Pumpkin Scones

This past weekend was so beautiful! My husband and I spent a wonderful Saturday morning walking the dogs around the downtown canal and enjoying an amazing Pumpkin Spice Latte from Starbucks. While we were in Starbucks I spotted the pumpkin scones and just had to have one! I mean seriously, what is better than a pumpkin spice latte and pumpkin scone on a crisp fall morning? This recipe, like many that I have posted, starts off like this: I am at a restaurant or bakery and try something truly amazing and I have to go home and recreate it. This is exactly what happened with this recipe, the second I bit into the moist pumpkin scone from Starbucks, it was on! I went home and searched for a pumpkin scone that could rival the one I had earlier in the morning. I could hardly wait for Sunday morning to try the recipe that I found. As the scones were baking, the smell coming from the oven was so fantastic that my husband and even my dogs were sticking around the kitchen! :) These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar and drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to please!

Pumpkin Scones

These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar and drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to please!

Yield: 12 Scones

Ingredients:

For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons half-and-half
1 large egg
For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

Source: Brown Eyed Baker originally adapted from We [Heart] Food

193 Responses to “Pumpkin Scones”

  1. #
    51
    Paula @ Dishing the Divine — October 6, 2011 @ 4:22 pm

    I made pumpkin scones a while ago… and they were a dud. Yours look MUCH better. May have to make some of these to take on vacation this weekend for when I need a snack in the car. :)

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    Ann M — October 8, 2011 @ 7:35 am

    I wonder if the folks who have too wet of a dough are using canned pumpkin pie filling–which I believe is much soupier than plain packed canned pumpkin? Maybe you could add the note to be sure and use the proper one in the ingredients’ list.

    • Christina replied: — October 15th, 2011 @ 11:23 pm

      That’s a good thought! I just noted it in the ingredients list! :)

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    Just A Smidgen — October 8, 2011 @ 8:32 am

    It’s Thanksgiving here this weekend. I just found your blog and had my first pumpkin spice latte last week. Can’t wait to try these!

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    Shelly — October 12, 2011 @ 5:22 pm

    These are super easy and delicious. I’ve never had a scone before…are they supposed to be a little dry? I also burned the bottoms, is that because I didn’t use parchment paper? Or did I simply maybe overbake? My kiddos love them!! Any tips/tricks would be appreciated. I would like to make again.

    • Christina replied: — October 26th, 2011 @ 10:29 pm

      Shelly,
      I am so glad to hear that you enjoyed them. Scones are a little more dense or dry than muffins or quick bread, but should not have been too dry. I think that they were probably dry because they were baked a bit too long (burnt bottoms). Next time you try baking them use parchment paper and watch them closely in the last few minutes of baking. :)

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    cheapcraftymama — October 13, 2011 @ 10:41 am

    Just wanted to let you know that I am featuring your pumpkin recipe on my post about “Top 10 Pumpkin Recipes to Try.”

    Please feel free to drop by and check it out and add a button or link to your post if you want!

  10. #
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    Annaliese — October 14, 2011 @ 9:57 am

    I adapted these scones to be gluten-free, dairy-free, and soy-free and blogged about it here Oh my gosh! So good! Thanks for inspiring The Shoebox Kitchen to make them!

    • Christina replied: — October 26th, 2011 @ 10:19 pm

      Annaliese,
      Thanks so much for sharing your gluten-free, dairy-free, and soy-free version. I am so glad to hear that you enjoyed them! :)

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    Juliane — October 15, 2011 @ 7:47 am

    Okay, these are SO good!
    I followed the recipe exactly, and yes, my dough bordered on too wet, but I did not overwork it, just added a little flour when patting out.
    I’m lazy so I just floured a big knife and cut the whole thing into squares.
    Then I transferred them to a large sheet pan lined with parchment paper, covered with plastic wrap and took them to my big freezer.
    That was over a week ago…(told you I was lazy! lol)
    This morning I took all the frozen scones and put all but four into a freezer bag, and back into the freezer they went.
    The other four I baked for 15 minutes at 350 and threw together a pinch of cinnamon, a drib of vanilla crush extract, a couple of tablespoons of powdered sugar and a little milk into a ziplock sandwioch bag and mushed it all together. Cut the corner (LOVE cutting corners if I can) and drizzled over 4 scones.
    PURE HEAVEN!

