Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze

I’ve been on quite the scone tear here lately, what with the maple-oatmeal scones and then the quiche lorraine scones, and now these! I had been meaning to post a fabulous pumpkin scone recipe since back in October (procrastination, anyone?), but time simply slipped away from me and then the holidays rolled around, and well, you all know how that goes. Thanks to a reader, Rocio, who left a comment on the Brown Eyed Baker Facebook page asking for a pumpkin scone recipe and kicked my butt into gear! Scones are so easy to whip up and bake that there really is no excuse for not making some as soon as the urge strikes. I absolutely adore this pumpkin scone recipe – it is the perfect combination of sweet and spicy and although I have never had the Starbucks original, I honestly can’t imagine them being better than this homemade version. Plus, anything with two levels of icing has to be good, as a matter of principal.

This dough appears a bit dry at first, but as you incorporate the wet ingredients it becomes stickier and more like typical scone dough. The only change I would make to this recipe would be to decrease the amount of milk in both glazes, as it was just a little too thin for my taste. While I usually always add milk just a little at a time for a glaze, I must have lost my mind for a moment and didn’t do it this time. It still tastes fantastic, I’d just like it a little thicker. This, of course, is a matter of personal preference!

Thanks again to Rocio for asking about these scones; I love getting requests from readers so feel free to email me anytime or leave a message on Facebook or Twitter!

Do you have a favorite coffee shop pastry or treat?

Pumpkin Scones

One year ago: Ham and Split Pea Soup
Two years ago: Almost Fudge Gateau

Pumpkin Scones with Spiced Glaze

Yield: 12 scones

Prep Time: 30 minutes

Cook Time: 14 to 16 minutes

Total Time: 45 minutes


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
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tabelspoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ 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. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

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 it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, 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. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, 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).

(Adapted from We [Heart] Food)

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205 Responses to “Pumpkin Scones with Spiced Glaze”

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  1. Pingback: The Organic Pumpkin Patch » Blog Archive » Pumpkin Scones with Mascarpone Pumpkin Icing

  2. Pingback: Pumpkin Recipe Roundup | Life in the Making(s)

  3. 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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  6. Pingback: Pumpkin Spice Scones

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  9. 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!


  10. 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!


  11. Pingback: Pumpkin Scones

  12. 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.


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

  14. Pingback: 14 Favorite Pumpkin Recipes | Biz Chicks

  15. 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!


  16. 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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  18. 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!


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

  20. 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!


  21. 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!


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

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


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

  24. 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!


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  26. Pingback: Pumpkin Scones

  27. Pingback: Pumpkin Spice Scones « recipe or not

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  29. 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!



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

  31. 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!


  32. 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!


  33. 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!


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

  35. 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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  39. Pingback: about Starbucks Pumpkin Scones | food

  40. 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


  41. 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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  46. 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!


  47. 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.


  48. Pingback: Hidden Art Friday | Everything to Someone

  49. 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!


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

  51. 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.


  52. 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.


  53. 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


  54. 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.


  55. 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!


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  59. 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!


  60. 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.


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

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


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  69. 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!


  70. 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!


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

    Oops spelled my name wrong lol!


  72. 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…


  73. 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


  74. 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.


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