Bisquick Pumpkin Scones Recipe
If you’re craving cozy flavors without spending hours in the kitchen, this recipe for Bisquick Pumpkin Scones is about to become your new favorite.
With simple ingredients and warm spices, you’ll have bakery-style scones ready in no time.
These tender, golden scones combine the ease of Bisquick with the irresistible taste of pumpkin spice, making them perfect for busy mornings, weekend brunch, or a cozy snack with your favorite coffee.
If you love these scones, be sure to check out more pumpkin recipes that bring the same cozy flavors to your table all season long!
Whether you’re new to baking or just love a good shortcut, this no-fuss method delivers big on flavor and fall vibes.
Keep reading to learn how to whip up a batch of these delicious treats with minimal effort—and maximum reward.
How to Make Simple Pumpkin Scones
- Start by chilling your heavy cream and pumpkin puree— the cold ingredients help create steam in the oven, leading to flakier, taller scones.
- In a large bowl, gently mix Bisquick, pumpkin puree, cream, and warm spices like cinnamon or nutmeg just until combined (a few lumps are fine). Avoid overmixing to keep the texture tender.
- Lightly shape the dough into a circle and cut into wedges, being careful not to press it down too much.
- For a golden finish, brush the tops with egg or milk.
- Bake at 400°F for 15–20 minutes until lightly golden and a toothpick comes out clean.
- Once cooled, drizzle with a simple glaze made from powdered sugar and milk.
- Store at room temperature or in the fridge, or freeze unbaked scones for a make-ahead option.
They should be lightly golden on top, and a toothpick inserted in the center should come out clean—check at 15 minutes, then bake in 2-minute increments if needed.
Yes! Shape the scones and freeze them unbaked. Bake straight from frozen—just add a few extra minutes to the bake time.
The key to moist scones is using cold, full-fat ingredients like heavy cream or butter, and not overmixing the dough.
This refers to chilling the shaped scone dough for at least 15 minutes before baking. This short rest time helps the fat stay cold, which leads to better rise and flakier texture in the oven. It also gives the dough time to relax, preventing spreading and helping the scones hold their shape.
If you’re loving Bisquick scones, be sure to check out these other cozy and delicious fall-inspired ideas too!
- Whether you’re hosting friends or packing a lunchbox, these fall snacks are festive, flavorful, and perfect for sharing.
- Sip your way into the season with warm and comforting Fall Drinks to Make at Home. They pair perfectly with baked treats.
- This moist and spiced pumpkin coffee cake is a must-try for crisp autumn mornings.
- From pumpkin to apple and everything in between, these fall desserts are full of seasonal charm.
- Quick, easy, and seriously tasty—Bisquick desserts and Bisquick breakfast recipes make baking feel effortless.
- Discover even more creative Bisquick recipes for everything from breakfast to dessert.
Must-Have Bisquick Recipe Calendar – Your Easy, Delicious Meal Plan Starts Here!
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Bisquick Pumpkin Scones recipe
Ingredients
For the Scones:
- 2 cups Bisquick mix
- ½ cup sugar
- 1 tablespoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
- ½ cup canned pumpkin puree
- ½ cup heavy cream or milk
- 1 egg
- 1 teaspoon vanilla extract
- Optional: chocolate chips or nuts for added flavor
Ingredients for the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or heavy cream for a richer glaze
- ½ teaspoon vanilla extract optional
- A pinch of cinnamon optional, for extra flavor
Instructions
- Preheat your oven to 400°F and line a baking sheet with a piece of parchment paper.
- Mix Dry Ingredients – In a large bowl, combine the Bisquick mix, sugar, and pumpkin pie spice.
- Add Wet Ingredients – In another bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat it into a circle about 1 inch thick.
- Cut the circle into wedges or use a biscuit cutter for rounds.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Cool warm scones on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Once your pumpkin scones have cooled, use a spoon or a whisk to drizzle the glaze over the top. You can also dip the tops of the scones directly into the glaze for a thicker coating.
- Allow the glaze to set for about 15-30 minutes before serving so it firms up a bit.
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