Pumpkin Scones

This past weekend was so beautiful! My husband and I spent a wonderful Saturday morning walking the dogs around the downtown canal and enjoying an amazingย Pumpkin Spice Latte from Starbucks. While we were in Starbucks I spotted the pumpkin scones and just had to have one! I mean seriously, what is better than a pumpkin spice latte and pumpkin scone on a crisp fall morning? This recipe, like many that I have posted, starts off like this: I am at a restaurant or bakery and try something truly amazing and I have to go home and recreate it. This is exactly what happened with this recipe, the second I bit into the moist pumpkin scone from Starbucks, it was on! I went home and searched for a pumpkin scone that could rival the one I had earlier in the morning. I could hardly wait for Sunday morning to try the recipe that I found. As the scones were baking, the smell coming from the oven was so fantastic that my husband and even my dogs were sticking around the kitchen! ๐Ÿ™‚ Theseย moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are brushed with a scrumptious powered sugar and drizzled with a spicy glaze.ย If you love pumpkin, this sweet and spicy scone is sure to please!

Pumpkin Scones

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For the Scones:

  • 2 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 3 tablespoons half-and-half
  • 1 large egg

For the Powdered Sugar Glaze:

  • 1 cup plus 1 tablespoon powdered sugar
  • 2 tablespoons milk

For the Spiced Glaze:



  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
  4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
  5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Source: adapted from Brown Eyed Baker

This entry was posted in Breakfast, Scones and tagged , , , . Bookmark the permalink.

135 Responses to Pumpkin Scones

  1. I’m being driven mad by pictures of delicious looking pumpkin scones. Not a pumpkin to be found in Dublin!

  2. nesrine says:

    look yummy, never baked pumpkin scones before, should give them a try !!!

  3. oneordinaryday says:

    Definitely getting bookmarked. These look delicious.

  4. Kristen says:

    Ooooh, I just had my first pumpkin scone (along with my regular autumn pumpkin spice latte’, too!) from Starbucks a few weeks ago! I will definitely have to try this recipe. =)

  5. Rachel says:

    mmmmm scones…and pumpkin! I love anything pumpkin whenever I can get it. I’m currently enjoying a mug of pumpkin spice tea. All I need is a scone to go with it!

  6. Tracy says:

    These scones look wonderful! I need to make some!

  7. perfect for this season

  8. Joy says:

    That looks great. I love scones. I just haven’t had the chance to try making them.

  9. a lovely and delicious pumpkin scones and I like your spice glaz too!

  10. I love how there are two glazes. Yum!

  11. They look awesome! So happy you enjoyed the recipe!

  12. Karen says:

    I bet these smelled fantastic in the oven! Yum! I love Fall food…your scones look delicious!

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  14. Oh these are perfect for fall! Just love that drizzling icing.

  15. This scones totally remind me of my vacation in california, I always would eat one at breakfast!

  16. Hey, we’re about to make these tonight in the shoeboxkitchen. Can’t wait! Thanks for the recipe and beautiful photographs!

  17. Oh how I love Starbucks!! This is definately what I am making next with pumpkin, they sound amazing.

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  19. Jamie Poster says:

    Oh my god, I ate them for dinner. I couldn’t wait!

  20. Kelly says:

    Awesome recipe, works well!

  21. Emily says:

    These look amazing and almost exactly what I’ve been searching for. I’ve never made scones or glaze before and I was hoping to make a maple glaze. Do you have a recipe for maple glaze, by any chance? Thanks so much for posting this!!

  22. Emily says:

    Thanks for the recipe link to the maple glaze! Looking forward to trying it out!

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  25. Beth B says:

    I just found your recipe last night and tried it (my hubby wasn’t too fond of the other recipe I used). I simply made a glaze of powdered sugar and milk and poured it all over the scones due to a quick descision of making them late at night. They were delicious this morning for breakfast and an afternoon snack. I took one to my hubby for dessert at lunch and he said it is much better than my old recipe! Thanks so much for posting! I am subscribing to your blog so I don’t miss any other great recipes!

