Real Recipes From Real Home Cooks ®

pumpkin scones

★★★★★ 3
a recipe by
Malinda Coletta
North Providence, RI

A bit of a different take on your plain old scone... pumpkin scones with a spice glaze.

Blue Ribbon Recipe

These pumpkin scones are better than anything at a coffee shop. They're light and airy in the center, while slightly crisp outside, with the right sugar balance and warm spices. The scone is not overly sweet, but the white glaze brushed on top adds a bit of sweetness. The spice glaze drizzled on top gives them a pumpkin spice feel. Perfect for breakfast or an afternoon snack.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 12
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For pumpkin scones

  • 2 c
    all-purpose flour
  • 7 Tbsp
    granulated sugar
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
    freshly grated nutmeg
  • 1/4 tsp
    ginger powder
  • 1/4 tsp
    clove, ground
  • 6 Tbsp
    butter, cold
  • 1/2 c
    pumpkin, canned or cooked
  • 3 Tbsp
    half and half
  • 1 lg
  • 1 c
    plus one tablespoon of powdered sugar
  • 2 Tbsp
  • 1 c
    plus 3 tablespoons of powdred sugar
  • 2 Tbsp
  • 1/4 tsp
  • 1/8 tsp
    freshly grated nutmeg
  • pinch
    clove, ground
  • pinch
    ginger powder

How To Make pumpkin scones

Test Kitchen Tips
Our scones were baked in 12 minutes, so keep an eye on them.
  • Prepping pan while oven preheats.
    Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
  • Flour, sugar, baking powder, salt, and spices in a bowl.
    Combine flour, sugar, baking powder, salt, and spices in a large bowl.
  • Cutting butter into flour.
    Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside.
  • Pumpkin, half and half, and egg whisked together.
    In a separate bowl, whisk together pumpkin, half and half, and egg.
  • Combining wet and dry ingredients.
    Fold wet ingredients into dry ingredients.
  • Mixed until dough forms.
    Mix until a dough forms. Shape the dough into a ball.
  • Dough pressed into circles.
    Pat out dough onto a lightly floured surface and form it into 3 1-inch thick rounds.
  • Dough circles cut into 4 pieces.
    Use a large knife or a pizza cutter to slice the dough in 4 making equal pie slice shaped portions.
  • Scones on a parchment paper-lined sheet pan to bake.
    Place on prepared baking sheet. Bake for 14 - 16 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.
  • Preparing the glazes.
    TO MAKE THE PLAIN GLAZE: Mix the powdered sugar and 2 Tbsp milk together until smooth. When the scones are cool, use a brush to paint plain glaze over the top of each scone. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING: Combine the ingredient for the spiced icing together.
  • A platter of Pumpkin Scones glazed.
    Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this or you can drizzle with a whisk.