A golden platter of pumpkin spice butterbeer scones
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Butterbeer Pumpkin Spice Scones–The Ultimate Fall Comfort Food

ByPaige
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In our home, we have a soft spot for the Harry Potter series—especially anything butterbeer-flavored. The cozy magic, the relatable friendships, the hearty British meals, and the enchanted candles all bring joy and nostalgia to our family.

A Little Hogwarts Magic in Our Kitchen

While we know the author has become a controversial figure, the stories still hold meaning for us. Each September 1st, we wait for our Hogwarts letter and dream of buying three of everything from the trolley—plus an extra chocolate frog in hopes of finally getting Agrippa.

If you also crave recipes that feel like a fantasy home-away-from-home, we hope this butterbeer delight brings whimsical comfort to your kitchen.

“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.” — J.K. Rowling

A platter of pumpkin spice butter beer scones sititng in front of a tv with cozy ambience and fall leaves surrounding it

Why This Recipe Exists

It’s rare for heavy cream to make an appearance in my fridge. As a lactose-intolerant family, we’ve yet to find a magic spell to fix it—lactase enzymes are the closest thing we have in the muggle world.

So, when I made sugar-free icing for my daughter’s first birthday cake, I suddenly had leftover heavy cream. I wanted to use it before it spoiled. Throwing out food feels wasteful (though the occasional moldy cucumber does sneak to the back of my fridge).

That’s when I decided to create this pumpkin spice butterbeer scone recipe. It also helped me finally use the bag of butterscotch chips I bought last year at Aldi with good intentions and zero plan.

Why You’ll Love These Scones

This recipe is forgiving. You can swap out spices or replace the butterscotch chips with chocolate, dried fruit, or nuts. But honestly? The original version is so good, I’m not sure why you’d change it.

Each bite has a cinnamony crumb and bursts of sweetness that hint at butterbeer. You can almost imagine your mum packing them for your train ride to Platform 9 ¾—or sending them in a Christmas care package from home.

Pumpkin Spice Butterbeer Scones
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Pumpkin Spice Butterbeer Scones

Servings

8

servings
Total time

1

hour 

Better than you Hogwarts Letter..warm, spiced, and inspired by the wizarding world.

Butter:

  • 8 TBS Cold butter diced into small pieces

  • Dry

  • 2 Cups all purpose flour

  • 2.5 tsp baking powder

  • ⅛ tsp salt (a generous pinch)

  • ½ cup dark brown sugar (packed)

  • ½ tsp cinnamon

  • 1.5 tsp pumpkin pie spice

  • ⅛ tsp ginger

  • Wet:

  • 1 Large egg

  • 1.5 tsp vanilla extract

  • ½ cup heavy cream (Plus about a TBS for brushing the scones)

  • Mix-Ins

  • 1 ¼ cup butterscotch chips

Directions

  • Cut butter into small cubes and freeze.
  • Line a large baking sheet with parchment paper.
  • Preheat the oven to 400 degrees.
  • Combine all wet ingredients in a medium bowl.
  • In a large bowl:
    ––Whisk together all dry ingredients.
    ––If your brown sugar is a tad clumpy (when isn’t it?) make sure to use a fork or your fingers to separate it before moving on to the next step.
  • Use a fork or a pastry blender to cut in the 8TBS of salted butter. The butter should be reduced to about the size of a pea. 
    –––If/when the tools inevitably fail to get the job fully done, use your hands. Just press and drag the butter between your fingers quickly.
  • Add the butterscotch chips. Mix throughout.
  • Pour the wet mixture into the dry. Work with your hands until a ball forms and everything is combined. You shouldn’t see clumps of flour, but don’t overwork it into a tough ball.

    ___If it is too wet to work with, it may need a bit more flour. Too dry and you may need some more cream. Eyeball it but don’t go overboard on either addition, or on the mixing.
  • Plop the balled up dough onto the parchment lined baking sheet. Shape it into a disc before cutting it into eight triangles like a pizza only much thicker. 
    –––––I find it helps to form a ball in my hands first, then press down gently and evenly on its surface to create the disc. 
  • Separate the triangles and place them evenly around the sheet.
    ––––Give them some space–they will spread a bit.
  • Refrigerate the scones on the sheet for 15 minutes.
  • Brush the scones lightly with about 1TBS cream (whole milk will do in a pinch).
  • Pop the scones into the oven for 20-25 minutes. Keep an eye on them–they should be golden brown but neither overly doughy nor dry.
  • Let them cool before serving so that they get a chance to set fully.

Notes

    Storage Tips

    Even magic scones taste best the same day they’re baked. I recommend freezing them before baking (see below) and then popping them in the oven an hour or two before serving.

    If you have leftovers, store them in an airtight container for up to three days. They’ll still be edible but will lose their crisp texture and fresh taste.

    Freezing Instructions

    Freezing before baking is the best way to keep these scones fresh.

    1. Follow the recipe through Step 10, stopping after you’ve cut and separated the triangles on a sheet pan.
    2. Place the scones in the freezer for at least an hour until mostly frozen.
    3. Transfer to a gallon-size freezer bag. Write baking instructions on the outside: Bake at 400°F for 20–25 minutes.

    Because they’re frozen, they may need a few extra minutes. Mine finished in 23 minutes—crispy outside, pillowy inside.

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