  26. Julie says:

    Is there any way to download the recipe in printer friendly form? I tried the link above and it said it could not print as it violated the terms of service (not sure why). They look so yummy; I would love to add it to my recipe book. Thank you, Julie

    • Christina says:

      It should be working now. Let me know if you have anymore trouble. I hope you enjoy the scones! They are one of my favorite things to make during the fall. Let me know how they turn out for you! ๐Ÿ™‚

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  29. Kate says:

    Oh yum I have a giant can of open pumpkin in my fridge these sound great!

  30. potatofaces says:

    I know what i wil be making this halloween…

  31. Angela FRS says:

    Fabulous, and it is finally cool enough to bake–these look wonderful.

  32. Oh, my, do these look amazing! I’d love one with a nice strong cup of coffee, please.

  33. Carolyn says:

    Your’e killin’ this poor diabetic with your beautiful pumpkin scones. But they sure are pretty to look at!

  34. zoi lover says:

    These look and sound wonderful. Want to try out my new oven and these sound worthy. One question-you didn’t specify salted or unsalted butter. Also want to make pumpkin pancakes soon. Pumpkin is a favorite of mine. Off to Starbucks for a pumpkin latte to tide me over til I can make your scones.

    • Christina says:

      You can use whatever butter you have on hand. I always use unsalted butter, just a personal preference. If you use salted butter I would decrease the amount of salt listed in the ingredients. If you give them a try let me know how they turn out for you! ๐Ÿ™‚

  35. Tiffany N says:

    Cannot wait for these to cool! I skipped the plain glaze and added 2 Tbsp of leftover pumpkin to the spiced glaze, as I’m pregnant and my sweet-tolerance level is lower than normal. They already smell fantastic!

    • Christina says:

      I hope that you enjoyed them! These scones are one of my favorite recipes to make this time of year! I will have to try adding pumpkin puree to the spiced glaze next time, sounds delicious! ๐Ÿ™‚

  36. Heather says:

    My 13 year old son had a pumpkin scone from Starbucks recently and has been begging me to try and make some. He found this recipe and made them mostly by himself. They are fabulous. However, our dough was very wet and hard to work with…Any suggestions on what we might have done wrong?
    Thank you for sharing!!

    • Christina says:

      I am sorry to hear that the dough was very wet and hard to work with. ๐Ÿ˜ฆ I am not sure what might have gone wrong…i have made this recipe so many times and it has never turned out like that. If you have the same problem next time, try adding only 2 tablespoons of half-and-half and see if that helps. ๐Ÿ™‚

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  38. Kristen says:

    Added chocolate chips! ๐Ÿ™‚ Big hit ! Thanks

  39. Michael Ann says:

    Going to make these for sure. I too love the Starbucks pumpkin scones!! Love their Maple ones too. mmmm…..

  40. I made them too! This morning. I took the shortcut too and just made one glaze. I mad the spice one. I think next time I’ll just do the white glaze. They tasted amazing though!!! ooo,, I see someone put a recipe for maple glaze. That sounds good too. Anyhow, definitely a keep recipe!

  41. Ok, these are FANTASTIC!!! I made a couple changes though, I had to “make” my own half and half(we dont use that at all in our house lol) and I didnt have any cold chunks of butter on hand, so I just used refrigerated margerine — Initially, the scone(plain) didnt taste that much like pumpkin, but I read in the comments how one lady added 2 teaspoons of pumpkin puree to the second glaze(the spiced one) .. so I did that, but it just tasted sweet to me, so I added some more cinnamon and nutmeg to my taste(I like a nice spice taste with my pumpkin) and that REALLY pumped up the flavor and it is SOOOOO good!Thank you for post this amazing recipe!! :))

    • Christina says:

      I am so glad that you enjoyed the scones!! Thanks so much for sharing your adaptations to the recipe…I love to hear what others try and love. I will definitely try adding more cinnamon and nutmeg next time! ๐Ÿ™‚

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  46. sl says:

    this recipe has WAAAY too much wet ingredients. I had to add up to 2 cups of flour to get not even near a dense scone dough. I would suggest adding 2 cups of flour and removing some of the butter, cream and pumpkin. A scone dough has to be very dense…
    The taste was good, but nothing wow. i would not do this recipe again and Im off looking for another one!

