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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206 Responses to “Pumpkin Scones with Spiced Glaze”

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

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


  2. 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!


  3. 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.


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  5. 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.


  6. 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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  10. 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.


  11. 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.


  12. 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.



  13. 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.


  14. 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!


  15. 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!


  16. 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!


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

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


  21. 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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  23. 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!


  24. 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!


  25. 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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  29. 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.


  30. 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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  32. 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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  34. Melissa on November 3, 2011 at 5:06 pm

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


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  42. 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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  47. 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.


  48. 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!


  49. 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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