Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/
These pumpkin scones are a copycat version of Starbucks’ pumpkin scone; they are warmly spiced and topped with two sweet glazes – one plain and one spiced.

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

This pumpkin scone recipe has been on the site for nearly six years and it was in desperate need of a revival and facelift! These scones were the result of a reader requesting a copycat version of the Starbucks pumpkin scone. If you’ve never had one, their pumpkin scones are spiced with the usual suspects – cinnamon, nutmeg, ginger and cloves – and are adorned with not one, but two glazes. The first is a simple white glaze, while the second is stiffer, spiced, and a perfect complement to the flavor of the scones.

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

I have made quite a number of scone recipes and they’re all just a little bit different – from the chocolate chip cream scones to more savory, biscuit-like scones. These pumpkin scones have the consistency of a quick bread – they’re a little bit more cakey than the scones that are made with just cream, or with butter and buttermilk.

The pumpkin flavor shines through beautifully in the scones; they are not overly sweetened, so they pair well with the one-two punch of the icing. The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; in order to achieve the same flavor, you could use a splash of pumpkin flavor.

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

The only two things that I changed in this recipe from the original are how the scones are shaped and the number of scones that the recipe makes. For this amount of dough, I found that dividing into eight (versus the original 12) yielded more robust and perfectly-shaped scones. In addition, over the last few years, I have found that shaping scones into a circle and then cutting into triangles is much simpler than shaping into rectangles and cutting triangles.

As with any type of scone, I love that I can eat these for breakfast and not feel the least bit guilty, and then have one for dessert after dinner, as well. Total win all-around!

Pumpkin Scones with Spiced Glaze - A Starbucks copycat! | http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

One year ago: Slow Cooker BBQ Ribs
Five years ago: Pumpkin-Cinnamon Chip & Pecan Granola Bars
Seven years ago: Wendy’s Copycat Chili
Eight years ago: Soft Pretzels

Pumpkin Scones with Spiced Glaze

Yield: 8 scones

Prep Time: 30 minutes

Cook Time: 14 to 16 minutes

Total Time: 45 minutes

These pumpkin scones are a copycat version of Starbucks' pumpkin scone; they are warmly spiced and topped with two sweet glazes - one plain and one spiced.


For the Scones:
2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into small cubes
½ cup canned pumpkin
3 tablespoons half-and-half (can substitute heavy cream)
1 large egg

For the Powdered Sugar Glaze:
1 cup + 1 tablespoon powdered sugar
2 tabelspoons milk

For the Spiced Glaze:
1 cup + 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves


1. Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.

3. In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.

4. Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.

5. Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.

6. For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.

(Adapted from We [Heart] Food)

This recipe was originally published on February 19, 2010.


244 Responses to “Pumpkin Scones with Spiced Glaze”

  1. Katrina on February 19, 2010 at 8:49 am

    These look absolutely delicious! I have them bookmarked and hope to try them soon!


    • Annie on October 18th, 2010 at 8:05 am

      They ARE delicious! My sister made them for a potluck brunch yesterday, and EVERYONE loved them and wanted the recipe. I liked that they weren’t as dense and dry as some scone recipes can be. They were moist and light. If you make them, don’t skip the glaze–it really makes the recipe.


      • Michelle on October 18th, 2010 at 10:13 pm

        Thanks for the review Annie, so happy to hear these were a huge hit!


  2. Pennies On a Platter on February 19, 2010 at 9:45 am

    I love pumpkin scones from Starbucks. 🙂


  3. Meghan on February 19, 2010 at 9:55 am

    I’ve always wanted to try the Starbuck’s pumpkin scones, but like you said I’m sure they aren’t as good as these!!


  4. Chris on February 19, 2010 at 10:09 am

    Aren’t these awesome?


  5. Married to an Aussie in OK on February 19, 2010 at 11:05 am

    I have pumpkin in my freezer that may just have to be used for this…


  6. Mary Poppins in Heels on February 19, 2010 at 11:18 am

    I’m surprised by how easy-ish these are to make! I’ve always wanted to make scones, but, for whatever reason, I thought they would be difficult to make taste good.


  7. Xiaolu @ 6 Bittersweets on February 19, 2010 at 11:22 am

    These look so yummy! I wish I had one right now with my coffee.


  8. Eliana on February 19, 2010 at 11:35 am

    If you are going to keep whipping up beauties like these keep ’em comin! These look amazing!


  9. shelly (cookies and cups) on February 19, 2010 at 12:03 pm

    These look amazing! I am going to do these for sure 🙂


  10. Bibiana Bailey on February 19, 2010 at 12:48 pm

    All I can say is YUMMY.


  11. bridget {bake at 350} on February 19, 2010 at 1:36 pm

    Oh, there is pumpkin in my pantry right now! i was thinking about cookies, but no…these scones are a MUST! Yum-o!!! 🙂


  12. Alison on February 19, 2010 at 2:18 pm



  13. Alyce on February 19, 2010 at 3:18 pm

    Let then sit for on hour before serving??? Not in my house!


  14. nicole on February 19, 2010 at 7:43 pm

    I just made scones yesterday for the first time! I made strawberry chocolate chip, but mine aren’t even as close to as beautiful as yours! I need to try these next, I love pumpkin anything!


  15. jennifer on February 19, 2010 at 10:26 pm

    i am going to make this right now! i’ve been waiting since your facebook teaser status last night!


