Pumpkin Scones with 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.
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.
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.
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!
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
For the Scones:
- 2 cups (250 g) all-purpose flour
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ½ teaspoon (0.5 teaspoon) ground nutmeg
- ¼ teaspoon (0.25 teaspoon) ground cloves
- ¼ teaspoon (0.25 teaspoon) ground ginger
- 6 tablespoons cold butter, cut into small cubes
- ½ cup (122.5 g) canned pumpkin
- 3 tablespoons half-and-half, can substitute heavy cream
- 1 large egg
For the Powdered Sugar Glaze:
- 1 cup (120 g) + 1 tablespoon powdered sugar
- 2 tablespoons milk
For the Spiced Glaze:
- 1 cup (120 g) + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- ⅛ teaspoon (0.13 teaspoon) ground nutmeg
- Pinch ground ginger
- Pinch ground cloves
- Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on February 19, 2010.
These are so good. Although, I need a little help with icing for the next time. Any tips are appreciated.
Love this recipe! I have made it five years in a row. It’s one of my touchstones for Autumn. Thanks for sharing such a wonderful recipe! My wife and neighbors look forward to eating this beautiful scone each year.
Absolutely perfect. I used sanding sugar instead of glaze.
I made these and my husband is crazy for them. Thanks!
Found this recipe during lockdown and have made them at least 15 times now. A really big hit with company. A real keeper recipe, so happy I found it! Thank you so much.
This is my go to pumpkin scone recipe – the absolute best! I usually triple the recipe, using the whole can of pumpkin- makes enough to eat, freeze, & share❣️
Wonderfully tasty. I also live in a higher altitude but I did not adjust and they came out perfectly lovely. I love making these and I appreciate your sharing. Thank you
How much is half a can? What size can? 😁 thanks!!
I’m just making these now but I think you’re referring to the pumpkin? It’s 1/2 a cup not a can. I doubled checked as well!
These scones are honestly the best! I make them every fall and my friends all place ‘orders’ for these as soon as the weather cools down. Honestly the best pumpkin scones I’ve ever had!
These are our favorite pumpkin scones-hands down. I probably make them six times last fall. They make great gifts as well. I follow the recipe as written and they turn out better than Starbucks!
These scones are delicious! I made them gluten free with Bob’s Red Mill 1:1 flour in direct substitution. I also used thawed (from frozen) pumpkin puree from my garden. Gluten free is usually a challenge, but these were perfect!
I made these using coconut oil in place of butter and stevia in place of sugar for people with diabetes and allergies to dairy. I also replaced the milk in the icing with Almond milk. I had nothing but raving reviews on making the scones this way. I even used stevia in the icing/glaze. The people with diabetes and dairy allergies loved the scones made using these subsitutes.
LOVED these Pumpkin Scones! BUT, I can not master the beautiful drizzle on the top😩. I can add the light glaze, but please give me hints on Drizzling!! I don’t really want to waste plastic baggies, with snips off a corner, and I can’t seem to use the spoon technique~it either comes out in wide lines or my unsteady hand misses spots! Please help~thanks!!!
Try using a fork
I made these scones, with some adjustments, and they are delicious. I live at a higher altitude, so I reduced the sugar by @2 Tablespoons, upped the cream by 1 Tablespoon. I also used half brown sugar for a little more moisture. These are so quick and easy to make and toast up wonderfully well for a couple of days after baking. I did not ice them at all as I prefer things to be less sweet, but found them to be perfectly sweet as they were. Thank you for such a yummy recipe, Michelle!
I made your recipe tonight 11/6/18 they came out amazing!i ended up making them mini size.,,,great recipe.
I made these but didn’t have half and half cream. They are moist and super yummy! Very easy to follow recipe and will definitely be a crowd pleaser at Thanksgiving!! Posted pictures on my facebook page!!
Do I need to use both glazes or can I use just one?
Hi Jamie, You can just use one if you’d like!
These taste amazing! I made them with my five- and nine-year-old sons and they loved them too.
These are fabulous! But I only used the spiced drizzle.
How many calories per scone?
Can I just use the spiced glaze? Instead of both glazes?
