill the cut scones on the tray for 10 minutes before baking if your kitchen runs warm.

How to Make Pumpkin Ginger Scones Recipe

Mix the dry ingredients

Line a baking sheet with parchment paper and heat the oven to 400°F.
In a large bowl, whisk the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Break up any brown sugar clumps so the mixture looks even and light.

Cut in the butter

Add the cold butter cubes to the flour mixture.
Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until you see pea-size bits with some smaller crumbs.
Work quickly so the butter stays cold and visible as little pieces.

Mix the wet ingredients

In a medium bowl, whisk the pumpkin puree, buttermilk, and vanilla until smooth.
Stir in the chopped candied ginger so it spreads evenly later.
Taste a tiny bit and adjust the ginger amount if you want more heat.

Bring the dough together

Pour the pumpkin mixture over the flour and butter mixture.
Use a spatula to fold the dough just until no dry flour streaks remain.
If the dough feels very sticky, sprinkle in 1 to 2 tablespoons of flour and fold again, but keep it soft.

Shape and cut

Turn the dough out onto a lightly floured surface.
Gently pat and nudge it into a circle about 7 to 8 inches wide and about 1 inch thick.
Use a bench scraper or sharp knife to cut the circle into 8 or 12 wedges.
Transfer the wedges to the prepared baking sheet, spacing them slightly apart.

Add topping and bake

Brush the tops with cream or milk.
Sprinkle coarse sugar over each scone for crunch and sparkle.
Bake 16 to 20 minutes, until the tops look golden and the edges feel set.
Check the center of one scone with a toothpick; it should come out mostly clean with a few moist crumbs.

Cool and glaze

Move the scones to a cooling rack and let them cool at least 10 minutes.
For the glaze, whisk powdered sugar, pumpkin puree, milk, ginger, salt, and vanilla until smooth and drizzleable.
Adjust with a few drops more milk if it looks too thick or a spoon of sugar if it looks too thin.
Drizzle over the warm scones and let it set for a few minutes before serving.

Recipe Variations

Gluten free: Use a good quality 1 to 1 gluten free baking flour and add 1 extra tablespoon of buttermilk if the dough feels dry.
Vegan: Use vegan butter, plant milk with a splash of vinegar, and skip the egg wash; brush with plant milk and use a simple powdered sugar glaze.
Low sugar: Cut the sugars in the dough by one third and skip the glaze or use a very thin drizzle.
Low carb inspired: Use a low carb baking blend, granulated sweetener, and keep the candied ginger very light or omit it.
Nutty: Add 1/2 cup chopped toasted pecans or walnuts to the dough.
Extra spicy: Increase ground ginger and add a pinch of black pepper for more warmth.
Chocolate twist: Fold in 1/2 cup mini chocolate chips and skip the candied ginger if you want a kid friendly version.

Ways to Serve

Serve warm with a smear of salted butter or pumpkin butter.
Pair with hot coffee, chai, or a mug of cocoa for a cozy breakfast.
Slice in half and add a layer of cream cheese or mascarpone for a dessert-style treat.
Pack in lunchboxes as a sweet snack that still feels homemade.
Offer on a brunch board with fresh fruit, yogurt, and hard boiled eggs.

Storage Success

Store leftover pumpkin ginger scones in an airtight container at room temperature for up to 2 days. Keep them in a single layer or separate layers with parchment so the glaze stays neat. Move them to the fridge after day 2 and enjoy within 4 to 5 days. Reheat in a low oven or toaster oven for a few minutes so the edges crisp back up and the centers taste soft again.