  16. Julie on February 19, 2010 at 11:47 pm

    They look super! Crazy question, but have you ever tried making scones without butter? Maybe butter flavored shortening instead? Just wondering.


    • SharaLee on October 6th, 2011 at 8:08 pm

      I tried this recipe today and found that the batter is too dry to stay together to roll and cut into the correct pieces. I ended up having to add additional pumpkin and egg white so everything stays together and just moulded them each by hand rather than cutting them. I’m not sure how they’ll taste. Has anyone else had this problem?


      • Melissa on November 7th, 2011 at 9:39 am

        I made them yesterday and did not have this problem. They were delicious!


      • Kim on September 30th, 2013 at 8:54 am

        I suspect too much flour? I always measure my flour


      • Tammy on October 9th, 2016 at 8:01 am

        I actually had the opposite problem…My dough was so sticky I couldn’t make it into the round to cut. I ended up adding more flour and then just scooped it onto the baking sheet. Still taste great but not very pretty 🙁


  17. Brandi on February 20, 2010 at 12:26 am

    Ooh, if we can make requests, I love cherry turnovers, the type with a flaky outside and drizzled with glaze. Yum!


  18. Rebecca on February 20, 2010 at 8:58 am

    I’ve never actually made scones, but these look delicious!


  19. Samantha on February 20, 2010 at 5:38 pm

    these scones look amazing! I am actually from Pittsburgh too! do you sell any of your baked goods locally?


  20. Lisa @ The Cooking Bride on February 20, 2010 at 6:34 pm

    Krispy Kreme has these amazing Pumpkin Spice doughnuts! They only sell them during certain times of the year. I wish they sold them year-round! I’ll have to make these to get my fix.


  21. TeenieCakes on February 21, 2010 at 10:36 am

    Yum! These pumpkin scones look and sound amazing. I’m saving it to my recipe box and will for sure give it a try!


  22. Holly on February 21, 2010 at 11:55 am

    it is not easy to find canned pumpkin in Feb, but well worth it. These were awesome. The starbucks ones are a weakness of mine, not any more! thank you.


  23. Tammy on February 21, 2010 at 5:08 pm

    I just made these and they were so easy! I’m brewing a pot of coffee to go with them – gonna share them with my neighbor. I’ve already tried one and they are delish!! Thanks!


  24. Jen @ My Kitchen Addiction on February 22, 2010 at 12:58 pm

    Ooh… I’ve been on a scones kick lately, too. And, I love pumpkin, so these are going on my must-bake list right away!


  25. Megan on February 23, 2010 at 3:59 pm

    YUM-these look delicious! I made a batch of these the other day and used eggnog in the place of milk to make the glaze-it turned out wonderful 🙂


  26. Meredith on February 25, 2010 at 1:43 pm

    I just made these and oh man, these totally made my day. I made them for a friend coming by for coffee tomorrow morning. She’s going to love them. I skipped the spice glaze, just did the powdered sugar one, and instead of half and half (which I didn’t have) I used vanilla coffee creamer.


  27. Jane on March 20, 2010 at 9:04 am

    Hi Michelle, I made these scones and they are wonderful! I created a blog and am becoming a blog addict. Thanks for sharing. Looks like people like the cookie recipe that I sent you. I had to make them my first recipe, because we love them, but I mentioned your blog. Come visit. ~Jane~


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  31. Vicki in GA on October 7, 2010 at 12:39 am

    I found your wonderful food website on Tasty Kitchen.
    I love it.

    Okay, after I make the Russian cake and the Fig Cheesecake, I’ll make these!
    I’ll dig out my big jeans and buy another pair of running shoes!
    Baked goods are love!


    • Michelle on October 8th, 2010 at 10:09 am

      Hi Vicki, welcome! Always great to hear how readers found their way here, thanks for sharing! Enjoy the goodies! 🙂


  32. Allix on October 7, 2010 at 2:21 am

    I LOVE the Starbucks pumpkin scones, but these are way better! I used a heart-shaped cookie cutter to cut out mini scones and made a couple regular sized ones too. The mini ones are dangerous to have around! Thanks for the great recipe 🙂


    • Michelle on October 8th, 2010 at 10:10 am

      Oh I love the idea of using a heart-shaped cookie cutter to cut these! Great idea!


  33. Amanda@Choc-Chip-Cookie-Recipe.com on October 13, 2010 at 12:14 am

    It was today or never on some left over pumpkin I had in the fridge so I broke down and made these for the kids after school snack. Can you say “seconds please?” I think I caught the four year old on the verge of licking her plate. But, in the spirit of my recipe altering fetish……I added mini chocolate chips to them. But that is it. And, yah. They were GOOD! I can see the spicy icing being good on many other things. Thanks for a great recipe.



    • Michelle on October 18th, 2010 at 10:15 pm

      Yay for awesome after-school snacks! I’m so happy to hear your kids enjoyed these! Thanks for the tip on the chocolate chips, sounds like an awesome addition!


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  36. Michelle on October 18, 2010 at 10:34 am

    I think I’m in love! <3


  37. Ms.Z. on October 21, 2010 at 3:28 am

    I just made these the other day and they are AWESOME!!! Thank you so much for the recipe.
    Since my family is not a big fan of sugar glaze, I left out the first one and only used the one with spices. It was delectable. http://madeincropal.blogspot.com/2010/10/finally-scones.html


    • Michelle on October 28th, 2010 at 8:25 pm

      Yay! So glad you and your clan loved these!


  38. Alisa on October 26, 2010 at 12:30 pm

    I featured these scones on my blog today!! They are sooo tasty. thanks for sharing!



    • Michelle on October 28th, 2010 at 8:26 pm

      Glad you enjoyed them enough to blog about them, Alisa!


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  40. Becki Sue on October 28, 2010 at 10:33 pm

    Oh my!! I am a huge fan of Starbucks’ pumpkin scones, but this recipe has S-bux beat! Absolutely delicious. I will be making this recipe every Fall for sure. Thank you for sharing. I’ve never made scones before, but it was so easy.


    • Michelle on October 30th, 2010 at 8:18 pm

      Woo for beating Starbucks! Glad you loved these!


  41. Barb on October 30, 2010 at 11:28 am

    Scrumptious! Love the spice glaze – why have I never thought of adding spices to glaze before? Hmmm….what ELSE would this enhance?


  42. Helen on November 3, 2010 at 1:26 am

    Wonderful recipe again! I made these the other day and OMG..Delicious! I shall be totally making these again soon. Hhmm, I wonder if they’ll freeze well? Any ideas?


    • Michelle on November 8th, 2010 at 9:29 pm

      Hi Helen, Yes, scones freeze extremely well. Just rewarm them in a 350 degree oven and then drizzle! You could also freeze them prior to baking and just add a minute or two to the baking time.


  43. nancy on November 7, 2010 at 9:03 am

    Just popped these babies out of the oven and they are GOOD! The texture is fantastic….tender with a wonderful crust. I added more spice to the spiced glaze, just my personal preference. I’d definitely make these again!


    • Michelle on November 8th, 2010 at 9:29 pm

      Woo! So glad you enjoyed these, they are fab!


  44. Darcy on November 9, 2010 at 11:32 am

    I just made these to mail to my husband in Iraq. The recipe was very easy to double, and as far as scones go, the dough was a dream to work with! Instead of twelve, I cut small scones and ended up with 36 small but good size scones (due to the great rise on this dough). Plenty to share with his soldiers. I also mixed up the sugar and spices for the spiced glaze and taped a card with directions to the outside. Add milk, spoon over the scone, and a soldier gets a nice pumpkin scone with his/her coffee. Wonderful easy treat to mail to the soldiers who are away from home this holiday season! Thank you. 🙂


    • Michelle on November 10th, 2010 at 2:47 pm

      Darcy, What a wonderful idea! I’m so thrilled to know that these are giving some soldiers an extra-special breakfast treat. My best to your husband and those with him.


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  48. Allyson on December 7, 2010 at 5:10 pm

    These were amazing! I used to be addicted to Starbucks pumpkin scones but could stop eating them after one because they were so dry. These were not dry and there is no limit to how many i can eat, which might be a problem! 🙂 thanks for posting the recipe. Also i have a dear friend who is stuck on bedrest that loves pumpkin and i’m going to make them for her and if she loves them as much as i do i plan to freeze some for her. How long do you think they will last in the freezer? have you ever froze yours and then made them later? Thanks much!


    • Michelle on December 10th, 2010 at 1:58 pm

      Hi Allyson, I haven’t frozen mine, but I would say about a month or two if you wrapped and stored them well.


  49. Kathy on February 13, 2011 at 9:39 pm

    These are wonderful! And I used buttermilk instead of cream and put cinnamon sugar on top before I baked them–then I just used the spiced glaze–they are now part of my “go to” recipes!


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  51. Ilene on February 18, 2011 at 5:34 pm

    Can you use pumpkin pie spice instead of the cinnamon, nutmeg, Ginger and cloves?


    • Michelle on February 22nd, 2011 at 8:04 pm



      • Ginny on November 13th, 2015 at 2:15 pm

        How much would you use? Thank you!!


  52. Regina M. on March 18, 2011 at 9:07 pm

    Just made these and they are great. A little bit too much clove for me so I will adjust next time. I made a pot of pumpkin soup to use up the rest of the pumpkin. Thanks so much!


  53. Audrey on July 4, 2011 at 1:41 pm

    I was wondering if I could subsititute equal parts butter for pumpkin puree. I don’t keep a lot of butter in the house, and I love the idea of using pumpkin puree in a pumpkin scone. Do you think that might work?


    • Michelle on July 6th, 2011 at 12:59 pm

      Hi Audrey, The butter in the recipe is what contributes to its flaky texture; without it they may end up being rather mushy.


  54. Pingback: pumpkin scones with spiced glaze | one apron

  55. Caroline on July 24, 2011 at 3:54 pm

    I made these and added finely chopped crystallized ginger. They are delicious! I am a ginger lover and love the extra ginger kick.


  56. Amanda on August 26, 2011 at 12:53 pm

    I absolutely love your site! I am so glad I came across it. I am planning on making these scones during the impending hurricane this weekend, but I was wondering if whole milk could be used in place of the half and half? I get nervous about swapping out ingredients in new recipes. Keep up all the fabulous work!! 🙂


    • Michelle on August 26th, 2011 at 2:19 pm

      Hi Amanda, If you don’t have access to actual half and half you could sub half whole milk, and half heavy cream. You could do all whole milk if you’re in a pinch though.


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  60. Kai on September 10, 2011 at 11:45 am

    Hi! How many ounces of canned pumpkin do you use? I have 29 oz cans of pumpkin at home and know smaller sized-cans are available. Can’t wait to bake these and thanks!


    • Michelle on September 12th, 2011 at 1:41 pm

      Hi Kai, The 1/2 cup of canned pumpkin called for in this recipe is the equivalent of 5 ounces.


  61. Amy Jo on September 11, 2011 at 1:37 am

    I made these last week with the first ripe pumpkin from my garden–they were exactly what I hoped they would be. However, I did double the spice in the scone and icing as I like ’em “spicy”. Thanks for the fantastic recipe.


  62. kylie on September 11, 2011 at 11:23 pm

    My house smells wonderful and my sweet tooth is satisfied because of these great scones. Even though they turned out awesome, I screwed up the recipe and forgot the egg. I thought an egg was an essential part of baking? Thanks Michelle, I love your blog, recipes and stories.



  63. Kara on September 17, 2011 at 1:52 pm

    I’ve love scones and anything pumpkin, so this was a must-try recipe for me! These were delicious. They are definitely moister and a different texture than a traditional scone, but that is fine with me. More like a really moist muffin or cake. Presentation was nice and they were quick and easy to make with ingredients I always have on hand. You’ll definitely want to use the icing; it lends extra moisture and flavor! I’ll definitely make these every fall.

    Note: I did not have any half and half and subbed 2% in milk.


  64. Kara on September 17, 2011 at 1:55 pm

    One more thing – brush the thinner, plain glaze on the scones and let dry completely. Once dry, drizzle the thicker, spicy glaze back and forth over the top. It adds nice contrast and makes them look like you purchased them from a bakery!


  65. shannon on September 19, 2011 at 3:33 pm

    my dough was a little more sticky then i was expecting but i just added some flour to work that out, not sure if that was normal for everyone that tried it.

    I doubled the recipe since i had a can of pumpkin and just froze the extra. These are super good. I also had a bit of extra pumpkin left in the can and added it to the spice glaze which gave it just that extra pumpkin taste which was great! I love pumpkin!


  66. Kate Koger on September 21, 2011 at 7:17 pm

    These sound amazing….but we font have half and half here in England. What could I use instead?? Love your sight…keep the pumpkin recipes coming. :):):):)


    • shannon on September 21st, 2011 at 8:20 pm

      I used milk and they turned out just fine, I think a few others did as well judging by the comments


      • Kate Koger on September 22nd, 2011 at 1:32 am

        Thanks a million Shannon, I look forward to having a go at these!


  67. Jennifer@Peanut Butter and Peppers on September 23, 2011 at 4:47 pm

    Me again. If I make these scones on Sunday evening,do you think they will taste as good on Monday morning? I want to take them to work.




    • Michelle on September 24th, 2011 at 12:00 am

      Honestly, they won’t taste AS good (scones are always best fresh), but they will still be delicious! Just store them in an airtight container.


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  70. Kelley on October 3, 2011 at 11:56 pm

    Thank you for the recipe! I made them this morning!


  71. Amanda on October 10, 2011 at 4:23 pm

    Really?? NO one had the same problem is had? The “dough” was so sticky it just was mush, I followed the recipie exactly. I measure flour without packing and that’s the only thing I can see as a possible mishap. Seriously no one else got mush?? It wasn’t even close to a scone dough.


    • Victoria on October 17th, 2011 at 9:03 pm

      Amanda, I had the exact same problem! The dough was so wet and sticky that I added in extra flour, but then they turned into flavorless lumps when I baked them! I consider myself a pretty stellar baker, and the dough had great flavor before I had to add extra flour … but this was kind of disappointing!


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  73. Valerie on October 12, 2011 at 7:26 pm

    Just took these babies outta the oven and they look and smell fantastic! No probs with the dough…followed the directions to the letter..except! I did not have any parchment paper and they did just fine on an ungreased cookie sheet. Thanks for an awesome recipe!


  74. Annaliese Lemmon on October 14, 2011 at 10:54 am

    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 Sweet Pea’s Kitchen to make them!


  75. Kai on October 16, 2011 at 11:34 am

    You must make these scones. They are sooo good and way better than Sbux! Moist and flavorful. Thank you.


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  79. Kelly on October 21, 2011 at 6:23 am

    Made these scones three times now. My one addition is mini cinnamon chips (from KAF- Baker’s Catalogue)- WOW. Tried the two glaze method twice and loved. Then I tried with just the spice glaze. I didn’t like it as well, might have made it too thin. Just found your site recently, my new favorite recipe site.


  80. Brenda on October 22, 2011 at 6:48 pm

    I think dry/wetness depends on elevation, mine were very moist and i had to add a touch of flour when flattening out so not to stick on the counter/pan, i also instead of just cutting with knife used a pumpkin cookie cutter. it worked very well even balling and reshaping the dough. i didn’t do both glazes on them, just the spiced since i was wanting to do less sugar since they’re going to my son’s preschool as a snack. but i tried them and it was more than enough to give it a good flavor.


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  82. Sarah at Mr. Food on October 26, 2011 at 12:59 pm

    I absolutely love scones first-thing in the morning; add pumpkin spice & I’m SOLD. Keep the scones comin’! I included your Pumpkin Scones recipe in a recipe round-up on the Mr. Food Blog, thanks so much 🙂 http://www.mrfoodblog.com/easy-pumpkin-pie-muffins/


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  84. Melissa on November 3, 2011 at 5:06 pm

    Has anyone tried using buttermilk instead of the half and half?


