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


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


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

195 Responses to “Pumpkin Scones”

  1. #
    Hillary Kwiatkowski — August 2, 2012 @ 6:32 pm

    for a dairy allergy, can the half and half be substituted with apple juice or water or something?

    • Christina replied: — August 3rd, 2012 @ 11:09 pm

      Since there are only 3 tablespoons of half and half in this recipe, I would say that substituting it with water would be just fine. If you give them a try I would love to hear how they turn out for you! :)

  2. #
    Chelsea — September 6, 2012 @ 4:09 pm

    Yummy!!! I am going to try making this !

  3. #
    Amanda H — September 6, 2012 @ 9:43 pm

    So excited I found these!! Definitely going to be making them this weekend. Yum!

  4. #
    Amber Dennis — September 8, 2012 @ 10:35 am

    I made these yesterday for the first time and had no issues at all. I used a frozen pumpkin puree. I followed the recipe in its entirely and they turned out very tasty. Next time around I would probably use a different recipe I have for the spice glaze or even add more spices to this recipe as I thought it was a bit on the bland side. At any rate, this recipe is definitely a keeper! Thank you!!

    • Christina replied: — September 11th, 2012 @ 9:37 pm

      So happy to hear that you enjoyed them Amber! :)

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  7. #
    Nancy — September 12, 2012 @ 8:14 pm

    I made this recipe tonight. It was so easy, I made a second batch! Have you tried freezing them after they are baked?

    • Christina replied: — September 13th, 2012 @ 10:48 am

      So happy to hear that you enjoyed them Nancy. I have not tried freezing them after baking, but I bet they would still taste great thawed. I would warm them up in the oven before serving. If you give it a try I would love to hear how it turns out! :)

  8. #
    Vanilla Latte — September 13, 2012 @ 4:40 pm

    Hey there! Thanks for sharing the recipe. I stumbled upon it today, and had to smile when I read you are from Perioa. My husband grew up close to there, and we visit every year when we go “home” for Christmas!

    Thanks for the warm fuzzies! :)

  9. #
    Denise — September 14, 2012 @ 3:51 am

    AWESOME!! We made this today and it turned out FANTASTIC!! Thank you for sharing this!

    • Christina replied: — September 16th, 2012 @ 8:30 pm

      So happy to hear that you enjoyed them Denise! :)

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  12. #
    Amy — September 19, 2012 @ 12:03 am

    I have to be honest – I really really dislike scones! But these just looked so good I had to try them (my other half loves scones, so I knew they wouldn’t go to waste).

    I have to say, they came out 5,000 times better than I ever thought they could! They are light, soft, chewy (but not too chewy) and all in all one of the best baking surprises I’ve had!

    My batch made 8 and I admit to eating three of them! I used my food processor and cut the butter into the dry ingredients, then hand-mixed the liquid separately and put it all together. I rolled it in flour (Had to use alot – sticky dough!) which all knocked off easily after baking.

    Thank you for sharing this recipe… I think it’s going to quickly become a Fall Favorite!

    • Christina replied: — September 20th, 2012 @ 9:24 pm

      Yay!! I am so happy to hear that you enjoyed the scones Amy! They are one of my favorite fall recipes! :)

  13. #
    Rachel — September 21, 2012 @ 6:13 pm

    How bad would it be if I don’t have parchment paper? Could I bake either these, or the pumpkin snickerdoodles without parchment?

    • Christina replied: — September 22nd, 2012 @ 10:49 pm

      I always recommend that you line your baking sheets with parchment paper, however, if you don’t have any on hand you don’t absolutely need it. Parchment paper just ensures that nothing sticks to your pan and ensures a more even baking. If you give either recipe a try I would love to hear how it turns out for you! :)

  14. #
    Lilly — September 22, 2012 @ 4:13 pm

    I am going to a “First Day of Fall” dinner tonight and I am suppose to bring a pumpkin pie. But I can’t get the thought of the starbucks pumpkin scone I had 2 days ago out of my head! Thank you for this recipe! I looked at allrecipes first and there was nothing amazing, so I searched Pinterest and wahla… there it was, the perfect pumpkin scone. Thanks for posting!

