24 Easy Fall Scones Recipes for Every Taste

There’s something magical about the crisp air of autumn that makes us crave warm, comforting baked goods.

And what better way to celebrate the season than with a tray of freshly baked scones?

Lightly crisp on the outside and tender within, scones are versatile enough to be sweet, savory, or somewhere in between.

In this collection of 24 fall scones recipes, you’ll find everything from pumpkin and apple creations to nutty, spiced, and even savory options like cheddar and bacon.

Whether you’re planning a cozy breakfast, a festive brunch, or simply looking for the perfect pairing to your.

Favorite fall tea or coffee, these recipes are sure to bring warmth and flavor to your table.

24 Easy Fall Scones Recipes for Every Taste

Fall is the season of cozy kitchens, warm mugs, and golden leaves—and now, it can be the season of scones, too.

With these 24 fall scones recipes, you have an abundance of inspiration to keep your baking adventures exciting all autumn long.

Whether you love the sweetness of pumpkin and apple, the nuttiness of hazelnut and almond, or the savory richness of cheese and herbs, there’s a scone here to match every craving.

So brew a hot drink, share a basket with friends or family, and let the flavors of fall shine in every flaky, buttery bite.

Pumpkin Spice Scones with Maple Glaze

These pumpkin spice scones are the epitome of autumn comfort.

Infused with warm spices, rich pumpkin purée, and topped with a silky maple glaze, they’re perfect for cozy mornings with a cup of coffee or tea.

The tender crumb and fragrant aroma make them a seasonal favorite.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ½ cup pumpkin purée (not pumpkin pie filling)
• ¼ cup heavy cream (plus 1 tablespoon for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For the maple glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk or cream

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, brown sugar, baking powder, spices, and salt.
3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. In another bowl, whisk pumpkin purée, cream, egg, and vanilla until smooth.
5. Pour the wet ingredients into the flour mixture and stir just until combined. Do not overmix.
6. Turn the dough onto a lightly floured surface, gently knead a few times, and shape into an 8-inch round disc.
7. Cut into 8 wedges and place them on the prepared baking sheet. Brush tops with cream.
8. Bake for 15–18 minutes, or until golden and firm. Allow to cool slightly.
9. For the glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled scones.

These pumpkin spice scones are soft, buttery, and filled with the flavors of fall.

The maple glaze adds a delightful sweetness that ties everything together. Perfect for breakfast, brunch, or a cozy afternoon treat.

Cranberry Orange Scones with Vanilla Drizzle

Bright, tangy cranberries paired with citrusy orange zest make these cranberry orange scones both refreshing and festive.

Their balance of tart and sweet flavors makes them a perfect seasonal baked good to enjoy throughout autumn.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cardamom (optional, for warmth)
• ½ cup cold unsalted butter, cubed
• ½ cup fresh or dried cranberries (if dried, soak in hot water 10 minutes and drain)
• Zest of 1 large orange
• ½ cup heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For the vanilla drizzle:

• 1 cup powdered sugar
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk flour, sugar, baking powder, salt, and cardamom.
3. Add the cold butter and cut it in until the mixture resembles crumbs.
4. Stir in cranberries and orange zest.
5. In another bowl, whisk together cream, egg, and vanilla. Pour into dry mixture.
6. Gently fold together until just combined. Turn out onto a floured surface and shape into a 7–8 inch round.
7. Cut into 8 wedges, place on the baking sheet, and brush tops with cream.
8. Bake 15–18 minutes, until lightly golden and firm. Cool slightly before glazing.
9. For the drizzle, whisk powdered sugar, milk, and vanilla. Drizzle generously over cooled scones.

These cranberry orange scones are vibrant and flavorful, with bursts of tangy cranberry balanced by citrusy sweetness.

They make a wonderful fall breakfast pastry or holiday season treat.

Apple Cinnamon Oatmeal Scones

Packed with chopped apples, hearty oats, and warming cinnamon, these apple cinnamon oatmeal scones are a rustic, wholesome take on the classic.

They’re hearty yet tender, perfect for chilly autumn mornings.