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  92. patty on November 23, 2011 at 11:04 pm

    made the dough two days ago and baked them today, they turned out great!! now, if they weren’t so fattening, LOL


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  97. Francesca on December 16, 2011 at 3:17 pm

    I made these for brunch, and they were a big hit! They were just as good as Starbucks’s pumpkin scones, if not, better. The glaze looks so pretty, and adds a lot to the flavor.


  98. Ashley on January 14, 2012 at 11:25 am

    Just made these for breakfast for my husband and I. Can’t believe how easy they were to make. Thanks!


  99. alicia on January 22, 2012 at 7:40 am

    Made these yesterday mid-morning and were quickly gone! There has been a request to whip these up again for breakfast. Very good and SO easy! Also, our 19 yr old son who is employed by Starbucks gave them two thumbs up. :o)


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  103. Denelle on May 15, 2012 at 6:39 pm

    Wow! These were so good, so moist, not overly sweet. I replaced most of the powdered sugar with melted butterscotch chips, allspice, cinnamon, a little vanilla and a tsp of agave for the glaze. Fab! Thanks!


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  109. Carissa R. on September 11, 2012 at 11:45 am

    Cut into petite triangles, this recipe makes 24-26 darling little tea scones. I thought I’d be pressed for time and so brushed them with heavy cream and sprinkled them with demerara (coarse) sugar, stuck ’em in the freezer on the parchment-ed cookie sheet and baked them in the morning for about 16 minutes. I ended up drizzling them with the glaze because I wanted to try it (and I’m always happy gilding the lily) and either way, with or without, this is a lovely recipe that was extremely easy to work with. Thanks so much for sharing it!


  110. Jaimee @ Craft, Interrupted on September 14, 2012 at 11:15 am

    Delish!! I’m including a pic and a link in a Gimme Five for Friday round up of Cozy Fall Breakfast Treats at my blog today. Thanks for sharing this recipe!


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  112. laura on September 19, 2012 at 10:27 pm

    I don’t have the individual spices… Can you sub pumpkin pie spice? If so how much would you suggest?


    • Michelle on September 26th, 2012 at 10:33 am

      Hi Laura, Yes you can use pumpkin pie spice. I would recommend about 3/4 teaspoon.


  113. Pingback: Pumpkin Scones | Err on the side of Delicious

  114. Pingback: 14 Favorite Pumpkin Recipes | Biz Chicks

  115. Mrs.chiu on October 5, 2012 at 1:52 pm

    Great recipe! I did think it needed more cinnamon so i used 1 teaspoon Vietnamese cinnamon from Penzeys!


    • Mrs.chiu on October 6th, 2012 at 8:44 pm

      I think next time i will double all the spices…also my dough was a bit sticky, needed to add more flour. Like another reviewer mentioned above, I use the fluff and scoop method to measure flour so thats probably why the dough was a bit wet…maybe i should use 2 1/4 C. Flour next time. Will try to report back after I make these again.

      Great recipe!


  116. gunnerhepp on October 6, 2012 at 8:56 pm

    Made these today. They were absolutely delicious. I did make one change, I added pumpkin spice creamer instead of the half and half in the scone and the icing and it worked out great. They weren’t dry as scones can sometimes be. Thanks so much for the post!


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  118. morri on October 10, 2012 at 5:49 am

    I’ve been waiting almost a whole year to make these scones! Seriously: I found the recipe last year, but by then it was already past Halloween, and I was wrapped up in Christmas bakes. So I bookmarked it and counted the days 🙂

    My first impression about the dough was: “holy mother of scones, this is sticky!”. I saw that some people mentioned the same problem in the comments; I suspect that the stickiness depends on the consistency of the pumpkin puree. Mine was homemade – no water added, but pretty moist and watery nevertheless. I had to use a generous amount of flour to roll out the dough, and then it stuck to the board like nobody’s business when I cut it. Eventually, when I managed to transfer all the pieces to the baking pan – and they were doing the equivalent of kicking, screaming and digging in their heels – the scones baked beautifully. I only made the spiced glaze, because I though two layers might be too much. And I was surprised to see your comment about the excess of milk, because 2 tablespoons was a laughable amount – I ended up with a bowl of shapeless sugar lumps. I had to add at least 4 tbsp for the glaze to become spreadable. I think one layer of icing was plenty – and the scones in the picture don’t look like they have it on much thicker than mine. All in all, the scones were completely delicious – my Mum even texted me to say how tasty they were. I bring her some of my bakes every week, and she only texted me back a couple of times, so the scones must have been exceptional 🙂


    • Yolie D on November 16th, 2012 at 12:57 pm

      I too find the dough sticky, we have decided these are best dropped by the spoonfulls onto the sheet, a sort of drop biscuit if you will. I can imagine for company rolling would be preferable! Thank you for sharing your experience!


  119. Pingback: Of Autumn, Pumpkin, and Starbucks Pumpkin Scones | The Blog of Days

  120. Sonya on October 14, 2012 at 6:39 pm

    Just made these (pics on FB!) & they turned out amazing…now I just need to pry myself away from them..lol! Merci ma belle!


