Pumpkin Spice Scones

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  • Soft pumpkin scones drizzled with a homemade spiced glaze. Everything nice about fall packed into a perfectly baked scone!

    I love baking with pumpkin during the fall season. It adds the best flavor and makes baked goods so moist and soft. These pumpkin scones are a favorite, as well as pumpkin bread, pumpkin snickerdoodles, pumpkin chocolate chip cookies and pumpkin streusel coffee cake.

    stack of two pumpkin scones with glaze drizzled on top

    Pumpkin scones

    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 glaze on top adds a little sweetness and makes the scones even prettier. Having the glaze on the top 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. 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!

    collage showing how to make dough for pumpkin scones

    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).

    cutting dough into triangles for pumpkin scones

    Step 2: Cut dough into scones, then 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 pumpkin 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 spiced glaze onto pumpkin scones

    While scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Drizzle the spiced glaze over the scones. Enjoy!

    Drizzling tips:

    • 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 also cut the corner off of a plastic zippered bag and used that to easily drizzle my glaze over the pumpkin scones.

    pumpkin scones on cooling rack with glaze drizzled on top

    Storage tips

    Storing: Store pumpkin scones in an airtight container or bag at room temperature for up to 3 days.

    Freezing: Wrap pumpkin scones individually in saran wrap and place in freezer bag or container. Freeze for up to 1 month.

    More pumpkin recipes:

    Pumpkin Scone Recipe

    Course: Dessert
    Cuisine: American
    Keyword: pumpkin scone recipe, pumpkin scones, Pumpkin Spice Scones
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 241
    Author: Jamielyn Nye
    Soft pumpkin scones drizzled with a homemade spiced glaze. Everything nice about fall packed into a perfectly baked scone!

    Ingredients

    For the Scones:

    • 2 cups flour
    • 1/3 cup sugar
    • 1 Tablespoon baking powder
    • 1/2 teaspoon 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

    Instructions

    • Preheat the oven to 425°F and prepare a baking sheet by lining with parchment or spraying with nonstick cooking spray.

    Scones:

    • 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.

    Glaze:

    • 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!

    Notes

    • 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.
    • To easily drizzle glaze over pumpkin scones, I added the glaze to a plastic zippered bag and snipped off the corner, then drizzled.
     

    Nutrition

    Serving: 1scone | Calories: 241kcal | Carbohydrates: 43g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 160mg | Potassium: 164mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1806IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
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    Originally written by Alicia from The Baker Upstairs for I Heart Naptime.

    pumpkin spice scones

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