• September 2, 2015
Pumpkin Scones

These pumpkin scones might be an indication of how I’m feeling. I am so ready for fall. I don’t know if I’ve mentioned it, but I am feeling it. Oh boy, am I feeling it.

Not only has school not started here and both my kids and I are SO ready, but the weather is acting like it’s still the middle of summer. After getting a nice break with some cooler weather, today was back to just an absolutely horribly hot day where I just want to not do anything at all.

On a brighter note, I’m looking forward to fall this year because I will finally be back in a place with lots of trees and I can’t wait for all the colors!

And all the pumpkin! I love all things pumpkin.

So here is the first recipe of the season for you. Pumpkin Scones. With a simple glaze on top.

They’re pretty much self-explanatory. But I will tell you this: my 2 pumpkin haters each gobbled these up. My oldest who usually says yuck to all things pumpkin, ate 2 of these pumpkin scones and then couldn’t stop telling me how ‘delectable’ they are! She might be a little bit dramatic, but she also knows a good thing when she has it.

Pumpkin Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 scones


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons cold butter
  • 1/2 cup pumpkin puree
  • 3 tablespoons cream
  • 1 egg
  • for the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk


  1. Preheat oven to 425 degrees. Line baking sheet with parchment or silicone liner.
  2. In large bowl, combine flour, sugar, baking powder, salt and spices.
  3. Cut cold butter into small pieces and use a fork, pastry knife or your hands to combine with the flour mixture until it is crumbly.
  4. In small bowl, mix together pumpkin, cream and egg. Add to the flour and butter mixture and stir just until combined.
  5. Pour dough out onto a lightly floured surface and shape into elongated rectangle. Cut into 3 equal portions, then each of those into 2 triangles to form the scones.
  6. Transfer each of the scones onto the prepared baking sheet.
  7. Bake in preheated oven for 14-16 minutes, until scones are light brown.
  8. Place on a wire rack to cool and then cover with glaze.
  9. For the glaze whisk together the powdered sugar and milk until spreading consistency.
Pumpkin Scones

2 Comments on “Pumpkin Scones

    1. Jodie

      Sammie, Thank you for your comment! I actually make my own pumpkin pie spice mix that is made from spices I bet you can find. I posted it here last year – good luck!


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