Pumpkin Crumb Cake Scones Recipe

Introduction

These Pumpkin Crumb Cake Scones are a perfect treat for fall mornings or afternoon tea. Soft, spiced pumpkin scones are topped with a buttery crumb and finished with a sweet vanilla glaze. They combine comforting flavors and a tender texture that will quickly become a favorite.

Ingredients

• 3 Tbsp unsalted butter, cold and cubed (for topping)
• 1/2 cup brown sugar (for topping)
• 1/2 cup all purpose flour (for topping)
• 1/2 tsp cinnamon (for topping)
• 2 1/2 cups all purpose flour
• 1/3 cup granulated sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1/2 cup unsalted butter, cold and cubed (for scones)
• 1/3 to 1/2 cup buttermilk
• 1 egg
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 cup powdered sugar (for icing)
• 2 Tbsp heavy cream or milk (for icing)
• 2 tsp vanilla extract (for icing)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
2. Step 2: For the crumb cake topping, combine cinnamon, flour, and brown sugar in a small bowl. Add the cold butter and work it into the dry ingredients using a fork or your hands until the mixture resembles wet sand. Pinch and press the crumb mixture to a variety of crumb sizes. Set aside.
3. Step 3: In a large bowl or a stand mixer bowl, whisk together the flour, granulated sugar, baking powder, salt, and all the spices.
4. Step 4: Add the cold butter and cut it into the dry ingredients using a fork, pastry cutter, or mixer paddle attachment until the mixture looks like coarse crumbs.
5. Step 5: Add the egg, pumpkin puree, vanilla extract, and 1/3 cup of buttermilk. Mix until just combined. If the dough is too dry, add more buttermilk, one tablespoon at a time, until the dough comes together.
6. Step 6: Turn the dough onto a lightly floured surface and pat it into a 1/2-inch thick disc.
7. Step 7: Press the crumb cake topping evenly over the surface of the pumpkin dough, gently pressing it so it sticks.
8. Step 8: Cut the dough into 8 triangles and place them on the prepared baking sheet.
9. Step 9: Bake for 18–20 minutes, until golden and cooked through. Let cool for a few minutes before adding the icing.
10. Step 10: To make the vanilla icing, whisk powdered sugar, vanilla extract, and heavy cream together in a small bowl. Adjust the consistency with more cream or powdered sugar as needed.
11. Step 11: Drizzle the icing over the warm scones and allow the glaze to set before serving.

Tips & Variations

• Use cold butter and handle the dough gently to keep scones tender and flaky.
• For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use a non-dairy milk in the icing.
• Add chopped nuts like pecans or walnuts to the crumb topping for extra crunch.
• If you prefer less spice, reduce the ground ginger and cloves slightly.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones without icing for up to 2 months; thaw at room temperature and drizzle with icing before serving. Reheat in a warm oven for a few minutes to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones ahead of time?

Yes, you can prepare the dough and shape the scones in advance. Keep them refrigerated for up to 24 hours before baking. This can help the flavors develop and save time on the day you want to serve them.

What can I use if I don’t have buttermilk?

Mix 1/3 cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes to curdle. This homemade buttermilk substitute works well in this recipe.

Pumpkin Crumb Cake Scones Recipe

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★★★★★

4.7 from 69 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 8 scones 1x

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Description

These Pumpkin Crumb Cake Scones combine the tender, spicy richness of pumpkin with a sweet, crumbly topping and a smooth vanilla glaze. Perfectly baked to a golden finish, these scones are a delightful treat for breakfast or afternoon tea, featuring warm spices like cinnamon, ginger, and nutmeg that evoke the cozy flavors of fall.

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Ingredients

Scale 1x2x3x

Crumb Cake Topping

• 3 Tbsp unsalted butter, cold and cubed
• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 1/2 tsp cinnamon

Pumpkin Scones

• 2 1/2 cups all purpose flour
• 1/3 cup granulated sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1/2 cup unsalted butter, cold and cubed
• 1/3–1/2 cup buttermilk
• 1 egg
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

Vanilla Icing

• 1 cup powdered sugar
• 2 Tbsp heavy cream (or milk)
• 2 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking during baking.
2. Make Crumb Cake Topping: In a small bowl, combine cinnamon, flour, and brown sugar. Add cold, cubed butter. Use a fork or your hands to blend the butter into the mixture until it resembles wet sand with crumbly texture. Form crumbs of varying sizes and set aside.
3. Prepare Scone Dry Mix: In a large bowl or stand mixer, whisk together the flour, granulated sugar, baking powder, salt, and all the spices until evenly distributed.
4. Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a fork, pastry cutter, or mixer paddle attachment, work the butter into the mixture until it forms coarse crumbs like a breading.
5. Add Wet Ingredients: Stir in the egg, pumpkin puree, vanilla extract, and start with 1/3 cup buttermilk. Mix to combine and if the dough is too dry, add more buttermilk one tablespoon at a time until it forms a soft, but not sticky, dough.
6. Shape Dough: Transfer the dough to a lightly floured surface and gently pat it into a 1/2-inch thick circle.
7. Apply Topping: Press the prepared crumb cake topping onto the top of the pumpkin dough, gently pressing so it adheres.
8. Cut Scones: Cut the dough circle into 8 equal-sized triangular scones and arrange them spaced apart on the lined baking sheet.
9. Bake: Bake in the preheated oven for 18-20 minutes until golden brown and cooked through. Remove from oven and let cool for a few minutes.
10. Prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, vanilla extract, and heavy cream. Adjust consistency by adding more cream to thin or powdered sugar to thicken as needed.
11. Glaze Scones: Drizzle the vanilla icing over the warm scones. Allow the glaze to set before serving to enjoy a perfect balance of crumbly texture and sweet glaze.

Notes

• Use cold butter for both the topping and dough to ensure a tender, flaky texture.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup milk and letting it sit for 5 minutes.
• Adjust spices to taste depending on preferred warmth and intensity.
• Allow scones to cool slightly before glazing to prevent the icing from melting off.
• Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: pumpkin scones, crumb cake topping, fall recipe, pumpkin dessert, breakfast scones, vanilla glaze, spiced scones