    • Christina replied: — September 23rd, 2012 @ 9:17 pm

      I hope everyone enjoyed them Lilly! These scones are one of my favorite fall recipes! :)

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  16. #
    Patty — September 29, 2012 @ 7:39 pm

    These look amazing! I can’t wait to try them in the morning!

  17. #
    Meg — September 30, 2012 @ 7:58 am

    Thank you for the recipe. It was delightful. =) I read the comments first and was worried the dough would be too wet, but wanted the follow the ingredient list exactly first before changing it. I’m glad I did because it made a perfect dry, crumbly scone dough. This makes me wonder if some of the readers are not keeping their butter cold enough, which is critical for a good scone dough. I use butter out of the freezer and I’m careful to work quickly so it doesn’t warm. Warm butter will lead to a sticky, gooey dough. Though I followed the ingredient list exactly, I did change the order of mixing to one that I’ve traditionally used for scones. I mixed all dry ingredients in a bowl and then sliced small pieces of frozen butter onto the top. I used a pastry blender to briefly mix, added the wet ingredients and stirred very briefly. I had to use my hands to turn the dough and incorporate the crumbs on the bottom. Then, I put it on the cutting board, formed a circle and cut into 8 slices as with pizza. The spiced glaze was perfect. I’m going to make several separate batches today and freeze them. Thank you for the lovely new addition to my recipe book. =)

  18. #
    michelle — October 6, 2012 @ 8:42 pm


    These taste delicious, however, my icing doesn’t look as white and thick as yours (or Starbucks for that matter). I let them cool completely but when I put the icing on, it just drips into the scone and off the sides and its more of a clear glaze. How do I get the icing to stay thick and sit on top?

    Thanks so much!

  19. #
    jackie @ happy hooligans — October 7, 2012 @ 2:44 pm

    Yayyyy! I’m so excited! I just discovered Starbucks’ pumpkin scones this weekend and said to my hubby, “I SO have to find a recipe for these!” Yours was the first recipe I found! I’m thrilled that you’re basing your love for them on your love for the Starbucks’ ones!! Thank you! Can’t wait to make ’em!

  20. #
    Sara Lynn — October 11, 2012 @ 5:52 pm

    OH MY GOODNESS! These are the best things I have ever tasted! The only thing I tweaked was replacing all of the milk/half and half with pumpkin spice creamer. I am going to have to have major self-control issues to keep me from downing the entire plate :)))) Thanks for sharing! This recipe is a keeper!

  21. #
    Christina — October 14, 2012 @ 12:16 pm

    These scones are absolutely delicious! They were very easy to put together. I made one batch to eat this morning and made another batch to freeze for later. I tried the scones right out of the oven and didn’t even put the glaze on :)

  22. #
    Jennifer — October 22, 2012 @ 1:40 pm

    I just made these for my husband and wasn’t super impressed. The dough was super sticky and wet. I added more flour and it still wasn’t enough. Not enough pumpkin flavor either. After baking them they were still doughy and they baked for an extra 5 minutes. Did not even come close to Starbucks scones. Hopefully I can find another recipe

  23. #
    Kerry — October 24, 2012 @ 1:08 pm

    These may be the best scones I’ve ever eaten! Thank you for sharing the recipe.

  24. #
    Susan Bailey — October 25, 2012 @ 5:56 pm

    I ate one of these for the first time yesterday at Starbucks in Fort Mill, SC. Oh my goodness, it was delicious. Thank you so much for the recipe. I will try it tomorrow.

  25. #
    Emelia — October 26, 2012 @ 10:50 am

    Being Australian scones were a staple growing up. It was fun to expand my scone recipes to include these. They were very moist. The ginger in the glaze was a little too spicy so I made some with just the plain glaze. These are fantastic! Thanks for sharing this recipe. A new Fall favorite. :)

  26. #
    Jean from SoapArt — October 30, 2012 @ 1:23 pm

    Hi! I just made these. They are delicious! Thanks for the recipe. I blogged about my experience in case you’re interested and am now following your blog on my blogroll. Jean

  27. #
    MarleyGal — November 4, 2012 @ 1:04 pm

    I made these scones this morning. They were delicious and were not difficult to make. And they were a big hit with everyone! These are just like the ones from Starbucks! Thanks for the recipe. I will definitely make them again. I think next time I will make an extra batch to freeze.

