These pumpkin cranberry scones are one of my favorite fall bakes. The pumpkin purée keeps the scones tender, and the dried cranberries add sweet-tart bursts of flavor to every bite. They’re delicious on their own, but the optional cranberry honey butter makes them even more irresistible. Serve them for breakfast, brunch, or with an afternoon cup of coffee—they’re the perfect treat on a cool autumn day.

Freshly baked pumpkin cranberry scones arranged on a black cooling rack.

Pumpkin and cranberries make good scones

When my son was little, one of his favorite fall traditions was visiting the pumpkin patch. He loved picking out pumpkins of every shape, color, and size, then bringing them home so we could turn them into homemade pumpkin purée for the freezer.

With a freezer full of pumpkin purée, I was always looking for new ways to use it in my kitchen. These pumpkin cranberry scones quickly became one of the recipes everyone looked forward to each year. There’s just something about the combination of pumpkin and cranberries that feels like fall in every bite.

I’m still not sure what’s better — the scones or the cranberry honey butter. The butter is creamy, lightly sweet, and dotted with tart cranberries, making it the perfect spread for a warm scone fresh from the oven. Together, they’re hard to beat.

If you enjoy homemade scones as much as I do, be sure to try my savory apple cheddar scones, homemade cinnamon roll scones, and peanut butter scones from scratch too.

Recipe ingredients

All-Purpose Flour: A good-quality all-purpose flour provides the right balance of structure and tenderness for these scones. Organic all-purpose flour is an excellent choice if it’s available.
Butter: Use cold butter straight from the refrigerator so it stays in small pieces as you work it into the dough. As the butter melts during baking, it creates a tender, buttery texture throughout the scones. For the richest flavor, try making a batch of old-fashioned homemade butter for this recipe.
Whole Milk: Whole milk adds the richness needed to create a tender, moist scone. Lower-fat milk can be used, but the texture won’t be quite as rich.
Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that will change the flavor and texture of the scones.
Dried Cranberries: Choose plump, moist dried cranberries for the best texture and flavor. They should be soft and chewy, not hard or overly dry.

See the recipe card for full information on ingredients and quantities.

How to make pumpkin cranberry scones

To make the scones:

Step 1: Add the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to the bowl of a stand mixer. Mix on low speed until the ingredients are evenly combined.

Step 2: Add the cold butter to the flour mixture. Mix on low speed just until the butter is broken into pea-sized pieces and evenly distributed throughout the dry ingredients.

Step 3: Add the pumpkin purée, whole milk, egg, and dried cranberries to the bowl. Mix on low speed until the dough comes together and no dry flour remains. Avoid overmixing, which can make the scones less tender.

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Step 4: Using a large scoop or measuring cup, divide the dough into 8 equal portions. Drop each portion onto a silicone-lined baking sheet, leaving about 2 inches (5 cm) between each scone to allow for spreading.

Step 5: Bake in a preheated 400°F (200°C) oven for 15 to 18 minutes, or until the tops begin to turn golden brown and the scones are baked through.

Step 6: Remove the baking sheet from the oven and transfer the scones to a wire rack. Let them cool slightly before serving. If desired, serve them with cranberry honey butter for spreading.

To make butter spread:

Step 1: Add the softened butter, dried cranberries, honey, and orange zest to a small mixing bowl.

Step 2: Using a hand mixer, beat the ingredients together until the butter is light and creamy, and the cranberries and orange zest are evenly distributed.

Step 3: Transfer the cranberry honey butter to an airtight container and refrigerate until needed. Let it soften at room temperature before serving.

Top tips

Make the cranberry honey butter ahead: Prepare the butter spread a day in advance to give the cranberry, honey, and orange flavors time to blend.
Adjust the Spice Level: These pumpkin cranberry scones have a lightly spiced flavor that lets the pumpkin and cranberries shine. If you prefer a bolder pumpkin spice flavor, increase the cinnamon, ginger, and nutmeg to suit your taste.
Brush the tops with milk: For deeper golden color, lightly brush the tops of the unbaked scones with a little whole milk just before they go into the oven.
Add a crunchy finish: Sprinkle the tops with coarse sanding sugar just before baking for a lightly crisp, sparkling finish that pairs beautifully with the pumpkin and cranberries.
Enjoy them while they’re fresh: Pumpkin cranberry scones are at their best the day they’re baked, when the exterior is lightly crisp and the inside is at its most tender.
Freeze baked scones individually: Arrange the completely cooled scones on a silicone lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag. This prevents them from freezing together and makes it easy to remove only as many as you need.