Ingredients

For the scones:

• 1 ¾ cups all-purpose flour
• 1 cup old-fashioned oats
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 cup peeled and finely chopped apple (such as Honeycrisp or Granny Smith)
• ½ cup heavy cream (plus 1 tablespoon for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

Optional topping:

• 2 tablespoons oats
• 2 tablespoons coarse sugar

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. Cut in cold butter until crumbly. Stir in apple pieces.
4. In another bowl, whisk cream, egg, and vanilla. Add to the dry mixture and stir gently until a shaggy dough forms.
5. Turn dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges.
6. Place on baking sheet, brush tops with cream, and sprinkle with oats and coarse sugar.
7. Bake 18–20 minutes, or until golden and cooked through. Let cool slightly before serving.

These apple cinnamon oatmeal scones are hearty, fragrant, and deeply comforting.

With their crisp edges, tender interior, and warm spice, they’re a wonderful companion to tea, coffee, or a crisp fall morning.

Maple Pecan Scones

These maple pecan scones combine nutty crunch with a sweet maple glaze, making them a fall classic.

The buttery scones are studded with toasted pecans, while the glaze adds a deep, earthy sweetness. Perfect for a cozy weekend breakfast.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ¾ cup chopped pecans, toasted
• ½ cup heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons cream

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, and cinnamon.
3. Cut in butter until mixture looks crumbly. Stir in toasted pecans.
4. In a small bowl, whisk cream, egg, and vanilla. Add to dry ingredients, mixing gently until a soft dough forms.
5. Turn dough onto floured surface, shape into a round, and cut into 8 wedges.
6. Transfer to baking sheet, brush tops with cream, and bake 16–18 minutes.
7. Cool slightly, then drizzle with maple glaze made by whisking powdered sugar, syrup, and cream.

These maple pecan scones are buttery, crunchy, and perfectly sweet.

The toasted pecans add warmth, while the maple glaze highlights the cozy flavors of fall.

Chai Spiced Scones

Inspired by the comforting flavors of a chai latte, these chai spiced scones are infused with cinnamon, cardamom, ginger, and cloves.

Their delicate spice makes them perfect for pairing with tea on a crisp autumn afternoon.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ cup cold unsalted butter, cubed
• ½ cup heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For optional glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• Pinch of cinnamon

Instructions

1. Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, salt, and spices.
3. Cut in cold butter until the mixture resembles crumbs.
4. In a bowl, whisk cream, egg, and vanilla. Pour into dry ingredients and stir gently.
5. Shape dough into a circle, cut into 8 wedges, and place on baking sheet.
6. Brush tops with cream and bake 15–18 minutes.
7. If glazing, whisk powdered sugar, milk, and cinnamon. Drizzle over cooled scones.

Warm, spiced, and aromatic, these chai scones capture the essence of fall in every bite.

They pair beautifully with coffee or tea and bring the cozy comfort of chai into baked form.

Sweet Potato Pecan Scones

These sweet potato pecan scones are moist, flavorful, and slightly earthy, offering a unique twist on fall baking.

Roasted sweet potato purée gives them natural sweetness, while pecans provide crunch and warmth.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup roasted sweet potato purée (well-mashed)
• ½ cup heavy cream
• 1 large egg
• ½ teaspoon vanilla extract
• ½ cup chopped pecans

For topping:

• 2 tablespoons coarse sugar
• 2 tablespoons chopped pecans

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a bowl, whisk flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in cold butter until crumbly. Stir in chopped pecans.
4. In another bowl, whisk sweet potato purée, cream, egg, and vanilla. Add to dry mixture and stir until combined.
5. Turn dough onto floured surface, shape into a disc, and cut into 8 wedges.
6. Transfer to baking sheet, sprinkle with coarse sugar and extra pecans.
7. Bake 18–20 minutes, until golden brown and firm.

These sweet potato pecan scones are hearty, rustic, and deeply autumnal.

The natural sweetness of sweet potato pairs beautifully with pecans, making them a wholesome and satisfying fall treat.

Ginger Pear Scones

Delicately sweet and fragrant, these ginger pear scones are a refined fall treat.

