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This delicious Pumpkin Scones recipe has a warm array of spices and it’s topped with two irresistible glazes. If you’ve been looking for a copycat version of Starbucks pumpkin scones, you’ve come to the right place!

Pumpkin scones with a spiced glaze on a cooking rack.

Have you ever had a scone that was dry, tasteless, and too crumbly to boot?

I have good news for you… this pumpkin scones recipe is NOTHING like that! We’re talking polar opposite.

Dry? Not even close.

Tasteless? No way!

These easy pumpkin scones have SO many spices and in return a beautiful warm pumpkin flavor. When you bite into this delicious scone, you’ll taste the cinnamon, the pumpkin, the cloves, and a hint of nutmeg and ginger.

If you’re worried you’ll be smacked in the face with too much spice flavor, don’t fret. That won’t happen.

I think you’ll be shocked at how perfect these pumpkin scones really are.

Overhead photo of pumpkin scones with a spiced glaze on a wire rack with cinnamon sticks.

How to make Pumpkin Scones

In a medium size bowl add the wet ingredients. This includes:

  1. Pumpkin puree
  2. milk
  3. egg
  4. vanilla

Whisk the wet ingredients until smooth.

I know a bunch of you are probably wondering what kind of milk you should use. It doesn’t matter. I used 2%, it worked great. You can even use half and half or heavy cream if you’d like.

Two process photos for making pumpkin scones; the left is the wet ingredients in a glass bowl, the right shows the wet ingredients incorporated with a whisk.

Moving on to the dry ingredients, lets add them to a large bowl.

Whisk the dry ingredients until everything is evenly combined.

Add the cold, cubed butter to the dry ingredients. Using a pastry blender cut in the butter.

The dry ingredients to make pumpkin scones, in a glass bowl.

Importance of using cold butter

Butter contains both fat and water. At normal baking temperatures, water creates steam.

By laminating cold butter between layers of dough, you create pockets to contain the steam formed during heating.

When little crumbles of butter melt in the scones as they cook, they release steam and thus create small pockets of air in the scone.

The final result is a better rise and a flaky biscuit/scone.

Process photos of how to make pumpkin scones, the left is the dry ingredients with butter cut in; the right has the dry ingredients and wet pumpkin ingredients added.

Once you’ve cut the butter into the dry ingredients, grab a spatula and mix the wet pumpkin ingredients into the dry ingredients.

The dough will look very dry, but it’s not. You can use your hands to help the dough come together.

Forming the Pumpkin Scones

Pat the dough into an 8 inch circle.

Cut 8 triangle wedges. Place them on a baking sheet and bake until golden brown.

Pumpkin scone dough patted to an 8 inch circle that has been cut into 8 triangle wedges.

Make the spiced glazes

As the scones are baking, make the two scone glazes. Simply whisk the ingredients in two separate bowls.

One bowl for the regular glaze, which will be brushed on with a pastry brush. And a second bowl for the spiced glaze which will be drizzled after the first glaze has set.

When making the glazes keep in mind their consistency.

Pro tip: If the glaze appears too runny add more powdered sugar and if it appears too thick add more milk.

Baked pumpkin scones on a baking sheet.

If you want to make a large batch of scones, double the recipe. Every time I make these scones I regret not making more! We devour them.

This is an easy scone recipe that will urge you to go back for seconds… and thirds. They are THAT good!

A glazed pumpkin scone on a plate.

Love these Pumpkin Scones? Try these pumpkin recipes:

Craving more?  SUBSCRIBE TO SALT & BAKER to get new recipes delivered straight to your inbox!

 

Pumpkin scones with a spiced glaze on a cooking rack.
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5 from 1 vote

Pumpkin Scones

Pumpkin scones that are thick, moist, and tender. These scones are topped with an irresistible spiced glaze. 
prep time 15 mins
cook time 15 mins
total time 30 mins
servings: 8 servings
calories: 307kcal
author: Salt & Baker

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons unsalted butter cold, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons milk
  • 1 egg large egg
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup + 2 tablespoons powdered sugar
  • 2 tablespoons milk

Spiced Glaze

  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • pinch cloves
  • pinch nutmeg
  • 1 tablespoon milk

INSTRUCTIONS

  • Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside. 
  • In a large bowl whisk the flour, brown sugar, cinnamon, baking powder, salt, nutmeg, cloves, and ginger. Cut in the butter using a pastry blender. Work it until the butter is no larger than the size of peas. It will resemble a crumble. Set aside.
  • In a medium sized bowl add the pumpkin, milk, egg, and vanilla. Whisk until smooth. 
  • Using a spatula, fold the wet ingredients into the dry ingredients. Turn out the mixture onto a clean work surface and knead until everything is evenly combined. The dough will be fairly sticky.
  • Pat the dough into an 8 inch circle. Cut into 8 equal triangles. 
  • Place scones on the prepared baking sheet. Bake for 15-17 minutes, or until lightly golden brown. Remove from oven and allow to cool for 20 minutes before glazing.

Glaze

  • Make the glazes by combining them in 2 separate bowls. Whisk to combine the ingredients.
  • Use a pastry brush to brush the white glaze overtop each scone. Let set for 10 minutes before adding the spiced glaze.
  • Using a spoon, drizzle the spiced glaze overtop the regular glaze. Let set. Serve. 
Calories: 307kcal | Carbohydrates: 50g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 165mg | Potassium: 248mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2685IU | Vitamin C: 0.7mg | Calcium: 102mg | Iron: 1.9mg
Course: Dessert
Cuisine: American
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