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Pumpkin Scones

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My daughter has been going crazy with the pumpkin recipes lately. I haven't gotten them all posted yet, but I am working on. She has made pumpkin gnocchi, pumpkin bread, and now — she has made these delicious pumpkin scones. She found this recipe on Pinterest and it sparked her interest, so she set out to see if she could make them.


I loved how festive and full of fall flavors that these scones were. They go great with coffee — and the best part is, they are not super hard to make.

Honestly — if you are going to try your hand at making something for the first time, make scones. They are so easy — even a 17 year old can do it.

pumpkin spice scones

We did switch a couple of things around in the recipe when we made it so that we could make it our own. It was super fun to make these.

If you are used to having pumpkin bread, but want to get out of your routine, you should make these.

pumpkinspicescones (2)

Pumpkin Scones

Pumpkin Scones


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 stick cold unsalted butter
  • 1/2 cup pumpkin puree
  • 3 tablespoons half and half
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Simple Sugar Glaze:

  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons half and half
  • 1 vanilla bean seeded

For the Spiced Glaze:

  • 1 cup powdered sugar, sifted
  • 1 tablespoon pumpkin puree
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons half and half


  1. Center a rack in the middle of the oven and heat oven to 400ºF. Line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).
  2. Make Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
  3. Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes.
  4. (You could also use a food processor for this - if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
  5. In a separate bowl, whisk the pumpkin puree, half and half, egg and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.
  6. Transfer the dough to a floured surface. Knead three to four times until it comes together.
  7. Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.
  8. Bake Scones: Transfer scones to baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
  9. Glaze Scones: Once scones have cooled, make the glazes.
  10. To make the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.
  11. Also add your vanilla bean at this time.
  12. Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.
  13. For the pumpkin spiced glaze, combine the sugar, pumpkin puree, spices then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Use a spoon to drizzle a zigzag pattern across each scone.
  14. Wait 15 minutes or until the glaze has set then enjoy!

Did you make this recipe?

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Tuesday 20th of October 2015

Oh yeah! Pumpkin everything is back in a big way thanks to you. Those look absolutely amazing. I love the glaze on top.

Jennifer Sikora

Tuesday 27th of October 2015

They were delicious with a cup of coffee.

How to Make Pumpkin Gnocchi -

Tuesday 20th of October 2015

[…] daughter has been on a major pumpkin kick lately. She recently made these delicious Pumpkin Spice scones which I shared last week on the blog. Then, to top it off, she taught herself how to make Pumpkin […]

Mindy McGowan

Friday 16th of October 2015

I have been wanting to make some pumpkin scones for a few weeks now. Maybe I will try this recipe tomorrow morning. It looks delicious!

Jennifer Sikora

Tuesday 27th of October 2015

They were very easy to make! You should try it.

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