  121. Heather on October 20, 2012 at 4:43 pm

    I had some gals over this morning for “tea & treats”, and I was looking for something new in the pumpkin world. Made these and they turned out perfect! The response was “these are WAY better than Sbucks!” I just discovered your site and will come back for more. Thanks!


  122. Bharati Naik on October 31, 2012 at 8:12 am

    It’s delicious… I will make this soon… thanks for sharing


  123. Pingback: Pumpkin Spice Glazed Scones | a rented kitchen

  124. Yolie D on November 16, 2012 at 12:54 pm

    What an amazing recipe! My family has been enjoying these now for the last three autumn seasons, as we traditionally roast pumpkins for the holidays. Dare I say that I look forward to these more then the pie!? A new family tradition, thank you BEB!


  125. Pingback: Fall Dessert Round-Up | I Need to Bake

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  129. Susan (Oliepants) on January 3, 2013 at 5:19 pm

    I made this for guests and “well-received” is an understatement. I love this scone for left over pumpkin from the holidays!



  130. Pingback: Pumpkin Scones with Spiced Glaze « Carrots Morgan

  131. laurasmess on January 21, 2013 at 6:02 pm

    Thanks so much for sharing your beautiful recipe! Just a little question: I can’t find canned pumpkin here in Australia, so I’m planning to substitute in fresh, pureed pumpkin. I’m wondering whether there are any other ingredients in the canned pumpkin that I’d need to add (or is it just 100% pureed pumpkin?). I’m excited to try this… I adore pumpkin scones! Thanks again! x


    • Michelle on January 22nd, 2013 at 10:05 am

      You can definitely use fresh, pureed pumpkin; canned pumpkin doesn’t contain any additional ingredients, it’s 100% pumpkin, so you should be good to go!


  132. Ian on January 22, 2013 at 4:39 pm

    Just found your website and I love it, already made 4-5 recipes in the last week, these scones are amazing! Thanks!


  133. lindsey on February 20, 2013 at 8:36 pm

    I’ve had these pinned for a while! Just made and froze them (raw) to bake when I have my baby. I’m due in four days!! But let’s be honest, I’ll probably bake one for breakfast tomorrow, can’t wait!


  134. Pingback: Yankee Bacon and Onion Scone Recipe | Leite's Culinaria

  135. lindsey on March 28, 2013 at 9:55 am

    I love these. Just made a double batch (second time I’ve made them). I freeze them uncooked and then bake them (frozen) at 400, they didn’t bake quite through at 425 before they browned along the edges and bottom. I highly recommend freezing them unbaked, SO easy and they are SO delicious!


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  139. Pingback: about Starbucks Pumpkin Scones | food

  140. TJ {Sugar Blossoms} on September 2, 2013 at 10:39 am

    Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html


  141. karen on September 5, 2013 at 8:02 am

    Have made these several times and they always come out so sticky I can’t handle them but I make it work and they are divine. I saw one comment said she made 36 because of the rise on them so I assume she used self rising flour which i will try next time adding more until the dough is just workable. I have frozen several batches once baked and they freeze great. Also… I am soooo surprised by how many people use canned pumpkin and then say they can’t make pies or scones etc during the months when the stores no longer sell it. I have never used canned pumpkin in my life. I peel the pumpkin, steam it until soft, puree it and freeze it for later use. I am currently in Australia for a few months and they don’t have jack-o-lantern pumpkins like we do (in Canada) but they refer to all squash as pumpkins so i have had to adapt. I started using Butternut squash (or pumpkin) and I will never go back. It is less liquidy and makes pie richer & smoother and these scones have been flavourful and completely awesome! I’ll never buy a Starbuck’s scone again!!!


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  146. Cat on September 30, 2013 at 5:11 pm

    Just mad these today, and they are outstanding! I used buttermilk in place of the half and half plus 1/4 tsp soda to counteract the acid in the buttermilk, plus a handful of cinnamon chips. The result was light and high, moist and soft, quite unlike any scone I’ve had before. most scones tend toward the dry side, but not these little beauties. I didn’t experience the dough wetness of which some have complained. Whereas the dough was quite soft and slightly sticky, it wasn’t anything a dusting of flour on the counter couldn’t take care of. Phenomenal!


  147. Kim on October 2, 2013 at 8:46 am

    These are great ! I always weigh my flour. 2 cups is 9 ozs.
    The liquid (scrape the bowl clean) was the perfect amount!
    I did make a few minor tweaks- reduced cloves to 1/8 tsp.
    My only “minor” complaint is dough was tad too sweet. So, next time(probably tomorrow!) I will either decrease sugar and/or increase salt.


  148. Pingback: Hidden Art Friday | Everything to Someone

  149. Nikki on October 6, 2013 at 6:19 pm

    Fantastic recipe! Instead of rolling them out and cutting, I used a quick and easy method. I used a large ice cream scoop and individually portioned them, so I got a ton of little ones quickly. So good!


    • Nikki on October 6th, 2013 at 8:32 pm

      Oh, and a trick my mom taught me was instead of using all different spices, combine the amounts and use pumpkin pie spice. Works every time!


  150. Pingback: The particular comfort of scones | Molly Keran

  151. Marissa C on October 9, 2013 at 4:48 pm

    I just made these yesterday and I was shocked–they’re absolutely incredible. I cannot express how pleased I am with the outcome. The glazes didn’t taste too sickly-sweet- spicy and subtle and they really brought out the flavor. So amazing! I have bookmarked this recipe.