I’ve made pumpkin scones before and they’re great. I don’t understand why there’s two glazes, though. I just make one spiced glaze. I wish they were done as quickly as the video – I want one now!
What on earth is half-and -half?
Hi Carol, It’s a very common dairy product in the U.S. sold in pretty much every grocery store – it’s essentially 50% whole milk and 50% heavy cream.
These Pumpkin Scone are the best! I made scones for the first time and used this recipe for breakfast this weekend. They are fluffy and soft. So Delicious! I only used the spiced glaze and it still tasted YUMMY! I am so excited to make so more!
These were great! Spicy, crumbly and actually way better then the Starbucks ones. I did find I needed a little extra flour in order for the dough to come together. I also didn’t have all the spices on hand, so swapped in pumpkin pie spice for the total amount of all the spices in the recipe and they were still yummy.
I made these pumpkin scones yesterday! They are just delicious! Great recipe! The only thing I changed was the cream, I used buttermilk instead. I will !make them again soon!
Thank you for sharing this great recipe!
Just put them in the oven. I used fresh pumpkin not canned and found it to be very sticky and doughy. I added more flour so hopefully they turn out. Excited to try them.
Just dropping in to sing the praises of these scones!! I came across your recipe when you first posted it 7 years ago and I have made them too many times to count! They are amazing! Thank you!
These are AMAZING! They have an incredible flavor and they’re so tender! Definitely a keeper for me. I may have to make some again this week. They didn’t last long.
Hi. Would it be ok if I pre made the dough the night before and baked them in the morning? Thank you! I can’t wait to make them!
I honestly haven’t tried it so I’m not sure. Some recipes do okay like that, while others struggle to rise. If you try it, let me know how it goes!
What size can of pumpkin?
Nevermind, I see it is half a cup. No wonder mine came out soft. I will try again. Thank you. They do smell amazing!
Made this recipe and it is absolutely yummy! I ran out of butter (to my dismay) but replaced with coconut oil – came out just as soft on the inside and a slight crisp on the outside…. so so so good!
I’ve been making these scones for years and they’re always a hit! I recently found that dough freezes well and can be baked from frozen without a loss of flavor. Instead of baking at 375 for about 15 minutes, start with a cold oven, set the temperature to 350, and bake for a total of 30 minutes.
This is gorgeous MICHELLE! Can’t wait to try it =)
Once baked, can I freeze these?
Hi Jenna, Yes, they can definitely be frozen!
Wonderful! Made gluten free using my gf flour blend.
I just made these with my gluten free flour blend instead of regular flour and they are fantastic ❤ thank you
I made these pumpkin scones today they were absolutely wonderful!
Made these as gluten free scones and this is a delish recipe!
These totally remind me of the Starbucks version! Well done on the clone!
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!
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.
Hi Michelle, can I use oil instead of butter?
Hi Dee, No, I do not recommend using oil in place of butter.
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.
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!
Hi Kat, You can substitute 1 teaspoon of pumpkin pie spice for all of the spices in the recipe. Enjoy!
Wonderful, thank you!
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.
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.
I made these yesterday but instead of making the glaze I through in some chocolate chips. They turned out so yummy!!!
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.
Hi Marie, Hmm did you measure correctly? When first mixed, the dough is actually very much on the dry side, not damp.
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!!!
Have you tried using whole wheat it other types of whole grain flours?
Hi Ruby, I have not tried using whole grain flours for these scones.
Pumpkin, Spiced Glaze and sugar that a nice idea for a sweet recipe, I liked all photos
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.
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!
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!
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!
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.
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
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…
Oops spelled my name wrong lol!
This was my first time making scones and they came out beautifully! And they taste great too! Thanks for the great recipe!
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!
I made these tonight and they are amazing. Thank you for this recipe!!
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!
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.
Can I substitute the pumpkin for persimmon pulp? It has a similar consistency and color.
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!
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!
Can u make these with frsh pumpkin or does it chaane the tasre
Hi Amber, You need to make sure it’s cooked down to an actual pumpkin puree, or there will be too much water content.
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
which means”half & half”. I’m not English :)
Hi Leo, It is a mixture of half whole milk and half heavy cream.
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.
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!
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!
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.
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!
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!!!
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
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!
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!
