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Home » Baking » Pumpkin Scones

Published: Oct 31, 2015 · Modified: Oct 19, 2020 by Kathy · This post may contain affiliate links

Pumpkin Scones

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Homemade Pumpkin Scones filled with warm spices.

Pumpkin Scones on a white plate.

Fall is amazing and part of this amazingness is all things pumpkin...  Pumpkin pie, pumpkin carving, pumpkin seeds, and of course pumpkin scones!  Pumpkin scones get their deliciousness from pumpkin puree and pumpkin pie spice!  These scones are topped with a perfectly light, sugary glaze!

Three pumpkin scones with a drizzle of a white glaze across the top.

You all know how much I love breakfast.  These pumpkin scones are just another wonderful item to make me happy! You might be tempted to not add the glaze, but I made them once without the glaze....the glaze is needed.  These aren't a sweet scone and the sweetness from the glaze brings out all the flavors in the scone.

Plate of Scones with a white drizzle on top of scones.

This is a super sticky dough.  I've tried my regular method of forming a disc and the cutting into wedges.  It just didn't work.  I finally figured the best way to deal with this dough is using an ice cream scooper and dropping mounds onto parchment paper.

Pastry with a sugar drizzle sitting on white parchment paper.

Other great scone recipes include raspberry scones, strawberry scones, eggnog scones and cranberry scones.

Pumpkin Scones on a white plate.
Table of Contents
Pumpkin Scones

Pumpkin Scones

Kathy
Pumpkin scones are perfect for breakfast or with tea
5 from 5 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Breakfast
Cuisine American
Servings 12 scones
Calories 243 kcal
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Ingredients
  

  • 2 ½ Cups flour
  • ½ cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ cup butter
  • 1 cup pumpkin puree
  • 2 whole eggs

Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons milk or cream

Instructions
 

  • In a bowl mix flour, sugar, cinnamon, ginger and nutmeg.
  • Cut butter into small pieces, add to flour mixture
  • Blend until mixture resembles small pea like crumbles
  • In a separate bowl mix pumpkin puree and eggs
  • Add pumpkin mixture to flour mixture. Stir just util incorporated.
  • Use a medium sized ice cream scoop and scoop batter onto a sprayed pan or a pan lined with parchment paper.
  • Bake at 425 degrees for 20-25 minutes.
  • To make the glaze, mix powdered sugar with 1 tablespoon of milk. Stir. Continue adding milk until desired consistency. Once scones are cooled, drizzle glaze over top.

Nutrition

Serving: 1sconeCalories: 243kcalCarbohydrates: 41gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 71mgPotassium: 171mgFiber: 1gSugar: 19gVitamin A: 3415IUVitamin C: 0.8mgCalcium: 58mgIron: 1.6mg
Keyword pumpkin scones, scones
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Comments

  1. annie@ciaochowbambina says

    November 05, 2015 at 12:43 am

    5 stars
    Such a perfect fall treat! I can imagine nibbling on one (or more) with a nice hot cup of coffee! Delish!

    Reply
    • Kathy says

      November 05, 2015 at 5:53 am

      It's hard to stop at just one!

      Reply
  2. Anu-My Ginger Garlic Kitchen says

    November 03, 2015 at 3:26 am

    Pumpkin scones indeed look wonderful, Kathy. YUMMY!

    Reply
    • Kathy says

      November 03, 2015 at 6:15 am

      Very Yummy, indeed!!!

      Reply
  3. Rachelle @ Beer Girl Cooks says

    November 02, 2015 at 5:36 pm

    I'll take anything pumpkin and these scones sound awesome! I love the ice cream scoop method. Why would I ever choose to leave the glaze off? No way!

    Reply
    • Kathy says

      November 03, 2015 at 6:15 am

      You could just eat the glaze all by itself....but it's better on the scone!

      Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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