  152. leo on October 12, 2013 at 5:03 pm

    which means”half & half”. I’m not English 🙂


    • Michelle on October 13th, 2013 at 1:29 pm

      Hi Leo, It is a mixture of half whole milk and half heavy cream.


  153. Kristine S. on October 13, 2013 at 12:32 pm

    Made these delicious Pumpkin Scones for my family last night and they barely made it to the morning! Next time I will need to double (or triple) the recipe so we can enjoy for more than one day! Loved every bite!!! Thank you! -K


  154. amber on October 17, 2013 at 7:28 pm

    Can u make these with frsh pumpkin or does it chaane the tasre


    • Michelle on October 22nd, 2013 at 5:33 pm

      Hi Amber, You need to make sure it’s cooked down to an actual pumpkin puree, or there will be too much water content.


  155. Lula Surber on October 20, 2013 at 4:48 pm

    My husband made these this morning and they turned out great! I noticed your yield was 12 but when he cut them he got 2 batches of 8 so his yield was 16 (and the individual scones are a good size too). He said the recipe was easy and had no problems with dry dough at all. Thanks for such a tasty recipe!


  156. Pingback: Pumpkin Spiced Scones | Down The Food Pipe

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  159. Dolores on November 12, 2013 at 11:13 am

    Can I substitute the pumpkin for persimmon pulp? It has a similar consistency and color.


    • Michelle on November 12th, 2013 at 9:58 pm

      Hi Dolores, I have not done any baking with persimmons so I can’t guarantee the results, but if you try it, please come back and let us know how it worked out!


  160. aseby on November 14, 2013 at 4:37 pm

    I made these and they were GREAT! The consistency was great– not too dry or too cakey. (Starbucks’ pumpkin scones are definitely more dense.) Though the flavor is good, next time I might add some more pumpkin spices so the favor is a little stronger. Instead of frosting I just sprinkled the tops with coarse sugar, and that tasted great too. I also made my scones a little bit smaller than suggested, and cooked them for about 10-12 minutes.


  161. Brooke on November 16, 2013 at 3:06 pm

    these turn out GREAT!!! I have now made them twice, I never have a problem with the dough being too dry, mine is always too sticky! I have to add extra flour to mine so that I can get the cut dough off the counter and off my hands! Either way, delicious. Thanks for sharing this recipe!


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  163. Mark on December 15, 2013 at 10:23 pm

    I made these tonight and they are amazing. Thank you for this recipe!!


  164. Pingback: Pumpkin Scones | The Crazy Tailor

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  169. Lesley on February 21, 2014 at 2:55 pm

    These are my new favourite scones! My daughter looks forward to Starbucks’ pumpkin scones each fall, but now I can make them for her anytime. I cut the milk back to 1.5 Tbsp. in the glaze and it was nice and thick, with a very slow drip. Thanks BEB!


  170. Dompenica on October 7, 2014 at 10:55 am

    This was my first time making scones and they came out beautifully! And they taste great too! Thanks for the great recipe!


  171. Domenica on October 7, 2014 at 10:57 am

    Oops spelled my name wrong lol!


  172. Heidelind on October 19, 2014 at 1:41 pm

    I made these for breakfast this morning, OMG! These are incredible! I made a double batch cause I figured it would be nice to make some tomorrow morning to bring to the office. Not sure if those are going to make it out of the house…


  173. Mimi on November 4, 2014 at 10:45 pm

    Just made these and they are delish! The dough was a little too sticky and I had a hard time cutting them into even triangles but I’ll be making them again. Yum


  174. debbie rodriguez on November 17, 2014 at 10:07 pm

    could one use pumpkin pie spice instead of all the spices? i don’t have them all and i think it would be best to just buy one spice instead of all of them. thanks.


  175. Theresa on February 7, 2015 at 11:30 am

    This is the best pumpkin scone recipe I have ever found. Everyone who tries one loves them. My kids don’t like glaze because it’s too sticky so I have been adding a half cup of white chocolate chips instead. So yummy!


  176. Pingback: Maple-Glazed Pecan Cider Pumpkin Scones | Law and Lentils

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  179. Marisa Franca @ All Our Way on October 20, 2015 at 7:45 am

    I think I may be a little backward. I have never made scones nor have I ever eaten one. This just may have to change. I am a regular a Starbucks but it’s usually for a grande dark roast with 2 raw sugar packets and a touch of cream. That jumpstarts my day. Now adding a homemade scone to the ritual might just be the ideal. Thank you for the inspiration. Can’t wait to get home and make them. Buona giornata!


  180. Erica on October 20, 2015 at 12:18 pm

    Hello! I am hoping to try these soon — thanks for bringing them back to the front. I really enjoy your blog and honestly it is the only one I read regularly because I have found your recipes to be foolproof.

    I have an unrelated question — I have two kids, 3.5 years and 7 months, and we try to steer clear of processed foods. My little one is teething and I keep seeing these “teething biscuits” at the grocery store, but am reluctant because of the ingredients. Knowing you have a little one who has been teething, have you thought about trying to recreate these at home? I realize it would not be applicable to many who read your blog, but thought I would ask. I may do some research and try to figure it out this weekend.

