Baking/ Bread/ Breakfast/ Recipe

Pumpkin Scones

October 31, 2015 (Last Updated: July 8, 2017)

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!Pumpkin Scones

You all know how much I love breakfast.  These 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 SconesThis 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.

5 from 3 votes
Pumpkin Scones
Pumpkin Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Pumpkin scones are perfect for breakfast or with tea

Course: Bread, Breakfast
Servings: 12 scones
Author: Kathy
Ingredients
  • 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
Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk or cream
Instructions
  1. In a bowl mix flour, sugar, cinnamon, ginger and nutmeg.
  2. Cut butter into small pieces, add to flour mixture
  3. Blend until mixture resembles small pea like crumbles
  4. In a separate bowl mix pumpkin puree and eggs
  5. Add pumpkin mixture to flour mixture. Stir just util incorporated.
  6. Use a medium sized ice cream scoop and scoop batter onto a sprayed pan or a pan lined with parchment paper.
  7. Bake at 425 degrees for 20-25 minutes.
  8. 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.

Pumpkin Scone

Recipe adapted from King Arthur Flour

If you love breakfast, you might also want to try these Raspberry Scones

Raspberry Scones

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Overnight Steel Cut Oats

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26 Comments

  • Reply
    [email protected]
    November 5, 2015 at 12:43 am


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

    • Reply
      Kathy
      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
      Kathy
      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
      Kathy
      November 3, 2015 at 6:15 am

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

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