    • Christina says:

      I am sorry to hear that the recipe didn’t work out for you. As you can see from the pictures, I didn’t not have any problem with the recipe ingredients. I am not sure what might have gone wrongโ€ฆI have made this recipe so many times and the dough has never turned out too wet. Is it possible that you misread the recipe added too many wet ingredients?

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  50. Susie says:

    Just made these and they are so good! I usually get my pumpkin scone fix at Peet’s, but now I can make them at home!

  51. I made pumpkin scones a while ago… and they were a dud. Yours look MUCH better. May have to make some of these to take on vacation this weekend for when I need a snack in the car. ๐Ÿ™‚

  52. Ann M says:

    I wonder if the folks who have too wet of a dough are using canned pumpkin pie filling–which I believe is much soupier than plain packed canned pumpkin? Maybe you could add the note to be sure and use the proper one in the ingredients’ list.

  53. It’s Thanksgiving here this weekend. I just found your blog and had my first pumpkin spice latte last week. Can’t wait to try these!

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  58. Shelly says:

    These are super easy and delicious. I’ve never had a scone before…are they supposed to be a little dry? I also burned the bottoms, is that because I didn’t use parchment paper? Or did I simply maybe overbake? My kiddos love them!! Any tips/tricks would be appreciated. I would like to make again.

    • Christina says:

      I am so glad to hear that you enjoyed them. Scones are a little more dense or dry than muffins or quick bread, but should not have been too dry. I think that they were probably dry because they were baked a bit too long (burnt bottoms). Next time you try baking them use parchment paper and watch them closely in the last few minutes of baking. ๐Ÿ™‚

  59. Just wanted to let you know that I am featuring your pumpkin recipe on my post about โ€œTop 10 Pumpkin Recipes to Try.โ€

    Please feel free to drop by and check it out and add a button or link to your post if you want!

  60. Annaliese says:

    I adapted these scones to be gluten-free, dairy-free, and soy-free and blogged about it here Oh my gosh! So good! Thanks for inspiring The Shoebox Kitchen to make them!

  61. Juliane says:

    Okay, these are SO good!
    I followed the recipe exactly, and yes, my dough bordered on too wet, but I did not overwork it, just added a little flour when patting out.
    I’m lazy so I just floured a big knife and cut the whole thing into squares.
    Then I transferred them to a large sheet pan lined with parchment paper, covered with plastic wrap and took them to my big freezer.
    That was over a week ago…(told you I was lazy! lol)
    This morning I took all the frozen scones and put all but four into a freezer bag, and back into the freezer they went.
    The other four I baked for 15 minutes at 350 and threw together a pinch of cinnamon, a drib of vanilla crush extract, a couple of tablespoons of powdered sugar and a little milk into a ziplock sandwioch bag and mushed it all together. Cut the corner (LOVE cutting corners if I can) and drizzled over 4 scones.

    When I put the frozen scones in the oven I could see the pea sized chunks of butter- I think that’s a key- not to make this dough completely homogenous, as the fat and flour make little layers of light spicy heaven.
    Since we can’t eat more than 4 at a time, no need to bake a whole batch at once,
    Thank you SO much for this amazing recipe!!!

    • Christina says:

      I am so glad to hear that the scones turned out so well. I love the fact that you can freeze them and have them on a busy workday. Thanks so much for sharing how they turned out for you! ๐Ÿ™‚

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  63. shaheen says:

    I followed the recipe to a T and the Pumpkin scones came out beautiful! The texture is just as you would expect out of a scone. Of course my home smells amazing ๐Ÿ™‚ The only thing I would change next time around would be to add just a wee bit less clove and nutmeg..they were a little overwhelming for my taste; other than great great recipe Christina!! ๐Ÿ™‚ Thank you!

    • Christina says:

      Thanks so much for letting me know how they turned out for you! I LOVE these pumpkin scones…they are one of my favorite things to bake this time of year! ๐Ÿ™‚

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  66. Mary says:

    Wish I could upload a picture they turned out so beautifully! Added a little more spice, as I am a pumpkin, cinnamon, clove-aholic! Making a second batch tomorrow! Thank you!!!

