Pumpkin scones are drizzled with a spiced glaze. These scones taste just like Starbucks pumpkin scones and pair well with your coffee!​​​​​​

pumpkin scones with a glaze on burlap; glittery pumpkin decorations next to scones

Pumpkin spice everything, please. Yes, I’m one of those girls. It’s fall and I want fall flavors, which is precisely why I made these pumpkin scones. They are just what I need for breakfast on a crisp fall morning. They are topped with the most perfect spiced glaze.

Why this recipe works: Scones require no mixer! Mix the dry ingredients in one bowl and the wet ingredients in another and then combine the two. Easy, peasy.

two photo collage of pumpkin scone ingredients labeled with text
photo collage demonstrating recipe steps to make pumpkin scones

How to make pumpkin scones

  1. Make the scone dough: Whisk together dry ingredients in a large mixing bowl. Use a pastry cutter to cut butter into dry ingredients. In a separate bowl, whisk together wet ingredients. Pour wet ingredients into dry ingredients and use a wooden spoon or rubber spatula to mix ingredients until combined.
  2. Shape the scones: Transfer dough to a floured surface and roll into a 8-inch round disc. Use a sharp knife to cut dough into 8 triangles.
  3. Bake the scones: Place scones on a parchment lined baking sheet. Bake at 400 F for 10 to 12 minutes or until the edges start to turn golden brown. Transfer scones to a wire rack to cool for 5 minutes.
  4. Prepare the glaze: Whisk the dry ingredients together, then pour in the milk. Whisk until smooth. Drizzle icing over the scones while still warm.
eight pumpkin scones with drizzle on parchment paper on baking sheet

Helpful tips for making scones

When making scones, it’s important that you keep the dough cold, especially the butter, so the butter doesn’t melt before the scones are baked. This will help the scones rise in the oven and prevent them from becoming too tough.

Avoid over-mixing the dough. It’s okay if there are a few lumps in the dough. It will come together when forming the dough into a disc! You want the oven really hot and the scones to be cold when they go in the oven. So preheat the oven before making the dough.

Frequently Asked Questions

How to store scones:

Scones are best when eaten the day they are baked. However, they may be stored in an airtight container in a dry, cool place for 2 or 3 days.

Can you freeze scones?

Yes, cut the scone dough in triangles and place them on the parchment lined baking sheet. Freeze the scones for 1 hour so they are firm. Individually wrap the scones in plastic wrap and store in an airtight container or freezer bag for up to 1 month.

How to bake frozen scones:

Remove scones from the freezer and unwrap them. Place scones on a parchment lined baking sheet and preheat the oven. Once it’s hot the scones will be slightly defrosted, but still cold. Bake for 15-18 minutes.

pumpkin scone broken in half to show inside; more scones with drizzle on burlap

Looking to improve your scone game? I suggest checking out my chocolate chip scones. There are plenty of tips and a recipe video to help you achieve perfect scones! If you are looking for more scone recipes, check out my cranberry orange scones and these lemon raspberry scones.

Of course, with it being fall and all, there are plenty of pumpkin recipes you can add to your breakfast menu. My personal favorites are fluffy pumpkin pancakes and baked pumpkin donuts. And for dessert, make homemade pumpkin pie!

pumpkin scones drizzled with spiced glaze stacked on top of each other on burlap

​​​​​​​Pumpkin scones are seriously one of my favorite fall breakfast foods! They taste just like the Starbucks pumpkin scones and are irresistible when topped with a spiced glaze. Pair it with chai tea or a PSL and you’re in for a treat! Tag @ifyougiveablondeakitchen on social media so I can see your pumpkin scones!

pumpkin scones with spiced glaze drizzle stacked on on burlap

Pumpkin Scones

Pumpkin scones are drizzled with a spiced glaze. These scones taste just like Starbucks pumpkin scones and pair well with your coffee!​​​​​​
5 (2 ratings)

Ingredients

Pumpkin Scones

  • 2 cups (250 g) all-purpose flour
  • cup (66 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g or 1 stick) unsalted butter, cold and cut into cubes
  • ½ cup (120 g) pumpkin puree
  • 3 tablespoons whole milk°, cold (2% milk or heavy cream works too)
  • 1 large egg, cold
  • 2 teaspoons pure vanilla extract

Spiced Icing

  • 1 cup (120 g) confectioners’ sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons whole milk

Instructions 

  • Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Work in the butter just until the mixture is a crumbly sand texture. It's okay for some larger chunks of butter to remain unincorporated. Set aside.
  • In another bowl, whisk together pumpkin purée, milk, egg and vanilla until well combined.
  • Pour pumpkin mixture over the flour mixture. Stir using a rubber spatula until a soft dough forms.
  • Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Pat/roll the dough into circle 8 inches in diameter and a scant 3/4 inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the dough, and sprinkle more flour underneath. Cut the dough into 8 equal sized triangles using a pizza cutter or a sharp knife.
  • Place scones onto prepared baking sheet. Place into oven and bake for 13 to 15 minutes or until the edges are turning light brown. Transfer to a wire rack to cool for 5 to 10 minutes. Prepare the glaze.
  • To make the spiced icing, combine confectioners’ sugar and spices. Whisk until combined. Add milk and whisk until smooth. If the glaze is too thick, add more milk as needed. Use a spoon or icing bag to drizzle glaze over the scones. Allow glaze to set before serving.

Notes

Pro tip: Flour your knife each time you make a cut to prevent the dough from sticking to your knife.
Storing scones: Scones are best when eaten the day they are baked. They may be kept in an airtight container for 2 or 3 days.
Freezing scones: After cutting the scone dough into triangles, place them on a parchment lined baking sheet and freeze for 1 hour. Then wrap the scones individually and place in an airtight container or freezer bag. Freeze for up to 1 month.
Baking frozen scones: Unwrap the scones and place them on a parchment lined baking sheet. Preheat the oven to 400 F. By the time the oven is warm, the scones should be slightly defrosted, but still cold. Bake for 15-18 minutes.
Mini scones: Shape the dough into an 8-inch square. Cut the square in half horizontally and vertically to form 4 smaller squares. Cut each smaller square diagonally across twice (like an X). You should have 16 mini scones. Bake for 8 minutes.
Serving: 1scone, Calories: 334kcal, Carbohydrates: 51g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 52mg, Sodium: 160mg, Potassium: 148mg, Fiber: 2g, Sugar: 25g, Vitamin A: 2776IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 2mg

Recipe adapted from Damn Delicious.

Share This: