Pumpkin Scones

Double glazed and oh so moist, my pumpkin scones recipe is the autumn spiced treat your morning routine needs!

This time of year, there’s no shortage of pumpkin recipes — from the classic pumpkin pie to decadent pumpkin bars. But I’m taking it one step further by making a treat that goes perfectly with your morning coffee or pumpkin spice latte!

These classic pumpkin scones are sweet and soft and delightfully balanced with all your favorite fall spices, from nutty cinnamon to zesty ginger.

Try my pumpkin chocolate chip cookies next!

Let’s bake some scones!

Pumpkin Scones Recipe

These tender scones are a very close copycat version of the pumpkin scones recipe from Starbucks. Honestly, I think this recipe tastes even better, and the smell of them baking in your kitchen will absolutely knock your socks off!

They’re loaded with lots of moist pumpkin and the perfect blend of warm spices. Not only are they glazed, but they’re double glazed to make them even more delicious!

I promise you will find these scones as delicious as we do!

Video Tutorial

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Step By Step How To Make Pumpkin Scones

If you’ve never made a pumpkin scones recipe before, let me walk you through it! It’s easier than you might think:

1. Mix your dry ingredients in a bowl.
2. Then, using a pastry knife or fork, cut the butter into the dry ingredients until the mixture is crumbly.
3. In a different bowl, mix your wet ingredients.
4. Fold the wet ingredients into the dry…
5. Until the dough forms a ball.
6. Pat the dough onto a floured surface to form a 1″ thick rectangle. Cut the dough twice long-ways to make three equal sections. Then cut diagonally to get that iconic scone shape. Bake
7. While cooling, whip up the ingredients for the glaze.
8. Only once your scones are cool do you put on the glaze.
9. Whisk the icing ingredients.
10. Drizzle over pumpkin scones.

Recipe Notes

• Keep Them Tender: One of the keys to a tender scone is not overworking the dough. Mix just until the dough comes together. It will have lumps. That’s no problem and is as it should be!!
• Flour: Be sure to measure the flour using the spooning method to get the correct amount.
• Butter: Using cold butter helps to make them tender.
• Cutting in butter: For cutting the butter into the flour prefer using a pastry blender. If you don’t have one you can use two knives, I think that a food processor slightly overworks the dough slightly.
• Pumpkin: Make sure you grab canned pumpkin puree, not canned pumpkin pie mix. The latter comes with all kinds of add-ins that’ll throw off your spice ratio.
• How Long Can You Keep This In The Fridge? Since there’s milk in the glaze on these scones, you’ll want to stick them in the fridge when you can. They’ll last in there, in a baggie or container, for up to a week.
• How to Freeze: Extend the life of your scones and have some grab-and-go breakfasts ready. Store in a resealable bag or individually wrapped, and they’ll keep for up to three months in the freezer. To thaw, just toss them in the microwave!
• Make-Ahead Tips: You can make the dough ahead of time, place the shaped scones on the baking sheet, and cover, and keep it in the fridge overnight.

Serving Recommendations

These are absolutely delightful with a hot cup of tea or coffee or a tall glass of ice-cold milk. If you feel like going hog wild with the pumpkin theme, pair them with my pumpkin pie martini!

More Pumpkin Recipes

• Pumpkin Spice Cookies
• Pumpkin Bundt Cake
• Pumpkin Lasagna
• Pumpkin Pie Bars
• Pumpkin Sugar Cookies

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Pumpkin Scones

Get that pumpkin spice latte to go -- you can make moist and fluffy, double-glazed pumpkin scones right at home with this easy-to-follow recipe!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: 6 scones

Author: Kathleen

Ingredients

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 cut into 1/4" cubes
• ▢ 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

US Customary - Metric

Instructions

• Prep. Preheat oven to 425°F. Lightly oil a baking sheet or line with parchment paper.

TO MAKE THE SCONES:

• Dry ingredients. Combine flour (2 cups), sugar (7 tablespoons), baking powder (1 tablespoon), salt (1/2 teaspoon), and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter (6 tablespoons) into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside.
• Wet ingredients + combine. In a separate bowl, whisk together pumpkin (1/2 cup), half and half (3 tablespoons), and egg (1). Fold wet ingredients into dry ingredients. Form the dough into a ball.
• Shape + bake. 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 the prepared baking sheet. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.

TO MAKE THE PLAIN GLAZE:

• Mix + glaze. Mix the powdered sugar (1 cup) and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. As the white glaze firms up, make the spiced icing.

MAKE THE SPICED ICING:

• Mix + drizzle. Whisk the powdered sugar (1 cup), cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), ginger (1 pinch), and cloves (1 pinch) together in a bowl. Add only as much milk as needed to achieve a thick, drizzle. (I used 1 tablespoon). Drizzle thicker icing over each scone and allow it to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk/spoon.

Fans Also Made:

• 
  Pumpkin Bars with Cream Cheese Frosting
• 
  Pumpkin Dump Cake
• 
  Pumpkin Parfait
• 
  Pumpkin Pie Fudge

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Notes

1. Keep Them Tender: One of the keys to a tender scone is not overworking the dough. Mix just until the dough comes together. It will have lumps. That's no problem and is as it should be!!
2. Flour: Be sure to measure the flour using the spooning method to get the correct amount.
3. Butter: Using cold butter helps to make them tender.
4. Cutting in butter: For cutting the butter into the flour prefer using a pastry blender. If you don't have one you can use two knives, I think that a food processor slightly overworks the dough slightly.
5. Pumpkin: Make sure you grab canned pumpkin puree, not canned pumpkin pie mix. The latter comes with all kinds of add-ins that’ll throw off your spice ratio.
6. How Long Can You Keep This In The Fridge? Since there’s milk in the glaze on these scones, you’ll want to stick them in the fridge when you can. They’ll last in there, in a baggie or container, for up to a week.
7. How to Freeze: Extend the life of your scones and have some grab-and-go breakfasts ready. Store in a resealable bag or individually wrapped, and they’ll keep for up to three months in the freezer. To thaw, just toss them in the microwave!
8. Make-Ahead Tips: You can make the dough ahead of time, place the shaped scones on the baking sheet, and cover, and keep it in the fridge overnight.

Nutrition

Serving: 1scone | Calories: 247kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 156mg | Fiber: 1g | Sugar: 27g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

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