The fresh pear pieces bring juicy bursts of flavor, while the crystallized ginger adds warmth and a subtle zing.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• 1 medium ripe pear, peeled and diced small
• 3 tablespoons finely chopped crystallized ginger
• ½ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

Optional glaze:

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon milk

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. In a mixing bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in cold butter until crumbly. Stir in pear and crystallized ginger.
4. In a small bowl, whisk cream, egg, and vanilla. Add to dry mixture and stir until dough just comes together.
5. Pat into an 8-inch disc, cut into 8 wedges, and transfer to baking sheet.
6. Brush with cream and bake 18–20 minutes, until golden.
7. Drizzle with lemon glaze if desired.

These ginger pear scones strike a perfect balance between sweet fruitiness and gentle spice.

They’re ideal for tea time or a crisp autumn brunch.

Caramel Apple Scones

Richly indulgent, these caramel apple scones taste like a fall fair in baked form.

Fresh apple chunks provide texture and juiciness, while a caramel drizzle elevates the flavor to dessert-worthy status.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• 1 medium apple, peeled and diced
• ½ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For caramel drizzle:

• ¼ cup caramel sauce (store-bought or homemade)
• ½ cup powdered sugar
• 1–2 tablespoons cream

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in cold butter until the mixture resembles crumbs. Stir in apple pieces.
4. In another bowl, whisk cream, egg, and vanilla. Add to dry mixture and stir gently.
5. Shape into a disc, cut into 8 wedges, and place on baking sheet. Brush with cream.
6. Bake 18–20 minutes until golden and cooked through. Cool slightly.
7. Whisk caramel sauce, powdered sugar, and cream into a drizzle and pour over cooled scones.

These caramel apple scones are sweet, spiced, and festive—perfect for cozy gatherings or as a special breakfast on chilly fall mornings.

Brown Sugar Fig Scones

Elegant and earthy, these brown sugar fig scones capture the sweetness of ripe figs and the richness of brown sugar.

With a tender, buttery crumb and a touch of spice, they feel both rustic and sophisticated.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ¾ cup chopped fresh figs (or dried figs softened in hot water)
• ½ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

Optional glaze:

• 1 cup powdered sugar
• 1 tablespoon honey
• 1–2 tablespoons cream

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. In a bowl, whisk flour, brown sugar, baking powder, salt, and cinnamon.
3. Cut in butter until mixture resembles coarse crumbs. Stir in figs.
4. In a small bowl, whisk cream, egg, and vanilla. Pour into dry ingredients and stir gently until just combined.
5. Shape dough into an 8-inch disc, cut into wedges, and transfer to sheet.
6. Brush with cream and bake 16–18 minutes until golden.
7. Drizzle with honey glaze if desired.

These brown sugar fig scones are fragrant, slightly decadent, and perfectly autumnal.

They make a refined breakfast or a delightful addition to a fall dessert spread.

Cinnamon Pecan Streusel Scones

These cinnamon pecan streusel scones combine a tender, buttery base with a crunchy cinnamon-sugar topping.

They’re like coffee cake in scone form—perfect with a hot drink on a crisp fall day.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ½ cup chopped pecans
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For the streusel topping:

• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 2 tablespoons cold butter, cubed
• ½ teaspoon ground cinnamon

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk flour, brown sugar, baking powder, salt, and cinnamon.
3. Cut in butter until crumbly, then stir in pecans.
4. In a small bowl, whisk cream, egg, and vanilla. Add to dry ingredients, mixing gently.
5. Shape dough into a disc, cut into 8 wedges, and place on the sheet.
6. For streusel: rub together brown sugar, flour, butter, and cinnamon until crumbly. Sprinkle over scones.
7. Bake 18–20 minutes, until golden and fragrant.

With their sweet, crunchy topping and warm pecan flavor, these scones are a true autumn indulgence—half pastry, half coffee cake, and all cozy goodness.

Pumpkin Chocolate Chip Scones

Rich and flavorful, these pumpkin chocolate chip scones are soft and tender with melty chocolate pockets.

The pumpkin purée keeps them moist, while warm spices bring out the seasonal flavor.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup pumpkin purée
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips

Optional glaze:

• ½ cup powdered sugar
• 1 tablespoon milk
• ¼ teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, and spices.
3. Cut in butter until crumbly. Stir in chocolate chips.
4. In another bowl, whisk pumpkin, cream, egg, and vanilla. Add to dry ingredients, mixing gently.
5. Form dough into an 8-inch disc, cut into 8 wedges, and place on sheet.
6. Bake 18–20 minutes, until firm and golden.
7. If desired, drizzle with simple vanilla glaze.