    When I put the frozen scones in the oven I could see the pea sized chunks of butter- I think that’s a key- not to make this dough completely homogenous, as the fat and flour make little layers of light spicy heaven.
    Since we can’t eat more than 4 at a time, no need to bake a whole batch at once,
    Thank you SO much for this amazing recipe!!!

    • Christina replied: — October 26th, 2011 @ 10:15 pm

      Juliane,
      I am so glad to hear that the scones turned out so well. I love the fact that you can freeze them and have them on a busy workday. Thanks so much for sharing how they turned out for you! :)

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    shaheen — October 16, 2011 @ 6:11 pm

    I followed the recipe to a T and the Pumpkin scones came out beautiful! The texture is just as you would expect out of a scone. Of course my home smells amazing :) The only thing I would change next time around would be to add just a wee bit less clove and nutmeg..they were a little overwhelming for my taste; other than great great recipe Christina!! :) Thank you!

    • Christina replied: — October 18th, 2011 @ 9:49 pm

      Thanks so much for letting me know how they turned out for you! I LOVE these pumpkin scones…they are one of my favorite things to bake this time of year! :)

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    Mary — October 19, 2011 @ 10:23 am

    Wish I could upload a picture they turned out so beautifully! Added a little more spice, as I am a pumpkin, cinnamon, clove-aholic! Making a second batch tomorrow! Thank you!!!

    • Christina replied: — October 26th, 2011 @ 10:11 pm

      Mary,
      I am so glad to hear that the scones came out so beautifully for you! I bet the extra spices would taste amazing in these scones…I will have to up my spices next time I make these! :)

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    claire — October 19, 2011 @ 7:13 pm

    I am adding this to my pin board for sure! Thank you for sharing.

  18. #
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    Charla Stark — October 20, 2011 @ 12:52 pm

    Made these last night…they were fantastic! Very easy to make, had them this morning with coffee…even better!

    • Christina replied: — October 26th, 2011 @ 10:08 pm

      Charla,
      I love hearing that you enjoyed these scones! Thanks so much for letting me know how they turned out! :)

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  20. #
    62
    Kristen @ This is Savvylicious! — October 21, 2011 @ 3:08 pm

    Anyone know how many it makes?

    • Christina replied: — October 26th, 2011 @ 10:02 pm

      Kristen,
      This recipe makes 12 scones. Let me know how they turn out for you! :)

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    danielle — October 21, 2011 @ 11:51 pm

    tried this…turned out awesome! my husband says these taste like fall. thanks!

    • Christina replied: — October 26th, 2011 @ 9:58 pm

      So glad to hear that you and your husband enjoyed them! :)

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  23. #
    64
    Tanis — October 23, 2011 @ 10:27 am

    Baking right now. Can’t wait to try them!

  24. #
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    Erin — October 23, 2011 @ 6:21 pm

    I wanted to love these, since I love fall baking and all things pumpkin. However, the dough was much wetter than my usual fail-safe scone recipe, and adding the extra flour needed to be able to work with the dough made the finished product fairly tough. Also, I followed your glaze recipe exactly and was disappointed with its runniness. All in all, I wish these had turned out better.

    • Christina replied: — November 1st, 2011 @ 8:55 pm

      Erin,
      I am so sorry to hear that the scones didn’t turn out for you!

  25. #
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    Holley — October 23, 2011 @ 8:46 pm

    I’ve NEVER made scones before and was a little apprehensive. Well, I shouldn’t have been! These turned out GREAT!!!! My son loves the ones at Starbucks, but my pocketbook doesn’t! I’m so happy I gave these a try! Thanks for a great recipe!

