Pumpkin Spice Scones

Pumpkin Spice Scones

Will you be having house guests during the holidays? These pumpkin scones are the perfect thing to whip up for guests. They come together quickly, bake in only 15 minutes, and will turn your house into an instant bed and breakfast. Give them a try!

When I checked my e-mail this morning I had a message from my friend Ruby. She suggested that I try to create some pumpkin scones because she is in love with the ones that Starbuck’s is selling right now. I’ve never tasted a pumpkin scone and to tell you the truth, I wasn’t sure if I wanted to.

When I think of using pumpkin in baked goods, I think moist. Things like pumpkin muffins, pumpkin bread, pumpkin cake, and more recently, pumpkin pancakes. But scones aren’t supposed to be moist. To me, the perfect scone is somewhere between a biscuit and shortbread. It’s rich and flaky and tender, but I wouldn’t want my scone to be moist.

But the more I thought about the pumpkin scones, the more I wanted to try it out. I looked for some imitation recipes online for Starbuck’s Pumpkin Scones and there were plenty. But I didn’t like them. I could tell they would turn out to be a different type of scone than I like. So, I went back to one of my own scone recipes and started from there.

First of all, I ditched the egg and replaced it with pumpkin puree. I increased the sugar a bit because I knew I couldn’t compete with a Starbucks scone without adding some extra sugar! I also decreased the liquid so that I could add enough pumpkin puree to actually give it some pumpkin flavor. And of course, I also added some of my favorite pumpkin spices.

First batch: Even though I had left out the egg and adjusted the liquid to try to compensate for the added pumpkin moisture, the dough was still too moist. I managed to work with it and get the scones shaped and baked but it was extremely messy! The flavor of the baked scones was good but the texture just wasn’t right.

Second batch: I decreased both the amount of pumpkin and amount of liquid and left everything else the same. This time the dough was perfect! The finished scones weren’t quite as pumpkin-y as the first batch but they still had a hint of pumpkin and the spices really came through. The best part was that they still tasted like a scone. The buttery flavor was there and the texture was there. With that second batch, I became a pumpkin scone convert!

Third batch: That’s right, I baked three batches of pumpkin scones today. Even though the second batch was really good, I wanted to try a batch with some raisins thrown in. I love raisins in pumpkin bread and I love currents in scones. So I figured that raisins in a pumpkin scone would probably be really good. Guess what? I was right!

Both the second and third batches were really good plain. But again, I know I’m competing with Starbuck’s scones here and I’m pretty sure those things are covered in a sugary icing. So, I decided to come up with some icing of my own that would compliment the flavors of the scones.

The first batch of icing I flavored with molasses and ginger. Although molasses can be a bit overpowering on it’s own, it was great in the icing. I chose to use only one spice in the icing instead of repeating all of the same spices that were in the scone. I wanted the icing to compliment the scone but also stand out a bit on it’s own. It worked and the flavor was strong enough that a little bit of icing went a long way.

The second batch of icing I flavored with just cinnamon. The flavor of this icing wasn’t as assertive as the other one but it definitely worked well on the scones. I found that I preferred the cinnamon icing on the pumpin raisin scones and the ginger molasses icing on the plain pumpkin scones.

So, Ruby, here are some pumpkin scones for you. Try them out this weekend and let me know what you think!

Pumpkin Spice Scones
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1 cup all purpose flour

1 cup cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

6 Tablespoons unsalted butter

1/2 cup raisins (optional)

1/3 cup pumpkin puree

1/3 cup heavy cream

6 tablespoons brown sugar

1 teaspoon vanilla extract


1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper (not required but makes cleanup easy!).

2. Ingredient prep: cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).

3. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in the refrigerator and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.

3. Get the liquid mixture out of the refrigerator and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don't knead it too much or the dough will get too sticky.

4. Pat the dough out into a rough circle, about 3/4-inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.



For ginger molasses icing, stir together 1 T. molasses, 1-2 T. milk, and 1/4 - 1/2 t. ground ginger (to taste). Adjust the amount of sugar or milk to make the icing the consistency you want. It should be pretty thick.

For cinnamon icing, mix together 1 C. powdered sugar, 2 T. milk, 1/4 - 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.


  1. Erin

    You’re killing me Nicole! I want to run home right now and bake these. Unfortunately I have work and then class, but this weekend I definitely have a date with a scone. Great idea!

