Pumpkin Scones

Oh, yes.  Pumpkin Everything 2010 continues.  On our search for the next recipe in which to use our fresh pumpkin puree, we stumbled upon a fellow pumpkin obsessive (“obsessive” is also a noun, it turns out) on this food blog.  Christina’s delicious looking pumpkin scones with double glaze caught our attention right away, and without a second thought we were off to the kitchen.

Pumpkin Scones (from sweetpeaskitchen – check it out – great recipes, beautiful photos)

  • 2 cups all purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar (we used turbinado)
  • 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 (we used our fresh pumpkin puree)
  • 3 tablespoons half-and-half
  • 1 large egg

Powdered Sugar Glaze (same credit)

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

Spiced Glaze (same credit)

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

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the pumpkin, half-and-half, and egg.  Set aside.

Sift together  into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.  Add the cubed butter on top.

Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea).  Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.

Now gradually fold the wet ingredients into the dry ingredients.  We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball.  As you can see above, the dough is pretty ragged, but that’s just fine.  The important thing is to make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.

Now, we debated over whether or not we did this step correctly (Christina??), but regardless the end results were just fine.  Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them (we actually did one more cut that is not shown in the picture above, right down the center of the rectangle in the 12″ direction).

Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown.  Remove to a cooling rack and let cool before icing.

Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.

While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth.  Drizzle onto the scones using your favorite drizzling method (we put the glaze in a small ziplock bag and snip off the corner, as shown above).

You should wait about an hour for the glaze to dry before serving, but we were only serving ourselves, so we waited about . . . hmmm . . . 2 minutes.

And wow.  You might want to call some friends over if you make these because otherwise you’ll end up eating way too many yourself.

These scones are not that all-too-common dry, uninteresting variety.  They are moist and springy, the pumpkin flavor plays subtly with the Fall spices, and the sweetness is just right.  In fact, if you eat the scone pre-glaze, it isn’t sweet enough; but with the glaze, the flavors all come together perfectly to make every bite equally satisfying.

Thanks for the recipe, Christina!

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112 Responses to Pumpkin Scones

  1. Lot of pumpkin scone recipes going round at the moment but these look amazing!

  2. Sarah says:

    Oh man, these look fantastic. I am a pumpkin fan myself, so I think I will have to add this recipe to my little pumpkin collection. Now off I go to check out Christina’s blog :-)

  3. Christina says:

    I am so happy that you enjoyed them! :) Your photos look amazing! It good to see another “pumpkin obsessive” food blogger. You did cut the scones correctly, I know when I made them I had to reread that step a few times. I love that you could not wait for the glaze to dry. I was the same way! My husband and I could not wait the full hour and had to eat one right away! ;)

  4. Millie says:

    Drool. Any left to share?

  5. Cristin says:

    Wow. I was loyal to the Starbucks version of pumpkin scones, but I wish I had one of yours. Definitely my favorite autumn sweet :) Maybe I will try the recipe one day!

  6. Lisa says:

    Oh these look lovely. I love anything with pumpkin.

  7. taylor says:

    Oh my gosh that spice glaze looks so good!!

  8. The only gluten-item that I miss the most are Starbuck’s pumpkin scones, layered with icing. These scones look very similar (but I’m sure yummier!). I’m going to try to make your scones with a GF flour combo. I’ll be sure to let you know how it goes. Thanks for the inspiration!

  9. grusch says:

    I’m not a huge fan of pumpkin but this is the first pumpkin recipe I am going to have to follow. These look absolutely delicious!

  10. Alison says:

    My family and I LOVE these scones. We’ve made them twice now and each time I doubled the recipe and froze most after cutting them into triangles. We bake these delights in our trusty toaster oven without even thawing them. Also helps with portion control…but only a little.

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  13. Hey, you used to write wonderful, but the last few posts have been kinda boring¡K I miss your great writings. Past few posts are just a bit out of track! come on!

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  15. audrey says:

    Would have liked to be able to just pring the recipe without the pictures.

    • J. Miller says:

      All you have to do is cut/paste(copy) the recipe into microsoft office–then you will have just the recipe and no pic. —Then print.

  16. Vickie says:

    OH MY GOODNESSSS!!! Those look awesome!!! mmmmmmm! I may have to try these when Fall comes around……….if I can wait that long!…lol

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  18. Taran says:

    Just made these and they were delicious! My family was over and they all thought they were amazing. Thanks for the great recipe.

  19. Do you think I could use milk instead of half and half?

    • Carrie,

      I think milk would work just fine. The half and half makes a richer and more dense dough, but I think you’ll have great success with milk as well. You might have to adjust the amount of flour ever so slightly, but probably not.

