Pumpkin Spice Scones

Pumpkin Spice Scones

Course: BreakfastDifficulty: Intermediate


Prep time


Cooking time


Total time



These pair perfectly with a cup of coffee on fall mornings. Or Afternoons. Or once the kids are in bed.


  • Scones
  • 2 1/4 cups flour

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp ginger

  • 1/8 tsp cloves

  • 1/4 cup brown sugar, packed

  • 3 tbsp sugar

  • 1/2 cup unsalted butter, very cold and diced into 1/2″ cubes (I stick mine in the freezer ahead of time.)

  • 1/2 cup + 1 tbsp pumpkin puree, chilled Don’t chill in the can.

  • 3 1/2 tbsp milk or half & half

  • 1 large egg

  • 1 tsp vanilla

  • 1 tbsp honey

  • 1 tbsp milk or half & half

  • Glaze
  • 1 cup powdered sugar

  • 2 tbsp milk or half & half, (more if needed)

  • Pumpkin Glaze
  • 3/4 cup powdered sugar

  • 1 tbsp pumpkin puree

  • 1/4 tsp cinnamon

  • 1/8 tsp nutmeg

  • 1/8 tsp ginger

  • 1 tbsp milk or half & half


  • Scones
  • Preheat the oven to 425°.
  • In a large bowl or standing mixer, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and sugar until well blended.
  • Add the frozen or very cold butter cubes. Stir but don’t try to mix the butter completely into the dry ingredients. We are looking for a coarse crumb.
  • In a separate bowl, whisk together the chilled pumpkin, milk, egg, vanilla, and honey.
  • Pour the wet ingredients into the rest of the scone mixture. Stir until the dough begins to come together. Don’t over-mix. (I like to use my hands for this part.)
  • Sprinkle flour on a silicone baking mat or parchment paper and dump the dough onto the floured surface. You might need to slightly knead the dough to finish incorporating the ingredients, being careful not to overwork the dough.
  • Dust the top of the dough with flour if necessary. Pat the dough down into an 8″ circle.
  • Using a large knife, slice the circle into 8 equal pieces (like a pie or pizza). If the dough is too sticky, stick it in the freezer to firm up – about 5-10 minutes.
  • Move the silicone baking mat to a baking sheet. Spread out the scones on the mat. Brush the tops with 1 tbsp of milk or half & half.
  • Bake in a preheated oven for 13-15 minutes until golden brown and an inserted toothpick comes out clean. Transfer to a wire rack. Allow to slightly cool before icing, 5-10 minutes.
  • Glaze
  • In a small mixing bowl, whisk together the powdered sugar and 2 tbsp milk. Add more milk if necessary to achieve the right consistency for pouring but not too thin. Drizzle or spread over the scones.
  • Pumpkin Glaze
  • In the small mixing bowl from the glaze, whisk together the powdered sugar, pumpkin, cinnamon, nutmeg, ginger, and milk. Drizzle over top of the glazed scones.
  • These scones are best on the day they are made.


  • This recipe is mentioned in my Keeping My Sanity podcast episode 3.
Share the love