    4:18 pm  Oct 18th, 2007
  2. Ruby

    I’m so pleased that I was able to inspire you to make these!!
    I can’t wait to try it with the raisins, what a great idea! and I think I’ll try the ginger molasses. I have a feeling that these are going to be WAY better then Starbucks. The picture you took is beautiful.
    Thank you!! 🙂

    4:30 pm  Oct 18th, 2007
  3. Curt

    Nicole, You’re killing me, too… But not in the same way. I can’t believe there’s only 1 photo on this entry!

    And no cream cheese in the icing… You may know by now I have a thing for cream cheese icing.

    4:34 pm  Oct 18th, 2007
  4. Peter

    Ahhhhhh, now that you’ve single-handedly finished all the scones, now you write an entry in your blog! lol

    As for pumpkin, a little goes a long way as I found out making pumpkin creme brulee. It’s a dense puree, isn’t it?

    4:35 pm  Oct 18th, 2007
  5. Deborah

    These sound so good!! I have been on a pumpkin kick, so these look especially good (especially with that icing!)

    5:01 pm  Oct 18th, 2007
  6. Nicole

    Erin: Let me know how they turn out this weekend 🙂

    Ruby: Justin was a pretty big fan of the ones with the ginger molasses icing. Thanks for the great idea!

    Curt: I know, I know! There’s actually a reason why there’s only one photo. I injured my knee while I was taking the pictures and after the first ‘session,’ I couldn’t get back up to take more. So this was the best one out of the first shots I took. Normally I would have taken a lot more. And sorry about leaving out the cream cheese this time…the icing is pretty good though in small doses (a little sweet for my taste).

    Peter: Haha. Actually, my husband came home for lunch and I made him take most of the scones back to work with him. I did have to sample one from each batch though 😉

    Deborah: I’ve been a pumpkin kick, too! I’ve made so many pumpkin muffins lately I might actually get sick of them this season 😉

    7:29 pm  Oct 18th, 2007
  7. Kat

    These scones look so good, your photo is great. I’m going to have to make them for the fall but I’m gonna have to use Philly Cream Cheese frosting. Something about cream cheese frosting just makes my mouth water. I came across another recipe for a fall dessert that looks good to and is great for Halloween – a Spider Web Pumpkin Cheesecake. Check it out at http://lovemyphilly.blogspot.com/.

    Hope all your scones were as yummy as the picture looks.

    9:34 pm  Oct 18th, 2007
  8. swirlingnotions

    You had me at “will you be having guests for the holidays?” and “they come together quickly.” I’m a horrible baker, but my mom loves sweetie breakfasts, so I’ll have to give this one a try. Thanks!

    10:21 pm  Oct 18th, 2007
  9. kickpleat

    ha, so funny because i’m having guests this weekend, so i was planning on making scones anyway. now, i’m definitely going to make these. 3 baches of scones, eh? that is dedication. i’m impressed!

    11:40 pm  Oct 18th, 2007
  10. Jason

    Do not want!

    Sorry, I just don’t like pumpkin.

    11:52 pm  Oct 18th, 2007
  11. S. from The Student Stomach

    I made some pumpkin scones a while back on my blog. Instead of just raisins, I threw in chocolate covered ones! They were mighty tasty.


    12:17 am  Oct 19th, 2007
  12. Lydia

    Do you use canned pumpkin or fresh puree?

    1:07 am  Oct 19th, 2007
  13. Liz

    I had forgotten about these ‘seasonal’ scones at Starbucks since having sworn off their baked goods after reading the nutritional information! This recipe has made me so very happy – those pumpkin scones were one of my favorite things, I will be trying these this weekend!

    THANK YOU from an avid reader (but not a commenter, sorry!!)

    1:53 am  Oct 19th, 2007
  14. Kevin

    Pumpkin scones sound great! I have a bunch of pumpkins on hand ans well.

    2:40 am  Oct 19th, 2007
  15. Nabeela

    Three batches the same day?!! You have a lot of patience!

    6:05 am  Oct 19th, 2007
  16. Nicole

    Kat: Well, you and Curt should feel free to use cream cheese frosting. For some reason, I have no desire to eat cream cheese on a scone…even a pumpkin one. Normally I love cream cheese frosting though!

    Lia: These really are pretty easy to make and I’m sure your mom will love them…especially warm out of the oven! Have you made scones before?

    Kickpleat: Perfect timing! 🙂

    Jason: Well, I can’t please everyone 😉

    S.: Yum!! I love chocolate covered raisins! I’ll got check it out now!

    Lydia: I’ve only used canned pumpkin so far this season. I think canned pumpkin does a great job and it’s super convenient.

