Pumpkin Scones

pumpkin scones

You know what we don’t eat enough of at breakfast time? Dessert. Let us remedy this dire situation with a quick and easy recipe for scones, with a seasonal twist to boot. These pumpkin scones are moist and crumbly, buttery and spiced, and absolutely perfect with a tall mug of hot coffee.

I adapted the recipe below from this link. You’ll notice they are billed as Starbucks-inspired pumpkin scones, but having had many somewhat-stale store-bought versions, these homemade pastries are an infinite improvement.



Makes 6 medium sized scones, cooking time 25 minutes

  • 2 cups all-purpose flour
  • 7 tablespoons 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
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

Powdered Sugar Glaze

  • 1 cup powdered sugar
  • 1 tablespoon sugar
  • 2 tablespoons whole milk


  1. Preheat the oven to 425 degrees F. Line a large baking sheet pan with parchment paper.
  2. Combine flour, sugar, baking powder, salt, and spices in the bowl of a food processor. Add the cubed butter and blend until the mixture is crumbly, and place it in a large mixing bowl. 
  3. In a separate bowl, whisk together pumpkin, half and half, and egg. Mix the wet ingredients into the dry ingredients, until you have a smooth ball of dough.
  4. On a lightly floured surface, form the dough into a 1-inch thick rectangle, approximately 9 inches long and 3 to 5 inches wide. Use a large knife to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
  5. Bake for 14-16 minutes, or until the scones begin to turn light brown on the top. Once complete, let the pastries cool on a wire rack or cutting board for about 10 minutes.
  6. While the scones are baking, make the glaze by mixing the powdered sugar, sugar, and 2 tbsp of milk together until smooth. I often add some extra spices to this glaze, around 1/4 teaspoon each of cinnamon, ginger, nutmeg and cloves.
  7. When the scones are cool, use a brush to paint the glaze over the top of each scone.


The directions for how to slice the dough prior to baking were somewhat confusing, so I have included a picture above.

Once the scones come out of the oven, make sure to let them cool before applying the thin glaze with a brush. Otherwise, it will slide right off of the pastry, and nobody has time for that. You could also include a heavier icing on top of the glaze, as in the original recipe at the link, for an EXTRA decadent breakfast. And if you’re open to further suggestions, make a double batch of these pumpkin scones because they are bound to disappear quickly!

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