First Step: Get Ready for Baking Start by measuring out all your ingredients and prepping your workspace this is your mise en place, which keeps things smooth. Soften the unsalted butter to room temperature and chill the egg in the fridge, then preheat your oven to 400°F. For dietary needs, use vegan butter if going plant-based or a gluten-free flour blend to adapt these cinnamon swirl pumpkin scones from the start.

Second Step: Mix the Dry Ingredients In a large bowl, blend together 2 cups all-purpose flour, ⅓ cup packed light brown sugar, 2½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground allspice, ⅛ teaspoon ground clove, ⅛ teaspoon ground nutmeg, and ½ teaspoon salt. If you’re making low-calorie spiced pumpkin scones, consider a sugar substitute here. This step sets the base for your pumpkin cinnamon scones, ensuring even distribution of flavors.

Third Step: Incorporate the Butter Add 7 tablespoons of softened unsalted butter to the dry mix and use a hand mixer on low speed until the mixture looks like breadcrumbs without big lumps. For vegan options, swap in vegan butter here to keep the flakiness intact. This is crucial for creating tender layers in your cinnamon swirl pumpkin scones, so handle it gently to avoid overworking the dough.

Fourth Step: Prepare the Wet Ingredients In a small bowl, whisk together ¼ cup full fat plain yogurt, ½ cup pure pumpkin puree, and 1 large cold egg until smooth. If adapting for dietary preferences, use a flax egg for vegan cinnamon pumpkin scones or adjust with non-dairy yogurt. This mixture adds moisture and binds everything, which is key to the soft texture of your spiced pumpkin pastries.

Fifth Step: Combine and Shape the Dough Make a well in the dry ingredients, pour in the wet mixture, and fold gently until just combined the dough will be soft and sticky. Dust your work surface with flour, turn out the dough, fold it once, and pat it into a 10-inch circle. For gluten-free versions, be mindful of the dough’s consistency. Then, sprinkle on the cinnamon sugar (2 tablespoons packed light brown sugar and 1 teaspoon ground cinnamon) and pat it in before rolling into a log like a cinnamon roll, then flatten to a 1-inch thick, 12-inch rectangle.

Sixth Step: Cut and Chill the Scones Cut the dough into 7 or 8 triangular scones and place them on a parchment-lined tray. Freeze for 15-25 minutes to firm up, which helps with rising. This chilling step is great for texture control in cinnamon swirl pumpkin scones, and you can use low-calorie swaps if needed. Preheat the oven during this time to ensure it’s ready.

Final Step: Bake and Glaze Transfer the scones to a baking sheet with space between them, brush the tops lightly with milk or cream (use non-dairy for vegan options), and bake for 15-18 minutes until puffed and golden. Once cooled on a wire rack, mix the glaze (¾ cup powdered confectioner’s sugar, ¼ teaspoon ground cinnamon, a pinch of salt, and 1 tablespoon whole milk) and spread it over the slightly cooled scones. For the best results with pumpkin cinnamon scones, let the glaze set before serving, and enjoy the swirl that makes these treats stand out.