    Liz: I can’t say that my scones are exactly healthy…they do have quite a bit of butter in them! But when you make something at home, at least you know exactly what you’re putting in your body!

    Kevin: There are so many great pumpkin recipes floating around right now that I doubt you’ll have a problem finding ways to use your pumpkins!

    Nabeela: Actually, all three batches were finished in the morning. I could have kept baking all day…I love it! The problem is that we end up with way too much food so I have to restrain myself sometimes 🙂

    7:25 am  Oct 19th, 2007
  17. Marie

    Wow, Yum. Again with the pumpkin. It looks delicious. Have you heard of Tastespotting.com? You need to submit your food photos. If you get picked to be on the front page, you will get tons of traffic!

    3:12 pm  Oct 19th, 2007
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  19. Claire

    It seems like everywhere I look there are pumpkin treats recently! I’ll have to go stock up on puree…I’ve never actually used a whole pumpkin, though. I’m wondering if it’s hard….

    4:54 pm  Oct 19th, 2007
  20. Amelia

    Last night I made these scones. They were quick and easy to make. I substituted dried cherries for the dried raisins, and I love the way the cherries’ sweet, tangy flavor combines with the gingerbready, yummy pumpkin flavor. Half of the scones are already gone, and it’s only 10 AM. I will definitely try this recipe again… maybe next time I will make one of the delicious sounding icings. 🙂

    5:03 pm  Oct 19th, 2007
  21. Nicole

    Marie: I know, I’ve totally been on a pumpkin kick lately. I actually have a few more pumpkin recipes to share but might hold off on them for a while 🙂

    Claire: I know, pumpkin recipes are everywhere right now! I’ve never cooked a whole pumpkin either and I’ve always been confused about which pumpkins are good for cooking and which aren’t. I’ve heard that ‘sugar pumpkins’ are what you are supposed to use for cooking but I never see anything called sugar pumpkins in the store. Anyway, I like canned pumpkin because it’s convenient and tastes just fine to me!

    Amelia: Great idea using dried cherries! I bet dried cranberries would be good, too!

    5:11 pm  Oct 19th, 2007
  22. lovemyphilly

    Oh yum! I love roasting the seeds after carving. Nothing like fresh roasted nuts.

    9:28 pm  Oct 19th, 2007
  23. links for 2007-10-19 « Girl in a Twirl

    […] Pumpkin Spice Scone Recipe — Pinch My Salt (tags: food) […]

    10:19 pm  Oct 19th, 2007
  24. Amanda P

    If we do not have or can not find cake flour can we just uses two cups of regular flour? I want to make these this weekend for my party!

    12:21 am  Oct 20th, 2007
  25. Nicole

    Amanda: Yes, you can definitely use all-purpose flour in these. I meant to write that in the notes. In fact, I used all-purpose flour in my other scone recipe. I decided to try the half and half combination in these because I liked it so much in the biscuits and scones are basically the same thing as biscuits…just more butter and sugar 🙂

    6:51 am  Oct 20th, 2007
  26. VeggieGirl

    oh my goodness what tantalizing-looking (and sounding) scones!!! these are PERFECT to make for the autumn season… and I like that I only have to substitute the heavy cream – makes the recipe easier to “veganize” ;0) lovely!!

    2:05 pm  Oct 20th, 2007
  27. Erin

    Nicole, this recipe came out wonderfully! I ended up using a little more flour, but I think that may have been due to my use of skim milk instead of cream. I always miss something on the grocery list. Anyway, thank you for creating such a great recipe. You saved me $4 and a trip to Starbucks 😉

    4:24 pm  Oct 20th, 2007
  28. shivapriya

    Yes, I have seen pumpkin spiced scones, coffee in starbucks. We make different varieties with pumpkin. I like scones with evening Tea:). Ur’s looks yummy. These will go really well with ginger Tea.

    7:37 pm  Oct 20th, 2007
  29. lisadelrio

    Nicole, I just found your blog. It’s great! Thank you so much for all these great recipes. I bought a couple of pie pumpkins today and was looking for a pumpkin muffin recipe and made yours. The muffins are delicious. I’m going to try these scones next. I almost always use fresh pumpkin. I buy the really small ones, cut them in half, seed them and roast them flesh side down. I puree them in a food processor, use a cup or so in whatever I’m making that day and freeze the rest in cup size batches. It sounds like more trouble than it is, and for me, the smell of the roasting pumpkin makes it worth the effort.