    • Christina replied: — October 26th, 2011 @ 9:42 pm

      I am so glad to hear that you enjoyed them! Thanks so much for letting me know how they turned out! :)

  26. #
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    Eric R — October 23, 2011 @ 9:21 pm

    HI! I made these scones this evening, and I had the same problem as a couple others… My dough was very wet and I had to add another cup of flour to get it into a dense, usable dough. (Three cups total). I actually used only 2 T of half and half and I did use 1/2 cup pumpkin puree, not pie filling. Not sure what happened. After that, though, they were DELICIOUS!! Thanks for the recipe. My wife and I both loved them.

    • Christina replied: — November 1st, 2011 @ 8:54 pm

      I can’t believe that a few others have said that their dough has turned out wet as well. I can’t begin to tell you how many times I have made these scones and I have never had that problem. I am not sure what happened either. :( I love to hear that you and your wife enjoyed them even after having to add extra flour. Thanks so much for sharing how they turned out! :)

    • Juliane replied: — November 2nd, 2011 @ 7:25 am

      One thing to consider when making flour based recipes is that if your climate is more humid you will probably need to use more flour. Humidity can come from your climate/locality/season of the year or what else you may be cooking, such as soup, or if your dishwasher is running- mine shoots out steam when it’s drying. The same can be said of the icing/glaze. If it’s humid you will need less liquid, and you don’t need much at all to make an icing, in comparison to the amount of powdered sugar. The more you bake with flour the more you will instinctively adjust recipes for your conditions out of experience. The answer isn’t always to add more flour, you could cut back on the liquid- cream in this case, or not add all the cream in at once. Add half with the pumpkin, then gently mix and see how it goes.

      Especially when it comes to biscuit style baked goods, the less you handle them the better.
      My scones were on the wetter side too, but instead of adding lots of flour I added perhaps 1/4 cup sprinkled under the dough to gently roll them out then used a sharp knife to cut square scones (shape doesn’t matter to me- I just wanted to get them cut with minimal handling.)
      Mine turned out tender and moist and buttery.

      I like mixing my icing in a ziplock bag- a couple of spoons of powdered sugar, a 1/4 tsp. of cinnamon, a few drops of Vanilla crush extract, and a little dribble of milk. Zip it up and start squishing it together. Add more powdered sugar or milk to get the consistency that you desire. I cut a small tip of the corner of the bag off and squeeze/drizzle icing over scones.
      This works for me but then I froze my scones before baking and only bake 4 at a time, so I only make icing for 4 at a time. Also, when the icing hits the warm scone it will liquify it a little more and make it drip, so I err on the side of adding less liquid to my icing, and I err on the side of adding less liquid to my dough because it’s a rainy day.
      Happy Baking!!!

  27. #
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    Lauren Butler — October 24, 2011 @ 7:04 am

    Ok, I finally got a hold of a pumpkin and made these, the recipe has been open on my computer for a couple of days – I couldn’t wait to try them! They are absolutely delicious! I love that the scone itself is not too sweet, because the glaze of course is, it’s the perfect amount of pumpkin, sweet and spices. The batter was a bit wet for me, I probably could have formed them, but not sure how I would have transferred to the pan. Instead, I just put the rectangle right on the parchment paper and cooked it as a whole and then cut them when they cooled a bit. I only wish they were a bit more dense. My batch turned about pretty light and I’m a sucker for a dense scone. I think I’ll keep the recipe, but try and tweak it a bit, let me know if you have an suggestions!

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    kara cottle — October 28, 2011 @ 12:41 pm

    I usually ruin anything new I try to bake – these came out heavenly the first time. HEAVENLEEE!
    I used pureed jack-o-lantern pieces, and just had to add a little more flour to make up for the extra moisture.

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    Don't Buy A Thing — November 1, 2011 @ 8:09 pm

    They look delicious! I can’t wait to try them!