      • Thanks! I made them yesterday, using milk, and you’re right. They were VERY sticky, and when I make scones, I roll them out in a round cake pan, and cut it like a pizza so they’re nice and equal. Anyway, I floured the bottom of the pan, very well, and the top of the dough. Then, I cut it, and I couldn’t get them out because they weren’t dense enough. So, I improvised and just baked it in the cake pan. At any rate, they came out somewhat cakelike, and VERY tasty! We loved them! I’ll just need to work on my technique next time…definitely add more flour. I try to stay away from half and half to keep the fat content low. I am featuring them as my “Must Try Monday” recipe later today on my blog. I did adapt it and use milk and a simple powdered sugar glaze sprinkled with nutmeg, instead of both glazes you recommend. Thank you very much!

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  21. These look incredibly delightful and certainly get me in the mood for Fall and the coming holidays. I will definitely be giving them a try!

  22. made these yesterday…just had one for breakfast this morning…o-maz-ing! I too used just milk instead of half and half. Found your site on pinterest!

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  25. Lani Weaver says:

    Made these this morning for breakfast to rave reviews! Only adjustments were for my altitude (8500 feet) — great recipe, I’ll be making them for my office later in the week.

  26. Catherine says:

    These sound so delish! Modifier that I am, I think I will add some dried cranberries and possibly some chopped pecans, then only use the spiced glaze since the cranberries will add sweetness from the inside. We are having a sister-n-kids-n-kids get-together this weekend (wide age range … oldest sister is 13 years older, my nieces are having kids with me, a late bloomer) and I think I will bring these. I make a pumpkin bread that is more cake-like which I add natural dried fruit and it is gobbled up every time … if these are as good as they sound, they might be my next favorite go-to goodie!

  27. Pingback: Freezer Cooking in Two Hours: Homemade Pizza Pockets, Morning Glory Muffins, Pumpkin Scones, Taco Meat, Pumpkin Pancakes :: Money Saving Mom®

  28. Sue says:

    Just found this recipe and will DEFINITELY be baking them this weekend. I love anything pumpkin, as do my 2 grandsons who are 10 and 13. Going to make a double batch so we have some for another day. Thanks for the wonderful recipe.

  29. Abi says:

    I’ve got to make these! Thanks for the recipe…. they look delicious!!! Absolutely delicious.

  30. Lori F. says:

    I just made a batch of these and they are remarkable! Not too dry, dense or crumbly. I used french vanilla flavored half and half in the spiced glaze. Yummy! I omitted the plain glaze since I thought 2 glazes would be too sweet.

    Thanks for this wonderful recipe!!!!

  31. Danielle B says:

    I’m looking forward to making these! I had some leftover canned pumpkin from making pumpkin bread earlier in the week and wasn’t sure how to use it up. Well now I know! :-)

  32. Lorrie says:

    I made these today and they are yummy! Thanks!

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  34. Tara says:

    Okay these are awesome! So I start making these and screwed up the recipe so much and they still came out awesome! First mess up all I had was LIGHT butter, a big no no in baking but I was determined and the baby was already asleep so I couldn’t make a mad dash for regular…so I added to tablespoons olive oil to add some fat and threw in a few tablespoons extra flour to pick up the extra moisture…then I guess my one beer got me all frazzled and I really iced them before I baked them I started laughing hysterically and thought oh what the he’ll hope they don’t catch on fire! They didn’t! So I whipped up the spiced drizzle icing and I didn’t have ginger or cloves I thought oh well! I’m serious guys they came out awesome! The first glaze hardened perfectly to my surprise! Just had to share!!!!

  35. Thank you for such a fabulous recipe! I had to make them today – perfect for our chilly fall day! :) I actually used fat free french vanilla creamer in place of the half and half, as I was out of it. They came out great – sticky, so I added an extra 1/4 cup of flour, which helped. I also cut them in mini squares instead of triangles, but just because I wanted them slightly smaller! The two glazes are amazing on them and my house smells terrific! Thank you so much!

  36. marilyn says:

    Amazing recipe. I like the fact that they are delicious as is, no need to slather on extra butter like in typical scone recipes. Next time I will probably skip the first glaze and go right to the flavored glaze. Yummy. Thank you.

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  40. Nicole says:

    I made these today. Gave them to my family for a warm breakfast and the rest to a friend going through a hard time. thanks for sharing the love… they were AMAZING!

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  44. Mary P says:

    These scones are the first scones I’ve ever made…They were soooo easy to make and they are delicious! I brought them to a pop warner football game and shared them with other parents and they were a HUGE hit!

  45. I made these today….delicious!! They are a hit and we’ll definitely be making these again!

  46. I am going to make these, I have to go to the store and get the spices! Thanks for sharing! They look fabulous!

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  49. I made a double batch of these this morning for breakfast, and my 5 kids LOVED them! We did substitute milk for the half and half and they turned out fine. I love all your photos that go along with the recipe! I also like the idea above that froze them right after the cutting step. This will be a family favorite!