These pumpkin chocolate chip scones are indulgent, moist, and full of fall flavor—like a pumpkin spice latte in pastry form, but with gooey chocolate surprises.

Maple Oat Scones

Wholesome and hearty, these maple oat scones combine nutty oats with the deep sweetness of maple syrup.

They’re less sugary than most scones, making them a perfect option for a cozy but nourishing breakfast.

Ingredients

For the scones:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned oats
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ½ cup heavy cream
• 1 large egg
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon cream

Instructions

1. Preheat oven to 400°F (200°C) and prepare a baking sheet.
2. In a bowl, whisk flour, oats, brown sugar, baking powder, salt, and cinnamon.
3. Cut in butter until crumbly.
4. In another bowl, whisk cream, egg, maple syrup, and vanilla. Add to dry ingredients and stir just until combined.
5. Shape dough into a round, cut into 8 wedges, and transfer to baking sheet.
6. Bake 18–20 minutes until golden.
7. Drizzle with maple glaze once cooled slightly.

These maple oat scones are rustic, filling, and perfectly autumnal.

The oats provide texture, while the maple glaze adds a sweet, earthy finish.

Spiced Persimmon Scones

These spiced persimmon scones are a unique seasonal twist, using ripe persimmons for natural sweetness and a tender crumb.

Warm spices like cinnamon and cardamom highlight the fruit’s delicate flavor, making these scones both exotic and comforting.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup ripe persimmon pulp (from Hachiya persimmons)
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Optional glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk flour, brown sugar, baking powder, salt, and spices.
3. Cut in cold butter until crumbly.
4. In a small bowl, whisk persimmon pulp, cream, egg, and vanilla. Add to dry mixture and stir gently.
5. Shape into an 8-inch disc, cut into 8 wedges, and place on the sheet.
6. Bake 18–20 minutes until golden.
7. If desired, drizzle with orange glaze.

These spiced persimmon scones are soft, fragrant, and slightly exotic—perfect for adding variety to your autumn baking lineup.

Toffee Apple Scones

Sweet, buttery, and indulgent, these toffee apple scones combine tart apple chunks with bits of toffee candy.

The result is a caramel-like richness baked right into each bite, making them irresistible with coffee or tea.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• 1 medium apple, diced small
• ½ cup toffee bits (like Heath)
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For topping:

• 2 tablespoons coarse sugar

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. In a bowl, whisk flour, brown sugar, baking powder, salt, and cinnamon.
3. Cut in butter until mixture looks crumbly. Stir in apple and toffee bits.
4. In another bowl, whisk cream, egg, and vanilla. Add to dry mixture and mix gently.
5. Shape dough into a round, cut into wedges, and transfer to sheet.
6. Sprinkle tops with coarse sugar. Bake 18–20 minutes until golden.

These toffee apple scones are decadent yet cozy—each bite delivers the perfect mix of tart apple and sweet, buttery toffee crunch.

Roasted Pumpkin Seed Scones

A savory-sweet twist, these roasted pumpkin seed scones feature crunchy pepitas and a hint of honey for balance.

They’re hearty, nutty, and less sugary than most scones—ideal for breakfast or pairing with soup on a fall day.

Ingredients

For the scones:

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ½ cup roasted pumpkin seeds (pepitas)
• ½ cup heavy cream
• 1 large egg
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Optional topping:

• Extra pumpkin seeds and a drizzle of honey

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
3. Cut in butter until crumbly. Stir in roasted pumpkin seeds.
4. In a small bowl, whisk cream, egg, honey, and vanilla. Add to dry mixture, mixing gently.
5. Shape dough into a disc, cut into 8 wedges, and transfer to baking sheet.
6. Sprinkle with extra seeds if desired. Bake 18–20 minutes.
7. Drizzle lightly with honey before serving, if preferred.

These roasted pumpkin seed scones are nutty, earthy, and satisfying.

A less-sweet option that still feels seasonal, they’re wonderful with butter or cheese for a fall breakfast.

Maple Walnut Scones

Nutty, buttery, and lightly sweetened, these maple walnut scones showcase the rich pairing of toasted walnuts with maple syrup.

