Double Glazed Pumpkin Scones
When I saw this fabulous recipe for Pumpkin scones, I knew that I had to make them immediately!

They’re a knock-off of the Starbucks pumpkin scones.

I think these are actually better than the ones from Starbucks.

Deliciously flavored with pumpkin and spice and moister than most of scones I’ve tried.

I hate dry scones, I mean, whats the point?!

Well,  with these lil beauties, you won’t have to worry about dryness!

My favorite part of these scones is the double glaze.


First, the whole scone is brushed and covered with a plain glaze.

Then they’re drizzled with a spice glaze.

Well Hello double YUM!!!

More Pumpkin Recipes!

Pumpkin Pie Lasagna -Rich, creamy, no bake dessert will become the next staple for season!

White Chocolate Chip Pumpkin Spice Pudding Cookies– Soft, fluffy little cookies infused with the perfect spices to scream fall!

Pumpkin Pie Bars – Perfect flavors of the season coated with a delicious layer of butterscotch crumb!

Source:  Loving Life

Double Glazed Pumpkin Scones


Scone Ingredients

  • 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 Unsalted Butter
  • 1/2 Cup Pumpkin Canned
  • 3 Tablespoons Half and Half
  • 1 Egg Large

Powdered Sugar Glaze Ingredients

  • 1 Cup Plus 1 Tablespoon Powdered Sugar
  • 2 Tablespoons Whole Milk

Spiced Glaze Ingredients

  • 1 Cup Plus 3 Tablespoons Powdered Sugar
  • 2 Tablespoons Whole Milk
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Nutmeg
  • 1 Pinch Ground Ginger
  • 1 Pinch Ground Cloves



  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  2. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  3. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter 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.
  4. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
  6. Mix the powdered sugar and 2 tbsp milk together until smooth.
  7. When scones are cool, use a brush to paint plain glaze over the top of each scone.
  9. Combine the ingredient for the spiced icing together. 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.