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  52. Rebecca Zuleger says:

    Any tips on preparing some pumpkin puree. I’ve been cleaning out pumpkins and roasting the seeds, but still not sure exactly how to prepare and preserve the rest of the pumpkin for baking pies, scones, etc. Cook first? Peel first then cook? Puree first? I’m good in the kitchen, so just a few tips if you have a moment. I searched your site and couldn’t find anything about how you make this. TY for your time. LOVE your recipes!!!!

    • Hey Rebecca. To make our pumpkin puree, we took a pumpkin, sliced it in half (top to bottom), cleaned out the seeds and the stringy pulp, then placed each half cut side down on a baking sheet and baked in the oven at 400 or so for I think around an hour, basically until the “meat” is soft – it’s not too dissimilar from baking sweet potatoes. Then, remove from oven, let cool (important step), then throw in your food processor and puree. You can then use a strainer or, better yet, cheesecloth to strain most of the liquid out of your puree (there will be a lot of water). We stored the pumpkin puree in ziplock freezer bags in the freezer until we wanted to use it. Thaw when you’re ready to cook!

      It takes a little bit of effort but is totally worth the results! Thanks for your comment!

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  54. Meghan says:

    These have to be the absolutely BEST scones I have ever tasted! My friend brought them over to share today, and I’ve already run to the store for the ingredients to make my own. UNBELIEVABLE! Thank you for sharing!!!

  55. Amanda says:

    Those look amazing! The icing looks super yummy!

  56. Bettina Mannhardt says:

    YUMMM, they just finished baking and I can’t stop eating them!! My husband loves them too! We’ll see if there are any left for the kids in the morning. I skipped the first glaze too and opted for the second glaze alone.

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  58. Delicious recipe! Thanks for sharing!

  59. Judy says:

    These look delicious. I just wish you had a printer friendly version. The tutorial is great and I love all the step by step pics, but I don’t want to waste ink printing out all those pics. Thanks!!

    • Thanks, Judy. We are behind the scenes working on going back and adding printer-friendly versions of all of our recipes, it’s just taking some time.

      In the meantime, you can highlight everything, “Copy,” then “Paste Special” into a Word document and choose “unformatted text.” If you do that, it will just paste the words with no pictures. Just an idea for you while we get our act together!

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  61. minervarodriguez says:

    good

  62. Pingback: Recipe: Pumpkin Scones with Cream Cheese Glaze « Somewhere In The Middle

  63. Ellen C says:

    I make these today and they were delicious. I used milk instead of half and half and had no problem. I also didn’t use ginger, since I never use it and I didn’t have any on hand.

    My icing was a little thin, but that is my only complaint!

    Thanks for the recipe!

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  67. Judy says:

    I love your recipes and this one looks delish, but maybe I’m missing something. I wish there was a print friendly version so I don’t have to use tons of ink printing the photos. :(

  68. Wow! I made these tonight and they were so yums. My first scones ever

  69. Pingback: Freezer Cooking and Menu Plan | Marriage. Food. Happiness.

  70. Angie says:

    Pretty delish! I made them with my own puree, too, and I wished they were a little pumpkin-ier. I love that they are not overly sweet and the glaze process = pure amazing!

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  81. Mary G says:

    I made these for the family and they are a hit! Instead of using a pastry brush for the 1st round of glaze, I simply dipped them face down into the glaze mixture. Worked like a charm! Thanks for the recipe!

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  83. Melodi says:

    Amazing! I always double the batch because they are gone in minutes! Thank you so much for this easy quick recipe!

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  86. Kallie says:

    Excellent! I didn’t have half and half so subbed yogurt – worked wonderful. Found it was easier to roll the dough into a round and cut like a pie and bake. Thank you – this was excellent.

  87. Pingback: The Perfect Parade of Pumpkin Possibilities | My Life as Robin's Wife

  88. Thank you for the great recipe! I was searching for some new pumpkin recipes to try and found yours. I featured it, along with some other pumpkin recipes (http://mylifeasrobinswife.com/2012/11/11/the-perfect-parade-of-pumpkin-possibilities/) on my blog yesterday. I can’t wait to try it!

    Blessings! Diane from My Life as Robin’s Wife.

  89. Pat says:

    Very tasty. The 15 min baking time was too long for my oven. 10 worked well. Thanks for the recipe.

  90. I have made this recipe…the second time was against my will practically as coworkers BEGGED for a second batch. I dont usually dig scones but OMW….these are addictive. I’m now a sconer. I get sconed all the time. Thanks for the GREAT recipe.

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