    12:07 am  Oct 21st, 2007
  30. Anali

    I have some pumpkin that I’m ready to use. These scones look really good and I like that you gave the two different types of icing! Nice! ; )

    6:39 am  Oct 21st, 2007
  31. MyStarbucks

    I came over from Stumble Upon and I must say, your scones look delish! I will definitely be a frequent visitor here.

    9:13 pm  Oct 21st, 2007
  32. Nicole

    VeggieGirl: If you make a vegan version of these and blog about them, let me know! I’d love to add the link to the bottom of this post. Thanks!

    Erin: Thanks for the feedback and I’m sure that some people will be glad to know that skim milk works. Not everyone thinks it’s necessary to use heavy cream as much as I do 😉

    Padmaja: I’ve never had ginger tea but I’m pretty sure these would be a good accompaniment!

    Lisadelrio: I think you’ve convinced me, I’ll have to try roasting some pumpkin this season! Glad you liked the muffins 🙂

    Anali: Are you using real pumpkin or canned pumpkin?

    MyStarbucks: Glad you stopped by! I’ll be a visitor at your blog, too!

    4:03 pm  Oct 22nd, 2007
  33. swirlingnotions

    I haven’t made scones before. But for some reason baking with pumpkin makes me feel more comfortable. I’ll definitely be giving it a try. Thanks!

    6:43 pm  Oct 22nd, 2007
  34. Christine

    Those look scrumptious. I love scones and I love pumpkin. I’m going to have to make these.

    7:14 pm  Oct 22nd, 2007
  35. Britney

    those look absolutely amazing. I made my first scones a couple of weeks ago and now I’m anxious to try more recipies. These will be my next ones! yum!

    2:51 am  Oct 23rd, 2007
  36. Anali

    Hi Nicole! I’m going to use canned pumpkin. I’m not that patient! ; )

    4:22 am  Oct 23rd, 2007
  37. Nicole

    Lia: Good luck, I’m sure they’ll turn out great!

    Christine: Thanks for stopping by, I hope you get a chance to try them soon!

    Britney: Aren’t they fun to make? When I started making scones last year, I made batch after batch until i was sick of them for a while!

    Anali: 🙂

    5:44 am  Oct 23rd, 2007
  38. Merav

    These look delicious! Perfect for this time of year and a perfect companion to a cup or tea or coffee! Can’t wait to try these…have to go and stock up on canned pumpkin now 😉

    7:01 pm  Oct 23rd, 2007
  39. Lynn

    These look so good! I’m definitely going to try these – pumpkiny goodness – yummm!

    8:02 pm  Oct 23rd, 2007
  40. Mar

    Ah, you must stop tempting me with all these great pumpkin recipes! I am currently living in a land without pumpkin (Norway) and can’t wait to get back to the states and start baking!!

    10:55 pm  Oct 23rd, 2007
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  42. Nicole

    Merav: I stocked up on canned pumpkin last week so you’ll probably be seeing more pumpkin recipes soon!

    Lynn: Let me know when you try them!

    Mar: Sorry! Are you able to get any other types of squash up there?

    3:38 pm  Oct 24th, 2007
  43. The secret Ingredient

    Arrrggh! The Starbucks where I live didn’t get these in this year (the whole staff seemed disappointed!) Time for me to get baking with your recipe!!!!!

    3:44 am  Oct 25th, 2007
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    3:46 am  Oct 25th, 2007
  45. Krystal

    Okay…these are FABULOUS!!! Our family enjoys the pumpkin scones at Starbucks, so I thought I’d try their recipe, but searched for another when I realized the high fat content of theirs. I’m so glad I came upon this recipe. My family will come home to a delicious treat when they get home!!! One batch will definitely not be enough! THANK YOU!

    6:34 pm  Oct 27th, 2007
  46. Caroline

    These look yummy! The photo is great and the rcipe looks like a sure success. Thanks for hte continued wonderful ideas and eye-candy photos!

    2:45 am  Oct 29th, 2007
  47. Sarah

    I made these today for a brunch I’m hosting tomorrow. I wanted something to serve with my homemade pear butter. I don’t normally like scones, but these are fantastic! I used fresh pumpkin puree and it worked just fine, and you can see some of the stringy bits in the scones which makes them a little more interesting. I didn’t add any icing because I’m serving them with pear butter and whipped cream, yum!

    2:13 am  Nov 5th, 2007
  48. Nicole

    The Secret Ingredient: Hope you get a chance to try these! I really have no idea how they compare to Starbucks since I’ve never tried any of their scones, but I certainly enjoyed these 😉

    Krystal: Thank you for the feedback! I’m so glad that you like them and I hope your family was pleasantly surprised when they got home!

