Baking/ Bread/ Breakfast/ Recipe

Pumpkin Scones

October 31, 2015 (Last Updated: October 19, 2020)

This post may contain affiliate links, see my Privacy Policy.

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.

Pumpkin Scones

Pumpkin scones are perfect for breakfast or with tea
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Breakfast
Cuisine American
Servings 12 scones
Calories 243 kcal


  • 2 1/2 Cups flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter
  • 1 cup pumpkin puree
  • 2 whole eggs


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


  • 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.


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
Tried this recipe?Leave a comment and let me know what you think.

Recipe adapted from King Arthur Flour


You Might Also Like


  • Reply
    [email protected]
    November 5, 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
      November 5, 2015 at 5:53 am

      It’s hard to stop at just one!

  • Reply
    Anu-My Ginger Garlic Kitchen
    November 3, 2015 at 3:26 am

    Pumpkin scones indeed look wonderful, Kathy. YUMMY!

    • Reply
      November 3, 2015 at 6:15 am

      Very Yummy, indeed!!!

  • Reply
    Rachelle @ Beer Girl Cooks
    November 2, 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
      November 3, 2015 at 6:15 am

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

    1 2

    Leave a Reply

    Recipe Rating