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  36. #
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    Marysol — November 7, 2011 @ 10:36 am

    This year is the first time I decide to make my own pumpkin puree. I waned to try some pumpkin recipes and in search for them I went. I found yours and gave it a try last night. The dough was on the too wet side to wet to handle. Wasn’t sure if I should of added more flour or butter so not to waste it away I went with it and I decided to scoop it in a muffin tin and just went ahead and baked them. (I crossed my fingers and hoped it worked ) They rose up like muffins and tasted yummy! I will have to try to make these again. Maybe next time my dough will work out. Thanks for sharing.

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    sarah — November 7, 2011 @ 6:30 pm

    These were amazing! I went online trying to find a recipe to copy the pumpkin scone I had at Starbucks and I found your website. They came out perfect and I can’t wait to try more of your great recipes!

    • Christina replied: — November 8th, 2011 @ 9:03 pm

      Sarah,
      I am so glad to hear that you enjoyed them so much! :)

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    Wendy — November 23, 2011 @ 11:36 am

    These were fantastic! My kids ate nearly the whole batch (mom did get one or two). I lightened them up a teeny bit by using 4 T butter and a little extra pumpkin and fat-free half & half. I live in a really dry climate and had to add extra wet ingredients to get the right batter consistency – thanks to everyone for their comments on this – it helped that I was looking for it early in the mixing! These may be a re-do for Thanksgiving!

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    teggers — November 23, 2011 @ 5:30 pm

    I just made these for Thanksgiving breakfast. They’re absolutely delicious! I’m even leaving out the icing as I think they taste wonderful just on their own. I will definitely be making these again.

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    Brieanne — November 23, 2011 @ 7:44 pm

    I found these on Pinterest and made them to take to my MIL’s for Thanksgiving brunch. I was skeptic of the 2 different kind of glazes (seemed like overkill) but I must say that these turned out beautifuly and are delish! The spiced glaze MAKES the scone. Thank you for the recipe.

    • Christina replied: — November 30th, 2011 @ 8:30 pm

      I am so glad that you enjoyed the scones! I made these for our Thanksgiving breakfast too…one of my favorites! :)

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    Claire — December 6, 2011 @ 8:44 am

    I have made these twice since finding them. My boys gobbled them up! This time I made a double recipe for extra! YUMMA

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    EllieAnn — December 8, 2011 @ 11:47 am

    I added cranberries to mine. Yummy! Also, a question: Is there a reason we need two layers of glaze? I’m just using the spiced glaze.

    • Christina replied: — December 22nd, 2011 @ 9:45 pm

      EllieAnn,
      You do not need to use the two layers of glaze. Starbucks uses two glazes on their scones and I was just trying to recreate their scone, but it is not needed. I bet the cranberries tasted awesome in these. I will definitely have to throw some in next time I make these! :)

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    Jamie — January 7, 2012 @ 2:16 pm

    Just wanted to let you know that I made these scones this morning then had to dash off to the gym. I grabbed a little one to go it was so good that I was looking forward to having another one when I got home along with a cup of coffee. When I got home every single one was gone. My husband and three boys had finished off the entire pan! Thanks for the great recipe!

    • Christina replied: — January 11th, 2012 @ 5:29 pm

      Jamie,
      So good to hear that everyone enjoyed the scones! My husband does the same thing to me all the time…I guess that means you just have to make them again! ;)

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    teggers — January 30, 2012 @ 8:23 pm

    I made these last November and they were fantastic and made them again today. I got the wetter dough that others have mentioned but I added a little more flour with the rolling out process and they seem like they’re just as good as the first time around. Thanks for such a wonderful recipe.

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    Amy Miller — June 21, 2012 @ 5:52 pm

    Just made my first batch. These are delicious!!! I like to simplify when I bake- used an ice cream scoop and made round scones. Just one layer of icing, spiced. Knowing these are waiting will make it a little easier to get up for my early shift tomorrow morning!

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