    Caroline: Thanks!

    Sarah: I’ve never tried pear butter but it sounds fantastic! Care to share the recipe?? Glad to know that these were good with fresh pumpkin puree since I’ve only made them with canned. Next year I’m definitely going to start baking with some real pumpkin!

    8:53 am  Nov 5th, 2007
  49. Sarah

    I just made it like apple butter – make applesauce and cook it down, add a bunch of sugar and spices. I normally pass it through a sieve in the applesauce stage but the pears would not go through – the texture is too stoney even if you cook it forever! Anyway, everyone really liked it!

    7:16 pm  Nov 5th, 2007
  50. Nicole

    Sarah: Thanks! I’ve never made apple butter but I love to eat it! I wonder how the combination of apple/pear butter would be…sounds like a fun experiment!

    9:42 pm  Nov 5th, 2007
  51. Jazz

    Oh my gosh, these are fabulouuuusss.

    The flaky texture is just right, but the heart turns out all tender and chewy. PERFECT.
    My new go to for scone recipes :]
    And they freeze well too – I just reheated one in the toaster over and the texture was actually pretty close to fresh baked (except for the charred bottom, but I have a feeling that’s just my toaster)


    7:04 pm  Nov 29th, 2007
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  54. dominic

    i’m a random 12 year old guy that was researching scones for my homewrok 🙂
    but they look great
    wait why am i even leaving a comment

    12:19 pm  Feb 29th, 2008
  55. jess

    WOW these are soooooo yummmmmy!!!!! I just made some and am baking my second batch now with saltanas. How easy are they! i used boiled pumpkin that i cut up and used sour cream intead of cream and it turned out divine. So delicious compared to gross out supermarket ones that are dry and full of preservatives. Your the best!!!! Thanks.

    6:35 pm  May 31st, 2008
  56. Susie

    I love this recipe, albeit I used no allspice, replaced half the nutmeg w/ extra cinnamon, and used 1/3 c. craisins + 1/2 c. chocolate chips.

    They have become a legend since I made them last Thanksgiving. Thanks!

    10:47 pm  Jun 22nd, 2008
  57. Nicole

    Susie: Your substitutions sound really good!

    7:00 am  Jun 23rd, 2008
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  59. Claire

    Thanks so much for this recipe! I didn’t have any molasses, so I used maple syrup instead (albeit less), and it tasted really good. Also used buttermilk in the recipe instead of heavy cream for the same reason.

    10:55 am  Sep 12th, 2008
  60. LearningtoBake

    Thanks so much for the yummy fall recipe! I am a novice baker and these were so easy~ I felt like I really had accomplished something when they turned out looking just like your picture! My husband and friends loved them…..obviously they didn’t make it through the day–all gone within hours! ( Very yummy served with vanilla chi tea )

    6:29 am  Oct 1st, 2008
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  62. Naama

    This look like a perfect recipe! great photos 🙂

    10:45 am  Oct 18th, 2008
  63. Leonor Sousa Bastos

    I love your triangular scones… I’ve never saw pumkin and spices on scones!!

    Your idea makes me drool!!

    2:54 pm  Oct 18th, 2008
  64. Julie

    I just saw these on foodgawker and had to leave a comment. What a perfect recipe for this time of year–I sure wish that I had one to accompany my morning coffee! Thanks for the idea.

    7:18 am  Oct 19th, 2008
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  67. Chocolate shavings

    That looks delicious — i agree, who needs Starbucks when you can make this in your own kitchen!

    10:41 am  Oct 23rd, 2008
  68. Leslie

    Yumm!! I would be interested in your amounts for round 2. Did you try the Cook’s Illustrated trick of pressing the pumpkin out on paper towels before using in a recipe to extract the excess liquid?. I have used that thrick in my pies and breads and it has done the trick, especially when dealing with fresh roasted pumpkin as opposed to canned

    11:49 am  Oct 23rd, 2008
  69. Nicole

    Leslie: The recipe shown is from the second round of scones. The only difference between the second and third batches was the addition of raisins. I didn’t use the paper towel trick, but thanks for the tip! 🙂

    11:54 am  Oct 23rd, 2008
  70. Sandy S

    These look delicious – I bet they smell heavenly when baking. I love the glaze on top, too! Thanks for going the extra mile (and extra batch) so we can have this wonderful recipe!