Just found your website and I love it, already made 4-5 recipes in the last week, these scones are amazing! Thanks!
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
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!
I made this for guests and “well-received” is an understatement. I love this scone for left over pumpkin from the holidays!
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!
It’s delicious… I will make this soon… thanks for sharing
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!
Just made these (pics on FB!) & they turned out amazing…now I just need to pry myself away from them..lol! Merci ma belle!
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 :)
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!
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!
Great recipe! I did think it needed more cinnamon so i used 1 teaspoon Vietnamese cinnamon from Penzeys!
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.
I don’t have the individual spices… Can you sub pumpkin pie spice? If so how much would you suggest?
Hi Laura, Yes you can use pumpkin pie spice. I would recommend about 3/4 teaspoon.
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!
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!
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!
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)
Just made these for breakfast for my husband and I. Can’t believe how easy they were to make. Thanks!
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.
made the dough two days ago and baked them today, they turned out great!! now, if they weren’t so fattening, LOL
Has anyone tried using buttermilk instead of the half and half?
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/
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.
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.
You must make these scones. They are sooo good and way better than Sbux! Moist and flavorful. Thank you.
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!
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!
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.
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!
Thank you for the recipe! I made them this morning!
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.
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.
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. :):):):)
I used milk and they turned out just fine, I think a few others did as well judging by the comments
Thanks a million Shannon, I look forward to having a go at these!
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!
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!
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.
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.
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.
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!
Hi Kai, The 1/2 cup of canned pumpkin called for in this recipe is the equivalent of 5 ounces.
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!! :)
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.
I made these and added finely chopped crystallized ginger. They are delicious! I am a ginger lover and love the extra ginger kick.
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?
Hi Audrey, The butter in the recipe is what contributes to its flaky texture; without it they may end up being rather mushy.
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!
Can you use pumpkin pie spice instead of the cinnamon, nutmeg, Ginger and cloves?
How much would you use? Thank you!!
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!
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!
Hi Allyson, I haven’t frozen mine, but I would say about a month or two if you wrapped and stored them well.
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. :)
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.
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!
Woo! So glad you enjoyed these, they are fab!
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?
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.
Scrumptious! Love the spice glaze – why have I never thought of adding spices to glaze before? Hmmm….what ELSE would this enhance?
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.
Woo for beating Starbucks! Glad you loved these!
I featured these scones on my blog today!! They are sooo tasty. thanks for sharing!
Glad you enjoyed them enough to blog about them, Alisa!
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
Yay! So glad you and your clan loved these!
I think I’m in love! <3
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.
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!
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 :)
Oh I love the idea of using a heart-shaped cookie cutter to cut these! Great idea!
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!
Hi Vicki, welcome! Always great to hear how readers found their way here, thanks for sharing! Enjoy the goodies! :)
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~
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.
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 :)
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!
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!
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.
Yum! These pumpkin scones look and sound amazing. I’m saving it to my recipe box and will for sure give it a try!
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.
these scones look amazing! I am actually from Pittsburgh too! do you sell any of your baked goods locally?
I’ve never actually made scones, but these look delicious!
Ooh, if we can make requests, I love cherry turnovers, the type with a flaky outside and drizzled with glaze. Yum!
They look super! Crazy question, but have you ever tried making scones without butter? Maybe butter flavored shortening instead? Just wondering.
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?
I made them yesterday and did not have this problem. They were delicious!
I suspect too much flour? I always measure my flour
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 :(
i am going to make this right now! i’ve been waiting since your facebook teaser status last night!
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!
Let then sit for on hour before serving??? Not in my house!
Oh, there is pumpkin in my pantry right now! i was thinking about cookies, but no…these scones are a MUST! Yum-o!!! :)
All I can say is YUMMY.
These look amazing! I am going to do these for sure :)
If you are going to keep whipping up beauties like these keep ’em comin! These look amazing!
These look so yummy! I wish I had one right now with my coffee.
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.
I have pumpkin in my freezer that may just have to be used for this…
Aren’t these awesome?
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!!
I love pumpkin scones from Starbucks. :)
These look absolutely delicious! I have them bookmarked and hope to try them soon!
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.
Thanks for the review Annie, so happy to hear these were a huge hit!