Pumpkin Scones

Pumpkin season is here. This is a great recipe for pumpkin scones. Tender and delicious and absolutely perfect with that cup of coffee or tea in the morning!!


  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 eggs
  • 1-1/4 cups canned pumpkin
  • 3/4 cup milk, divided


  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1/4 teaspoon pumpkin pie spice


  • Combine the first seven ingredients in a large bowl.
  • Cut in the butter until mixture resembles coarse crumbs.
  • Whisk the eggs, pumpkin and 1/2 cup milk in another bowl and stir into dry ingredients just until moistened.
  • Turn onto a floured surface; knead 10 times. (Do not over-knead or scones will become tough.)
  • Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges.
  • Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
  • Bake at 400° for 12-15 minutes or until golden brown.
  • Remove to wire racks; cool for 10 minutes.
  • Combine the glaze ingredients; drizzle over scones. Serve warm.
  • Yield: 16 scones.
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