    12:32 pm  Oct 23rd, 2008
  71. Jesse

    Oh man yum – homemade scones are a totally different beast from scones that have been sitting in a bakery case for hours. So SO yummy! I love simple scone recipes like this too.

    8:49 pm  Oct 23rd, 2008
  72. dawn

    I am one of those people that eats the scones are Starbucks religiously. I love them all but the cinnamon one is weird tasting. They have a raspberry scone that I swear is made with buttermilk, really good.
    Anywho, your scones look perfect. You cut them just right, perfect.

    3:33 pm  Oct 24th, 2008
  73. ChristineB

    I woke up early with a jones for scones…found your recipe and am just about to take them out of the oven…they smell wonderful! My family is in for a treat when they wake up. Thanks for posting this recipe.

    4:35 am  Oct 29th, 2008
  74. Michelle

    These are amazing! This was my first scone recipe, I didn’t realize they were so easy to make. I whipped them up this morning for breakfast. My daughter was WoWed and ate three with her tea. I had to add you link to my post this morning.

    5:21 am  Oct 29th, 2008
  75. samnvt

    These looked so delicios and easy to make so I grabbed the kids and went for it. I pulled them out at 15 minutes because they were getting brown. However they aren’t done on the inside. Or at least, I don’t think they are. Is that the way they’re supposed to be, kind of on the inside? I don’t know if I should put them back in and risk over cooking them or if they’re fine that way.

    8:51 am  Nov 2nd, 2008
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  77. Barbara H.

    These look and sound luscious! I just have one dumb question….where do you get or how do you make pumpkin puree? Is it fresh pumpkin pureed> What if you don’t want to mess with fresh pumpkin: would canned do?

    10:44 am  Nov 4th, 2008
  78. DawnMcD

    Wonderful recipe. I really love pumpkin recipes and this one is a keeper. I made them without raisins with the molasses,ginger glaze. Everyone in the family loved them. I will try it with raisins and cinnamon glaze soon! Thank you

    1:22 pm  Nov 4th, 2008
  79. Crystal

    What did I do wrong…The flavor was wonderful, but the texture was very cake like…The dough was not crumbly.

    7:38 pm  Nov 4th, 2008
  80. Mama K

    These look wonderful! I’m going to attempt them today. I want to try a maple/cinnamon icing instead too. Thanks!

    12:02 pm  Nov 5th, 2008
  81. JMT

    I made these for a staff meeting today and they were a hit! I doubled the recipe, then made 2 circles (= 16 scones) out of each batch for mini bitty ones. For icing I did real maple syrup, a shake of each spice, powdered sugar, and a touch of half-n-half. Delicious. The one thing I have to say, though, is that they were definitely very moist – if you’re looking for drier scones, these aren’t them.

    11:25 am  Nov 20th, 2008
  82. Kortney

    I was so excited when I found this recipe!!!I wwas in the middle of making pumking rolls and stopped in the middle of what I was doing to makes these! This recipe was so easy and my family loved them!!!

    5:47 pm  Nov 23rd, 2008
  83. Susan

    I am on a pumpkin cooking binge and so am very pleased to have found this recipe. I’ll be doing some baking in the morning. Thanks for sharing the recipe! I especiallylike the idea of adding a bit of chocolate to the scone recipe.

    1:09 am  Nov 24th, 2008
  84. Amy

    I made these scones for a ladies tea and they were a hit! I put craisins in some of them instead of raisins and it was very good too. I love the ginger-molasses icing. Oh, and I didn’t have cake flour so I used 2 cups of all purpose. Thanks for the recipe.

    3:11 pm  Nov 26th, 2008
  85. Deanne

    I made these last night and my husband and I have already finished them by this morning! They are sooooooooo good. Much better than Starbuck’s plastic scones. I used the cinnamon glaze.

    9:28 am  Dec 5th, 2008
  86. My Finds Online » Blog Archive » Recipe Of The Week - Pumpkin Spice Scones

    […] kick here at MFO, so I’ve found another goodie to try.  This time I’m featuring “Pumpkin Spice Scones” as my recipe of the week.  I’ve never really been a fan of scones but this picture […]

    4:21 pm  Feb 17th, 2009
  87. Valorie Peterson

    I made these this morning! Awesome! I like things spicier so next time, I am going to double the spices and see what happens.

    3:40 pm  Apr 19th, 2009
  88. Lindsey

    Hello, I tried these scones and loved them. i found that they taste absolutely delicious with devonshire cream (http://allrecipes.com/Recipe/Easy-Devonshire-Cream/Detail.aspx) and homemade grape jelly! i really encourage you to try it with those!

