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. #
    Stefanie — July 9, 2014 @ 7:48 pm

    These are hands-down the BEST pumpkin scones I have ever had! I also just tried your lemon blueberry scones & everyone at work absolutely loved them! Thanks for sharing all of your amazing recipes! :) I have yet to be disappointed with anything I have tried so far & I’ve been following you for years. Thanks!!

  2. #
    Susie — November 20, 2014 @ 11:50 am

    I commented a couple of years ago and had to comment again – I LOVE these scones! I get so excited every October for “pumpkin season” and these scones never disappoint. The first time I made them, two years ago, I made them for my mom who was having extreme complications due to her chemo and she loved them. She passed away last October and as I sit here eating them, thinking of her, I am ever so grateful for your pumpkin scones. Thank you!

  3. #
    Charity from Texas — January 21, 2015 @ 9:27 pm

    Im a true hispanic southern girl and love baking from scratch! These scones are serious business! I bake 2 batches at a time and they only last 3days at my house. I get so many compliments on these from everyone! I did have an over wet dough but it seem to work out fine after i dust the countertop with flour and flour my hands to gently shape the dough. If it was still was sticky, i just kept flouring my hands lightly. It cut easily after. They are soo moist! I love the recipe! I added an extra shot of ginger and clove to the icing and its out of this world. We love extra spice. My husband loved them too ad he doesnt like sweets! Great job!

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