  28. #
    Denise — November 10, 2012 @ 1:57 pm

    Oh my GOD these are good! The perfect recipe! The only change I made was omitting the nutmeg (not safe for pregnant mamas) and doubled up on the spices for the spice glaze. Thanks so much for the great recipe!

  29. #
    Julia — November 28, 2012 @ 9:12 am

    My friend shared this recipe with me. It’s fantastic, and the note on freezing was much appreciated. My family loved the fresh scones each morning over the Thanksgiving Day holiday weekend. Thanks!

  30. #
    Hope — December 24, 2012 @ 10:57 am

    Just made these this morning! I didn’t make the icing topping, but coated the top with cream, sugar, and pecans before baking. They turned out so good. Thank you for the delicious recipe

  31. #
    kait — April 5, 2013 @ 5:15 pm

    These scones may be the best thing that have ever happened to me.

    Yeah, it’s April … anytime is pumpkin scone time. Thanks for a killer recipe!

  32. #
    Robyn — May 21, 2013 @ 3:09 am

    I made these now to take to a picnic. I do not have time to frost them and luckily they are so yummy I don’t think anyone will mind! Thank you for the great recipe! I worked the butter in by hand because I do not have a stand mixer and it is just fun to get my hands in it :)

  33. #
    Sandie@afoodieaffair.com — August 22, 2013 @ 8:12 am

    Wow! I’ve just put these on the list of things to bake! Looks delicious!

  34. #
    Tina — September 1, 2013 @ 9:06 am

    My kitchen smells amazing. Thanks for the recipe. Not sure we can wait the hour before indulging into these beautiful scones.

  35. #
    Julie — September 10, 2013 @ 8:15 am

    These scones are amazing. I made 16 this morning and they were gone before lunch. As the owner of a small cafe, I am constantly looking for new recipes. Your blog is my go to site. I have followed your recipes for muffins ( love all the muffins:)). Cakes, cookies, etc.
    Your my hero!!
    So where do you find the time to do anything else….. 😉

    • Christina replied: — September 10th, 2013 @ 9:12 pm

      Yay!! I’m so happy to hear that you enjoyed the scones! They are one of my favorites during the fall! :)

  36. #
    Peggy — September 14, 2013 @ 9:17 am

    I pinned these a long time ago. Since we had cooler temps. today i decided to give them a try. YUM! They were a huge hit! Thanks for sharing!

  37. #
    Asbah — September 17, 2013 @ 11:41 pm

    I made these scones and they truly are amazing! I really love the moist flavor of pumpkin and so I nearly doubled the amount of pumpkin and added just a dash more flour and they were incredible! Thanks for the great recipe!

  38. #
    Pat K. — September 22, 2013 @ 9:39 am

    Bless your heart for sharing this recipe! I cannot wait to make this – I’m saving it for a lazy Sunday in early November, when it’s cooler here in The Deep South, USA.

  39. #
    Amy — September 29, 2013 @ 2:27 pm

    These scones are first rate. Seriously, they’ve become my go-to Fall goodie for every party and get together. And they always disappear immediately.

  40. #
    Erica Kovacs — September 29, 2013 @ 9:09 pm

    OMGoodness! I was devastated to learn that Starbucks no longer sold their pumpkin scones. I found this recipe and it was just as good if not better than theirs! Thank you thank you thank you!

  41. #
    Marilyn — October 23, 2013 @ 1:35 pm

    I make a lot of scones. I have my own basic recipe that adapts to endless variations, and they’re always a hit. But when it came to adding a large amount of pumpkin I wanted some guidance. I used the ingredients as written with a few variations, nothing major, but used my usual technique for mixing and shaping. I don’t like really sweet scones, so I took out 1 Tbsp of sugar. Not really keen on nutmeg, and since I used freshly grated which is more potent, I cut that to 1/4 tsp, and added 1/4 tsp allspice. No half & half in the house, so substituted heavy cream, but had to add a little more to get the moisture right. Finally, added chopped candied ginger to the dry mix before adding the wet ingredients, and used amaretto in the glaze. They were delicious, but still a little sweet for me with that sweet glaze. Excellent recipe, and I do recommend trying the candied ginger. It went really well with these scones.