    • Christina says:

      I am so glad to hear that the scones came out so beautifully for you! I bet the extra spices would taste amazing in these scones…I will have to up my spices next time I make these! ๐Ÿ™‚

  67. claire says:

    I am adding this to my pin board for sure! Thank you for sharing.

  68. Charla Stark says:

    Made these last night…they were fantastic! Very easy to make, had them this morning with coffee…even better!

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  70. danielle says:

    tried this…turned out awesome! my husband says these taste like fall. thanks!

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  72. Tanis says:

    Baking right now. Can’t wait to try them!

  73. Erin says:

    I wanted to love these, since I love fall baking and all things pumpkin. However, the dough was much wetter than my usual fail-safe scone recipe, and adding the extra flour needed to be able to work with the dough made the finished product fairly tough. Also, I followed your glaze recipe exactly and was disappointed with its runniness. All in all, I wish these had turned out better.

  74. Holley says:

    I’ve NEVER made scones before and was a little apprehensive. Well, I shouldn’t have been! These turned out GREAT!!!! My son loves the ones at Starbucks, but my pocketbook doesn’t! I’m so happy I gave these a try! Thanks for a great recipe!

  75. Eric R says:

    HI! I made these scones this evening, and I had the same problem as a couple others… My dough was very wet and I had to add another cup of flour to get it into a dense, usable dough. (Three cups total). I actually used only 2 T of half and half and I did use 1/2 cup pumpkin puree, not pie filling. Not sure what happened. After that, though, they were DELICIOUS!! Thanks for the recipe. My wife and I both loved them.

    • Christina says:

      I can’t believe that a few others have said that their dough has turned out wet as well. I can’t begin to tell you how many times I have made these scones and I have never had that problem. I am not sure what happened either. ๐Ÿ˜ฆ I love to hear that you and your wife enjoyed them even after having to add extra flour. Thanks so much for sharing how they turned out! ๐Ÿ™‚

    • Juliane says:

      One thing to consider when making flour based recipes is that if your climate is more humid you will probably need to use more flour. Humidity can come from your climate/locality/season of the year or what else you may be cooking, such as soup, or if your dishwasher is running- mine shoots out steam when it’s drying. The same can be said of the icing/glaze. If it’s humid you will need less liquid, and you don’t need much at all to make an icing, in comparison to the amount of powdered sugar. The more you bake with flour the more you will instinctively adjust recipes for your conditions out of experience. The answer isn’t always to add more flour, you could cut back on the liquid- cream in this case, or not add all the cream in at once. Add half with the pumpkin, then gently mix and see how it goes.

      Especially when it comes to biscuit style baked goods, the less you handle them the better.
      My scones were on the wetter side too, but instead of adding lots of flour I added perhaps 1/4 cup sprinkled under the dough to gently roll them out then used a sharp knife to cut square scones (shape doesn’t matter to me- I just wanted to get them cut with minimal handling.)
      Mine turned out tender and moist and buttery.

      I like mixing my icing in a ziplock bag- a couple of spoons of powdered sugar, a 1/4 tsp. of cinnamon, a few drops of Vanilla crush extract, and a little dribble of milk. Zip it up and start squishing it together. Add more powdered sugar or milk to get the consistency that you desire. I cut a small tip of the corner of the bag off and squeeze/drizzle icing over scones.
      This works for me but then I froze my scones before baking and only bake 4 at a time, so I only make icing for 4 at a time. Also, when the icing hits the warm scone it will liquify it a little more and make it drip, so I err on the side of adding less liquid to my icing, and I err on the side of adding less liquid to my dough because it’s a rainy day.
      Happy Baking!!!