    3:14 pm  Jun 13th, 2009
  89. Pumpkin Scones à la Pinch My Salt « Coffee, the Paper, and a Sandwich

    […]  I gathered all my ingredients together, partly for a photo and partly because well, that’s what you do when you cook. I followed the recipe pretty vigorously and these directions are verbatim what was written at http://pinchmysalt.com/2007/10/18/pumpkin-spice-scone-recipe/. […]

    11:52 pm  Jul 30th, 2009
  90. Monica

    I tried this recipe and they are delicious! I made a double batch and had a hard time keeping the flour together so I had to knead it more than a couple of times, but the end result was great! They are very soft and light, my family and friends will enjoy them very much this Fall 🙂

    3:56 pm  Sep 17th, 2009
  91. Sarah

    I baked these today for my boyfriend, and they are fantastic! The raisins really make all the difference! They are flaky and crusty on the outside and really soft and chewy on the inside. i doubled the allspice and ginger, and they were perfect.

    7:15 pm  Sep 21st, 2009
  92. Koko

    Wow, made these today- super yummy! I replaced the raisins with craisins and used some whole wheat pastry flour. I chose to use the cinnamon icing glaze and really enjoyed these. Thanks for the recipe!

    8:06 pm  Oct 2nd, 2009
  93. Jennifer

    I am making scones for my Mom to Mom bible study tomorrow and my husband begged me to make pumpkin scones. He loves the ones from Starbucks. I just finished a trial batch and oh m goodness! Yummy!! I made the cinnamon glaze becasue I was out of molasses, next time I’ll try it. My husband says these are way better than Starbucks! Thanks! I will add your site to my favs:)

    9:14 pm  Oct 6th, 2009
  94. Pumpkin Month- Pumpkin Scones with Cinnamon Glaze « Koko’s Kitchen

    […] some delicious pumpkin scones like I did, with a great recipe from Pinch My Salt. These really embrace fall flavours and make a great treat on the weekend or for a special […]

    5:19 pm  Oct 7th, 2009
  95. Joanne

    Just made these this morning for my bible study group….delicious! Didn’t think you could top the cranberry buttermilk scones….but these might be even better.

    Love you website! Don’t stop.

    1:47 pm  Oct 10th, 2009
  96. Courtney D

    Wow! Found your recipe last night and woke up early this am to get to work! Amazing… you’ve made a follower out of me. Thanks for the great recipe- I look forward to see what else you have cooking!

    6:34 am  Oct 21st, 2009
  97. Time for Pumpkins « a web a word a world

    […] I’ve been a bit distracted lately, but with some extra pumpkin puree in the fridge and this awesome recipe, curtsy of my sister, I had at it in the kitchen this afternoon.  Instead of […]

    2:03 pm  Oct 21st, 2009
  98. Sarah

    Pardon my confusion, but the first step says;

    “Cut the butter into small pieces, put it in a small bowl and put it back in the refridgerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).”

    Am I really putting the flour/spice mixture in the freezer or am I reading this all wrong? Thanks for your help.

    3:07 pm  Oct 23rd, 2009
  99. Nicole

    Sarah: That’s right! It’s not absolutely necessary, but I like to work with really cold ingredients when making scones 🙂

    5:19 pm  Oct 23rd, 2009
  100. Kim

    Hi Nicole,
    I’d like to know if this recipe or the pumpkin maple muffins would freeze well for a short time, as I would like to send some homebaked goodies to family, for the holidays. Thanks, Kim

    5:54 pm  Oct 23rd, 2009
  101. Apologetic Veg – A cooking blog - Kitchenist

    […] (yes, my first; mock me if you must), I’ve changed my tune. This little guy could become some autumnal scones, but there’s also a Nigella recipe for pumpkin and goat’s cheese lasagne that […]

    5:56 am  Oct 25th, 2009
  102. Lisa

    Thanks for the recipe! I can’t wait to try it. My mother is allergic to eggs (and nuts, and is sensitive to some of the spices) so I can’t wait to try them for her. For her I will spice with ginger & cloves and use the ginger molasses icing. But for my household I will follow it and use the raisins (or maybe make both ways, hmmm).

    12:56 pm  Oct 27th, 2009
  103. Aimee Westcott

    I made your scones yesterday! They are DELICIOUS! I changed the topping a bit… added chopped pecans and brown sugar…but holy cow, my family thanks you! (And so do I!)