    My mixing/shaping: cut the butter into small cubes and freeze on a plate while getting all other ingredients together. If using candied ginger chop into small dice. Put dry ingredients in food processor bowl and pulse to combine. Add frozen butter cubes to processor bowl, toss lightly with the flour, then pulse 10-12 times. Add candied ginger and pulse once quickly. Dump into a large bowl. Combine with wet ingredients as in recipe. Cut dough into 2 equal pieces.. Pat each half on floured surface into a 6″ round (about). Cut circle into sixths and place sections on baking sheet. Repeat. Bake as instructed.

  42. #
    Courtney — October 24, 2013 @ 8:16 am

    Yum! I’ve had this pinned on Pinterest for quite some time and just made it. I love that these scones don’t taste ridiculously sugary like the Starbucks ones do. These are perfect!

  43. #
    Elise — November 6, 2013 @ 12:02 pm

    I am an avid baker, but this is my first time making scones. My dough also turned out pretty wet, and I followed the recipe exactly. The only difference was that I used my own frozen pumpkin puree. So, maybe it is a little wetter? Added some extra flour, but after baking them I think I added too much. Hmm…wish you posted some step-by-step photos of the process so I could get an idea of how “wet” the dough should be! Maybe it originally was fine?? Guess I’ll do a little more research next time before I attempt!

    I also didn’t realize how much they would raise when baked! I will definitely cut them a tad bit smaller next time;) And I froze half my recipe, so I am curious to see how they bake next week when I have company.

    Happy to find a fellow Peoria, IL baker!

    • Christina replied: — November 17th, 2013 @ 8:16 pm

      Hi Elise,
      I’m so sorry to hear that the scones didn’t turn out. I usually use canned pumpkin puree when I make these, so using the homemade puree could have been part of the problem. Next time I make these, I’ll be sure to snap a few pictures of the process. :)

  44. #
    Terri Hamilton — November 15, 2013 @ 10:41 pm

    I made these today and will say they are wonderful! My husband had one and now is taking the rest of them to work tomorrow so he can share. Requesting that I make another batch for home! J!ust wanted you to know

    • Christina replied: — November 17th, 2013 @ 8:07 pm

      I’m so happy to hear that you enjoyed the scones, Terri! They’re one of my favorites! :)

  45. #
    sokha — November 25, 2013 @ 10:49 am

    Delicious!!! i love this recipe. made 3 batch of pumpkin scone! This one goes in the book! Thank you for sharing!!!

  46. #
    Liza — December 1, 2013 @ 9:09 am

    Had leftover Thanksgiving supplies and wanted to start trialing some breakfast treats to make for the holidays. Tried your scone recipe which ROCKED!! So much better than the Starbucks scones, not very sweet and just the right amount of spice. Added craisins to my batch and they only lasted a couple of days with a request to make some more. This time I am going to try it with Maple glazing. Thank you for sharing. :)

  47. #
    Beulah — December 2, 2013 @ 5:27 pm

    Made these yesterday, they are awesome. Thank you.

  48. #
    Cecilia — December 8, 2013 @ 11:25 pm

    The scones are DELICIOUS! I used 1/4 cup of brown sugar and the 3tblsp. Of white granulated sugar. Used caramel extract for glaze. Did not h ave maple extract. Made 8 large scones.

  49. #
    Cecilia — December 8, 2013 @ 11:33 pm

    Do not add more flour. Just use flour ..to pat down and slice. Scones are sticky. But a little flour will be needed to shape and placed on parchment paper. I make cranberry / orange scones also. These are the best pumpkin scone recipe!!!

  50. #
    Joanna — January 1, 2014 @ 12:12 am

    Rang in the new year baking scones – my how things have changed! The first batch of dough came together so easily, i decided to make a second batch while the first was baking. I just added the creamer to the dough 1 tbsp at a time to make sure it wasn’t to wet. Worked out great! My two glazes look a little more “rustic” :) than yours but the taste is fantastic! Thanks so much for the recipe. Happy new year!

    • Christina replied: — January 1st, 2014 @ 3:36 pm

      I’m so happy to hear that you enjoyed the scones Joanna! They are one of my favorites! :) Happy New Year!

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