  76. Lauren Butler says:

    Ok, I finally got a hold of a pumpkin and made these, the recipe has been open on my computer for a couple of days – I couldn’t wait to try them! They are absolutely delicious! I love that the scone itself is not too sweet, because the glaze of course is, it’s the perfect amount of pumpkin, sweet and spices. The batter was a bit wet for me, I probably could have formed them, but not sure how I would have transferred to the pan. Instead, I just put the rectangle right on the parchment paper and cooked it as a whole and then cut them when they cooled a bit. I only wish they were a bit more dense. My batch turned about pretty light and I’m a sucker for a dense scone. I think I’ll keep the recipe, but try and tweak it a bit, let me know if you have an suggestions!

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  80. kara cottle says:

    I usually ruin anything new I try to bake – these came out heavenly the first time. HEAVENLEEE!
    I used pureed jack-o-lantern pieces, and just had to add a little more flour to make up for the extra moisture.

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  82. They look delicious! I can’t wait to try them!

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  85. Marysol says:

    This year is the first time I decide to make my own pumpkin puree. I waned to try some pumpkin recipes and in search for them I went. I found yours and gave it a try last night. The dough was on the too wet side to wet to handle. Wasnโ€™t sure if I should of added more flour or butter so not to waste it away I went with it and I decided to scoop it in a muffin tin and just went ahead and baked them. (I crossed my fingers and hoped it worked ๏Š) They rose up like muffins and tasted yummy! I will have to try to make these again. Maybe next time my dough will work out. Thanks for sharing.

  86. sarah says:

    These were amazing! I went online trying to find a recipe to copy the pumpkin scone I had at Starbucks and I found your website. They came out perfect and I can’t wait to try more of your great recipes!

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  89. Wendy says:

    These were fantastic! My kids ate nearly the whole batch (mom did get one or two). I lightened them up a teeny bit by using 4 T butter and a little extra pumpkin and fat-free half & half. I live in a really dry climate and had to add extra wet ingredients to get the right batter consistency – thanks to everyone for their comments on this – it helped that I was looking for it early in the mixing! These may be a re-do for Thanksgiving!

  90. teggers says:

    I just made these for Thanksgiving breakfast. They’re absolutely delicious! I’m even leaving out the icing as I think they taste wonderful just on their own. I will definitely be making these again.

  91. Brieanne says:

    I found these on Pinterest and made them to take to my MIL’s for Thanksgiving brunch. I was skeptic of the 2 different kind of glazes (seemed like overkill) but I must say that these turned out beautifuly and are delish! The spiced glaze MAKES the scone. Thank you for the recipe.

  92. Claire says:

    I have made these twice since finding them. My boys gobbled them up! This time I made a double recipe for extra! YUMMA

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  94. EllieAnn says:

    I added cranberries to mine. Yummy! Also, a question: Is there a reason we need two layers of glaze? I’m just using the spiced glaze.

    • Christina says:

      You do not need to use the two layers of glaze. Starbucks uses two glazes on their scones and I was just trying to recreate their scone, but it is not needed. I bet the cranberries tasted awesome in these. I will definitely have to throw some in next time I make these! ๐Ÿ™‚

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  96. Jamie says:

    Just wanted to let you know that I made these scones this morning then had to dash off to the gym. I grabbed a little one to go it was so good that I was looking forward to having another one when I got home along with a cup of coffee. When I got home every single one was gone. My husband and three boys had finished off the entire pan! Thanks for the great recipe!

    • Christina says:

      So good to hear that everyone enjoyed the scones! My husband does the same thing to me all the time…I guess that means you just have to make them again! ๐Ÿ˜‰

  97. teggers says:

    I made these last November and they were fantastic and made them again today. I got the wetter dough that others have mentioned but I added a little more flour with the rolling out process and they seem like they’re just as good as the first time around. Thanks for such a wonderful recipe.

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  99. Amy Miller says:

    Just made my first batch. These are delicious!!! I like to simplify when I bake- used an ice cream scoop and made round scones. Just one layer of icing, spiced. Knowing these are waiting will make it a little easier to get up for my early shift tomorrow morning!

  100. Hillary Kwiatkowski says:

    for a dairy allergy, can the half and half be substituted with apple juice or water or something?

    • Christina says:

      Since there are only 3 tablespoons of half and half in this recipe, I would say that substituting it with water would be just fine. If you give them a try I would love to hear how they turn out for you! ๐Ÿ™‚

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