    Last thing — on your “Ask Me Anything” post someone asked you about The Complete America’s Test Kitchen TV Show Cookbook (I think that is the one she referenced) and I have to tell you it is awesome. My husband surprised me with it a few months ago for no real reason and he keeps joking it has turned out to be a gift to himself since we eat so well. No shortage of new recipes to try and of course they are all winners. I love ATK. He also got me a subscription to Cook’s Country for my birthday last year and we love it. Such diverse recipes.


    • Michelle on October 22nd, 2015 at 8:03 pm

      Hi Erica, I tried the teething biscuits, but Joseph wasn’t all that crazy about them. I hadn’t thought about trying to recreate them, but maybe I’ll do some playing around! Great to hear about the ATK cookbook!


  181. birthday cupcake on October 20, 2015 at 4:44 pm

    Pumpkin, Spiced Glaze and sugar that a nice idea for a sweet recipe, I liked all photos


  182. Ruby on October 20, 2015 at 9:26 pm

    Have you tried using whole wheat it other types of whole grain flours?


    • Michelle on October 22nd, 2015 at 8:02 pm

      Hi Ruby, I have not tried using whole grain flours for these scones.


  183. SBakes on October 20, 2015 at 11:09 pm

    These are delicious but they quickly lose their scone texture after the first day. When stored, they become so moist, they are more like a muffin or cake than a scone. I liked them best right after I made them. Either way, yummy!!!


  184. Marie on October 21, 2015 at 1:39 pm

    I just made the scones, just one problem, I have one large scone, when I mixed the wet into the dry ingredients it became so damp that I could not cut into it, I did try to form the indiuval scones but it just stuck to my hands.
    what did I do wrong, and has anyone else had this happen to them.


    • Michelle on October 22nd, 2015 at 8:05 pm

      Hi Marie, Hmm did you measure correctly? When first mixed, the dough is actually very much on the dry side, not damp.


  185. Melissa on October 21, 2015 at 2:21 pm

    I made these yesterday but instead of making the glaze I through in some chocolate chips. They turned out so yummy!!!


  186. Pingback: Elegant Cakes – The Weekend Dish: 10/24/2015

  187. Bridget on October 24, 2015 at 11:18 am

    I made these for breakfast this morning, and they were amazing. Also, surprisingly simple and fast. However, I DID end up adding like another half cup or so of flour at the end because it came out as a blobby sticky mess and there was no way the dough would hold together otherwise. I was worried that the dough would end up overworked, but it was more forgiving than I thought, and they looked and tasted like scones when I pulled them out of the oven.


    • Bridget on October 24th, 2015 at 11:21 am

      Hm. Looking at comments above, perhaps I measured my flour wrong to start with? I didn’t think so, but I guess I could have.
      In any case, I guess the good news is that if you do this, it’s easy to correct at the end and they’ll still come out right.


  188. Kat on October 26, 2015 at 8:56 pm

    These look delicious and perfect for fall, I’m excited to make them! (I’m a big fan of your cinnamon sugar scones!) Quick question, if I have pumpkin pie spice, cinnamon, and ground ginger (no ground nutmeg or cloves) do you have any recommendations on the ratios I should use in the scones? Thank you so much!


    • Michelle on October 26th, 2015 at 10:40 pm

      Hi Kat, You can substitute 1 teaspoon of pumpkin pie spice for all of the spices in the recipe. Enjoy!


      • Kat on October 27th, 2015 at 2:34 pm

        Wonderful, thank you!


  189. Sarah M on November 3, 2015 at 9:40 am

    I just made a gluten free version of these and I am over-the-moon happy with how they turned out!!! gluten free baking can be challenging, so I am thrilled to add this to my success column! In case anyone one else is working around gluten dietary restrictions, here is what I did/used.
    Substituted Pamela’s gluten free pancake and baking mix (contains almond flour)
    Dough did not come together as a firm ball, so I made drop scones instead. Baked as directed and they were done at about 12 min.


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  191. dee on November 10, 2015 at 8:26 am

    Hi Michelle, can I use oil instead of butter?


    • Michelle on November 15th, 2015 at 9:35 pm

      Hi Dee, No, I do not recommend using oil in place of butter.


  192. Cynthia on November 12, 2015 at 7:42 pm

    These are amazing! I have made them 3 times this week. First time I was thinking that I read to put a half a can of pumpkin in. Had to add more flour but they were great. Second time did the same. Third time I mixed it in the food processor. It mixes it more and I used a half a cup of pumpkin. Turn out just as good.


  193. Anna on November 27, 2015 at 1:56 pm

    This is, to date, my favorite pumpkin scone recipe! These are so delicious: not too cakey or too dry, with just the right amount of pumpkin flavor. I’m usually too impatient to make the glaze, but I love sprinkling some coarse sugar on the scones before baking.
    The new pictures look great!


  194. Pingback: Pumpkin Scones with Spiced Glaze AND Dark Chocolate Salted Caramel Oreo Pie | Definitely Not Gluten Free

  195. Doug on December 21, 2015 at 6:23 pm

    These totally remind me of the Starbucks version! Well done on the clone!


  196. Barbara on March 8, 2016 at 7:15 pm

    I made these pumpkin scones today they were absolutely wonderful!


    • Lady P on April 28th, 2016 at 1:05 am

      Made these as gluten free scones and this is a delish recipe!


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  200. Mel on September 27, 2016 at 2:31 am

    I just made these with my gluten free flour blend instead of regular flour and they are fantastic ❤ thank you


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