The earthy flavor makes them a wonderful companion for a hot cup of tea on a chilly morning.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ½ cup toasted walnuts, chopped
• ½ cup heavy cream
• 1 large egg
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 tablespoons milk or cream

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, and cinnamon.
3. Cut in butter until crumbly, then stir in walnuts.
4. In a separate bowl, whisk cream, egg, maple syrup, and vanilla. Add to dry mixture and stir gently.
5. Shape dough into an 8-inch disc, cut into wedges, and place on sheet.
6. Bake 18–20 minutes until golden.
7. Drizzle with maple glaze before serving.

These maple walnut scones are a cozy blend of sweet and nutty flavors.

The maple glaze adds just the right touch of autumn warmth.

Cranberry White Chocolate Scones

These cranberry white chocolate scones strike the perfect balance of tart and sweet.

The cranberries bring a tangy brightness, while creamy white chocolate melts into each bite, creating a festive fall and winter treat.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup cold unsalted butter, cubed
• ½ cup dried cranberries
• ½ cup white chocolate chips
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Optional drizzle:

• ½ cup melted white chocolate

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. In a mixing bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
3. Cut in butter until crumbly. Stir in cranberries and white chocolate chips.
4. In a small bowl, whisk cream, egg, and vanilla. Add to dry mixture and stir gently.
5. Shape into a disc, cut into wedges, and transfer to sheet.
6. Bake 16–18 minutes until lightly golden.
7. Drizzle with melted white chocolate if desired.

Tangy, sweet, and creamy, these cranberry white chocolate scones are festive and comforting.

They’re especially lovely for Thanksgiving brunch or holiday gatherings.

Sweet Potato Cinnamon Roll Scones

These sweet potato cinnamon roll scones are a creative twist that combines the softness of sweet potato scones with a cinnamon swirl filling.

Finished with a vanilla glaze, they taste like a hybrid between scones and cinnamon rolls—pure autumn indulgence.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup mashed roasted sweet potato
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons melted butter

For the glaze:

• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Whisk flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in butter until crumbly.
4. In another bowl, whisk sweet potato, cream, egg, and vanilla. Stir into dry mixture until just combined.
5. Roll dough into a rectangle. Spread with melted butter, sprinkle with cinnamon and sugar. Roll up jelly-roll style, then cut into wedges.
6. Bake 18–20 minutes until golden.
7. Drizzle with vanilla glaze before serving.

These sweet potato cinnamon roll scones are soft, spiced, and slightly decadent—ideal for a fall breakfast spread or a sweet afternoon pick-me-up.

Chai Pumpkin Scones

A cozy mashup of pumpkin spice and chai tea flavors, these chai pumpkin scones are tender, aromatic, and lightly sweet.

Perfect for pairing with a chai latte, they bring together warming spices and earthy pumpkin for the ultimate autumn pastry.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup pumpkin purée
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Optional glaze:

• 1 cup powdered sugar
• 2 tablespoons brewed chai tea

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, sugar, baking powder, salt, and all spices.
3. Cut in butter until mixture is crumbly.
4. In another bowl, whisk pumpkin, cream, egg, and vanilla. Add to dry ingredients, mixing gently.
5. Form into an 8-inch disc, cut into 8 wedges, and place on sheet.
6. Bake 18–20 minutes until golden.
7. Drizzle with chai glaze once cooled slightly.

These chai pumpkin scones are rich in spice and flavor, making them the ultimate cozy treat for a brisk fall morning.

Pear and Almond Scones

Nutty, delicate, and lightly sweet, these pear and almond scones combine juicy fresh pear with almond flour and sliced almonds.

The result is a tender pastry with a nutty crunch and fruity bursts in every bite.

Ingredients

For the scones:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 medium ripe pear, diced small
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon almond extract

For topping:

• 2 tablespoons sliced almonds
• 1 tablespoon coarse sugar

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Whisk all-purpose flour, almond flour, sugar, baking powder, and salt.
3. Cut in butter until mixture resembles crumbs. Stir in pear pieces.
4. In another bowl, whisk cream, egg, and almond extract. Stir into dry mixture gently.
5. Shape dough into a disc, cut into 8 wedges, and transfer to sheet.
6. Sprinkle with sliced almonds and coarse sugar.
7. Bake 18–20 minutes until golden.

