Soft pumpkin scones drizzled with a homemade spiced glaze. Everything nice about fall packed into a perfectly baked scone!
I love baking with pumpkin puree during the fall season. It adds the best flavor and makes baked goods so moist and soft. These scones are one of our favorite fall breakfasts to make, as well as pumpkin pancakes and pumpkin waffles. Yum!
With fall right around the corner, I thought I’d share a delicious pumpkin recipe that you will go crazy about! These pumpkin scones come together quickly and bake up tender, light and moist. They taste just the Starbucks pumpkin scones and are everything nice about fall packed into a deliciously baked scone.
Pumpkin is one of my favorite ingredients to bake with because it creates such a nice soft texture. I love the mixture of spices with the pumpkin, too! The spiced powdered sugar glaze on top adds a little sweetness and makes the scones even prettier. The glaze also helps keep the moisture in too, so your pumpkin scones don’t dry out as fast.
These scones are perfect for an easy breakfast, an afternoon pick-me-up or a sweet treat at the end of the day. My favorite way to enjoy them is with a warm mug of hot chocolate or apple cider. I may or may not have had that combo for dessert pretty much every day of the last week. I hope you love them as much as I do!
How to make pumpkin scones
To get started, preheat the oven to 425°F and line a baking sheet with parchment paper or spray with nonstick cooking spray.
Step 1: Make the dough
In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger (photo 1 above). Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs (photo 2 above).
In a measuring cup, mix together the pumpkin, milk and egg and add the pumpkin mixture to the dry ingredients (photo 3 above). Mix until just combined (photo 4 above).
Step 2: Cut and bake
Pat the dough out on a lightly floured surface to form a rectangle that is roughly 4 inches by 12 inches. Cut the dough into thirds to form three 4 inch by 4 inch squares, then cut an X in each of the squares to form 4 triangular scones.
Move the scones to the prepared baking sheet and bake for 14-16 minutes, or until lightly browned on the bottom. Remove from the oven and move to a cooling rack. Let cool completely.
Step 3: Drizzle with spiced glaze
While scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Before drizzling, place the cooking rack on top of a parchment lined baking sheet (to catch any drips for an easier clean up). Then drizzle the glaze over the scones.
- When making the dough, cut the butter into the flour like you would when making homemade biscuits. The mixture should resemble coarse crumbs and the butter should be left in pea-sized pieces.
- I like to use a pizza cutter to easily cut the dough into triangles.
- You can mix chocolate chips into the dough if you prefer.
- I cut the corner off of a plastic zippered bag and used that to easily drizzle my glaze over the scones.
- You can serve them plain without the glaze too (although I highly recommend it!).
Storing + freezing
These pumpkin scones will stay fresh in an airtight container or bag at room temperature for up to 3 days. They also freeze wonderfully, too. Simply wrap each scone individually in saran wrap, then place in a freezer bag or container. Freeze for up to 1 month. When ready to enjoy, let thaw in the fridge overnight or on the counter for a few hours.
More pumpkin recipes to try:
- Pumpkin banana bread
- Pumpkin cookies w/ caramel frosting
- Cream cheese pumpkin roll
- Pumpkin streusel coffee cake
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 6 Tablespoons butter (cut into small pieces)
- 1/2 cup pumpkin puree
- 3 Tablespoons milk
- 1 large egg
For the Spiced Glaze:
- 2 cups + 6 Tablespoons powdered sugar
- 4 Tablespoons milk
- 1/2 teaspoon cinnamon
- pinch of nutmeg, ginger and cloves
- Preheat the oven to 425°F and prepare a baking sheet by lining with parchment or spraying with nonstick cooking spray.
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a medium-sized bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- In a measuring cup, mix together the pumpkin, milk and egg and add the pumpkin mixture to the dry ingredients. Mix until just combined.
- Pat the dough out on a lightly floured surface to form a rectangle that is roughly 4 inches by 12 inches. Cut the dough into thirds to form three 4 inch by 4 inch squares, then cut an X in each of the squares to form 4 triangular scones.
- Move the scones to the prepared baking sheet and bake for 14-16 minutes, or until lightly browned on the bottom. Remove from the oven and move to a cooling rack. Allow to cool completely.
- While the scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Drizzle the spiced glaze over the scones. Enjoy!
- Before drizzling with glaze, set the cooling rack on top of the baking sheet with parchment paper. Any drips from the glaze will fall onto the parchment paper, allowing for easier clean up.
- I added the glaze to a plastic zippered bag and snipped off the corner, then drizzled.
Recipe contributed by Alicia from The Baker Upstairs for I Heart Naptime.