Easy Pumpkin Toffee Scones

Fall baking has always made my kitchen feel like home. There’s something about the smell of spices and butter that makes even the rainiest Portland morning feel cozy. But I’ll be honest – I used to think scones were too fancy for a Tuesday breakfast. All that cutting butter and worrying about overworking the dough seemed like too much effort.

That’s why these pumpkin toffee scones changed everything for me. They come together in one bowl with barely any fuss, and the toffee bits add just enough sweetness without being too much. I can have them mixed and in the oven before my second cup of coffee kicks in. No fancy technique required.

Want something that feels special but doesn’t stress you out? These are it. Perfect for when your kids ask for “something good” for breakfast, or when you need to bring something to the office potluck. Honestly, I make a batch every few weeks just to have them around.

What Kind of Pumpkin Puree Should I Use?

For these scones, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your recipe. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work perfectly. If you have leftover puree after making your scones, it keeps well in the fridge for about a week or you can freeze it for later baking projects.

Options for Substitutions

These scones are pretty forgiving when it comes to swapping ingredients:

• All-purpose flour: You can substitute with whole wheat pastry flour for a nuttier flavor, but use about 2 1/4 cups since it’s denser. Regular whole wheat flour works too, but your scones will be a bit heartier.
• Buttermilk: No buttermilk? Mix 1/2 cup regular milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. Heavy cream or plain yogurt thinned with a little milk also work great.
• Pumpkin puree: Sweet potato puree or butternut squash puree make excellent substitutes – just make sure they’re smooth and not too watery.
• Toffee bits: Mini chocolate chips, butterscotch chips, or chopped caramel candies work wonderfully. You could even use dried cranberries for a different twist.
• Spices: If you’re missing one of the spices, just use 2 teaspoons of pumpkin pie spice instead of the individual cinnamon, ginger, and nutmeg.
• Maple syrup in glaze: Honey or corn syrup can replace the maple syrup, though you’ll lose that maple flavor. Start with 2 tablespoons and add more milk if the glaze is too thick.

Watch Out for These Mistakes While Baking

The biggest mistake when making scones is overworking the dough, which leads to tough, dense results instead of the light, flaky texture you want – mix just until the ingredients come together and stop there. Keep your butter as cold as possible by cubing it straight from the fridge, and if your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before using it. Don’t skip the step of chilling your shaped scones for 15-20 minutes before baking, as this helps them hold their shape and creates better layers. When adding the toffee bits, toss them in a little flour first to prevent them from sinking to the bottom, and be careful not to overbake – the tops should be golden but the centers should still feel slightly soft when you gently press them.

What to Serve With Pumpkin Toffee Scones?

These scones are perfect for a cozy fall breakfast or afternoon tea, and they pair beautifully with a hot cup of coffee or spiced chai latte. The warm spices and sweet toffee bits make them feel like a special treat, so I love serving them alongside scrambled eggs and crispy bacon for a complete brunch spread. They’re also great with a dollop of whipped cream or a pat of butter if you want to make them extra indulgent. For a lighter option, try them with some fresh apple slices or a small bowl of Greek yogurt drizzled with honey.

Storage Instructions

Keep Fresh: These pumpkin toffee scones taste best when stored in an airtight container at room temperature for up to 3 days. If you’ve already glazed them, place parchment paper between layers to prevent sticking. For unglazed scones, you can wait to add the maple molasses glaze until you’re ready to serve.

Freeze: You can freeze these scones for up to 3 months, and I actually prefer freezing them before glazing. Wrap each scone individually in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy them, just thaw at room temperature and add the fresh glaze.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-7 minutes. You can also pop them in the toaster on a low setting. The toffee bits get slightly gooey again, which makes them taste like they just came out of the oven.

Preparation Time	30-45 minutes
Cooking Time	18-24 minutes
Total Time	48-69 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 30-36 g
• Fat: 100-115 g
• Carbohydrates: 440-485 g

Ingredients

For the scones:

• 1/2 cup toffee bits (optional but recommended for extra richness)
• 1/2 cup packed brown sugar
• 1/2 cup pecans (toasted and chopped, optional)
• 2 1/2 cups all-purpose flour (I use King Arthur)
• 2 tsp vanilla extract
• 3/4 cup pumpkin puree (I use Libby’s)
• 1/2 cup buttermilk
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1 tbsp baking powder
• 1 1/2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1/2 tsp salt
• 2/3 cup unsalted butter (cold and cut into small cubes, about 1/2-inch)
• 1/2 tsp ground ginger
• 1 large egg

For the maple-molasses icing:

• 3 tbsp pure maple syrup (add more to adjust consistency if needed)
• 1 tbsp molasses
• 1 cup confectioners’ sugar (sifted to remove lumps)

Step 1: Prepare mise en place and preheat oven

• 1/2 cup unsalted butter
• 1 cup confectioners’ sugar

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Cut your cold unsalted butter into small ½-inch cubes and place them in the freezer for a few minutes—keeping the butter as cold as possible is crucial for achieving those flaky, tender scones.

Sift the confectioners’ sugar into a small bowl to remove any lumps so your glaze will be smooth.

Having everything prepped and ready will make the scone assembly quick and seamless.

Step 2: Combine dry ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Whisk thoroughly to distribute the leavening agents and spices evenly throughout the flour—this ensures your scones will rise evenly and have consistent flavor in every bite.

Set this dry mixture aside.

Step 3: Cut cold butter into dry ingredients

• dry ingredient mixture from Step 2
• 1/2 cup pecans
• 1/2 cup toffee bits

Add the cold butter cubes to the dry ingredient mixture from Step 2.

Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs or small peas.

The key is keeping everything cold—the small butter pieces create steam pockets during baking that make the scones light and flaky.

I like to work quickly and use my fingertips, occasionally dipping them in ice water to keep everything cold.

Once the mixture is ready, fold in the toasted pecans and toffee bits if using.

Step 4: Create wet ingredient mixture

• 3/4 cup pumpkin puree
• 1/2 cup buttermilk
• 1 large egg
• 2 tsp vanilla extract

In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, and vanilla extract until well combined.

This wet mixture will be poured into your dry ingredients to form the dough.

Keep it nearby so you can work quickly once you begin combining.

Step 5: Form and chill dough

• wet ingredient mixture from Step 4
• butter-flour mixture from Step 3

Pour the wet ingredient mixture from Step 4 over the butter-flour mixture from Step 3.

Using a folding motion with a spatula, gently combine the ingredients until a shaggy, sticky dough just comes together—do not overmix, as overworking the dough will make tough, dense scones instead of tender ones.

Scoop the dough onto your prepared baking sheet in 8-10 portions (a spring-action scoop works great for this).

Freeze the shaped scones for at least 30 minutes; this resting time allows the gluten to relax and keeps the butter cold for maximum flakiness.

Step 6: Bake scones until golden

Remove the baking sheet from the freezer and place it directly into your preheated 400°F oven.

Bake for 18 to 24 minutes, until the scones are golden brown on top.

They should look slightly crispy on the outside while remaining tender inside.

Let them cool on the baking sheet for 5 minutes before removing.

Step 7: Make glaze and finish scones

• sifted confectioners’ sugar from Step 1
• 1 tbsp molasses
• 3 tbsp pure maple syrup

While the scones are baking or cooling slightly, whisk together the sifted confectioners’ sugar from Step 1, molasses, and maple syrup in a small bowl until you reach a drizzle-able consistency—add a bit more maple syrup if needed to achieve the right texture.

Drizzle the warm or room-temperature glaze over the finished scones in a decorative pattern.

The warmth of the scones will help the glaze set slightly.