These pear and almond scones are light, nutty, and elegant—perfect for an afternoon tea or a fall brunch spread.

Molasses Spice Scones

These molasses spice scones are rich, dark, and fragrant with gingerbread-like flavors.

The molasses gives them a deep sweetness and moist texture, while spices like cinnamon and ginger make them distinctly autumnal.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ cup cold unsalted butter, cubed
• ⅓ cup molasses
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Optional glaze:

• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. In a bowl, whisk flour, brown sugar, baking powder, salt, and spices.
3. Cut in cold butter until crumbly.
4. In another bowl, whisk molasses, cream, egg, and vanilla. Add to dry mixture and stir gently.
5. Form dough into an 8-inch disc, cut into wedges, and place on sheet.
6. Bake 18–20 minutes until firm and aromatic.
7. Drizzle with vanilla glaze if desired.

These molasses spice scones are hearty, warming, and reminiscent of gingerbread—perfect for cozying up on a crisp autumn evening.

Hazelnut Coffee Scones

Nutty and aromatic, these hazelnut coffee scones are infused with a hint of espresso powder and studded with toasted hazelnuts.

They’re bold, slightly sweet, and pair beautifully with a hot cup of coffee on a crisp morning.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon espresso powder
• ½ cup cold unsalted butter, cubed
• ½ cup toasted hazelnuts, roughly chopped
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Optional glaze:

• 1 cup powdered sugar
• 2 tablespoons brewed coffee

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Whisk flour, brown sugar, baking powder, salt, and espresso powder.
3. Cut in butter until crumbly, then stir in hazelnuts.
4. In a small bowl, whisk cream, egg, and vanilla. Stir into dry mixture gently.
5. Shape dough into a disc, cut into 8 wedges, and place on baking sheet.
6. Bake 18–20 minutes until golden.
7. Drizzle with coffee glaze once cooled slightly.

Bold yet balanced, these hazelnut coffee scones are a sophisticated fall breakfast pastry with just the right amount of sweetness.

Pumpkin Cranberry Scones

Moist and tender, these pumpkin cranberry scones combine the earthy sweetness of pumpkin with the tang of dried cranberries.

They’re festive and flavorful, making them a must-have for autumn mornings.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup cold unsalted butter, cubed
• ½ cup pumpkin purée
• ½ cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup dried cranberries

Optional topping:

• 2 tablespoons coarse sugar

Instructions

1. Preheat oven to 400°F (200°C). Prepare a parchment-lined baking sheet.
2. Whisk flour, sugar, baking powder, salt, and spices.
3. Cut in butter until crumbly, then stir in cranberries.
4. In another bowl, whisk pumpkin, cream, egg, and vanilla. Add to dry mixture and stir until just combined.
5. Form into a disc, cut into wedges, and transfer to baking sheet.
6. Sprinkle with coarse sugar and bake 18–20 minutes.

With their tender crumb, warming spices, and tart cranberry bursts, these pumpkin cranberry scones capture everything we love about fall flavors.

Maple Bacon Cheddar Scones

For a savory twist, these maple bacon cheddar scones blend smoky bacon, sharp cheddar, and a touch of maple sweetness.

They’re hearty and perfect for brunch, especially when paired with soup or eggs.

Ingredients

For the scones:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup cold unsalted butter, cubed
• ½ cup cooked bacon, crumbled
• ½ cup shredded sharp cheddar cheese
• ½ cup heavy cream
• 1 large egg
• 1 tablespoon maple syrup

Optional topping:

• Extra cheese and a drizzle of maple syrup

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a bowl, whisk flour, baking powder, salt, and black pepper.
3. Cut in butter until crumbly. Stir in bacon and cheddar.
4. In a small bowl, whisk cream, egg, and maple syrup. Add to dry mixture and stir gently.
5. Shape dough into a round, cut into wedges, and place on baking sheet.
6. Bake 18–20 minutes until golden. Top with extra cheese or a drizzle of maple syrup if desired.

Savory, smoky, and slightly sweet, these maple bacon cheddar scones are a comforting fall treat—perfect as a side dish or a stand-alone breakfast.