    12:09 pm  Oct 28th, 2009
  104. Sarah

    Thank you so much for this recipe! We were running low on ideas for our pumpkin bounty! Just to let you know, this was simple enough for my six and four year old girls to do themselves. A little help w/ the oven and the final stirring, a warning to not over-handle the dough, and they turned out perfect scones the first time! (And there will be a second…=) ) We’re off to have an authentic British tea party! Thanks again.

    12:30 pm  Oct 28th, 2009
  105. Mary Ann

    Wow- I just took these out of the oven and they are beyond perfect. Perfect texture, perfectly spiced, perfectly delicious. Great recipe. I will be making these again and again.

    1:33 pm  Oct 29th, 2009
  106. Pumpkin Doughnuts — Pinch My Salt

    […] Pumpkin Scones […]

    3:29 pm  Oct 29th, 2009
  107. With the Fruit of Her Hands » Pumpkin spice scones

    […] had pumpkin spice scones as part of dinner last night. I’d never made scones before, but definitely will again. They […]

    4:15 am  Nov 1st, 2009
  108. Elle

    This was my very first scone recipe I ever attempted. My mom had never even made scones before. Ever. I know, how sad. But these were so delicious! So delicious, in fact, that I made a second batch as soon as the first came out of the oven. They were very quick and easy. I put both icings on the scones, kind of like how they do it over at the ‘bucks. I’m taking these up for breakfast when I go up to the mountains for vacation this weekend…. there’s just something about pumpkin, mountains and November.. thank you for the recipe! 🙂

    10:07 pm  Nov 4th, 2009
  109. Corinne

    This was my VERY FIRST time to make scones…. They were AWESOME!!! I am eating them right now! The only thing I did change was the cream (used fat free half and half), instead of all the different spices I used pumpkin pie spice (1 1/2 t), and cut up crystallized ginger (1/3 cup) to add to the batter. This made 8 perfect scones… and now 6 because I just devoured 2… hee hee! Thank for the recipe. I will make these again and again.. super easy! 🙂

    9:43 am  Nov 14th, 2009
  110. Fall Weekend « Chaos @ Home

    […] to get the recipe so I had to search for one on my own.  I ended up with Pumpkin Scones from the  Pinch My Salt blog.  They’re pretty good – but need the icing.  I’ll do that now and Nick and […]

    7:20 pm  Nov 16th, 2009
  111. Danielle

    All I have to say is WOW! (I literally wrote that on this recipe!) I made these to a tee (w/o raisins) and the ginger molasses icing and honestly these may be the best scones I have ever tasted…and I LOVE scones!

    12:40 pm  Nov 17th, 2009
  112. Pumpkin Scones « Mozzarella & Merlot

    […] Adapted from Pinch My Salt […]

    8:38 pm  Nov 21st, 2009
  113. Diabetic coma and Scones Galore! « nomnom…Cupcake!

    […] right now, if pumpkin is going to be hard to come by next year! I adapted the recipe below from Pinch my Salt, just changing some ingredients. Her method is the same (I just paraphrased a […]

    12:10 am  Nov 22nd, 2009
  114. Nesting, Resting, Due Dates, and other stuff… « An American Wife in London

    […] of the scones, a plug for food blogs: I made these from a recipe from Pinch My Salt. I love food blogs (which you may notice from my links on the side) and these scones are absolutely […]

    5:29 pm  Jan 3rd, 2010
  115. Pumpkin Spice Scones

    […] this is a must try recipe that was brilliantly created by the editor of Pinch My Salt. […]

    6:33 pm  Jan 30th, 2010
  116. With the Fruit of Her Hands » Scones

    […] have really been enjoying scones lately. We eat them just about every week. This morning it was pumpkin spice scones. I do make a few changes to the recipe (2 cups wheat flour and no raisins), but we absolutely love […]

    6:24 am  Jul 27th, 2010
  117. Jessica

    This recipe is simply amazing! I added a tad more pumpkin puree and spices and it turned out wonderful. For the molasses icing, I used sifted icing sugar and mixed it with an egg beater until thickened. Also, I bought some unsalted pumpkin seeds and flax seeds and sprinkled it on top of the cinnamon icing, then drizzled the molasses icing over top. They turned out wonderful!

    10:09 pm  Sep 13th, 2010
  118. mrsound

    I did try this recipe and it was really good. I suggest you go and try too Orange spice scones. Here’s one recipe: http://www.foodista.com/recipe/GYFYWFQC/orange-spice-scones

    9:38 am  Oct 1st, 2010
  119. Weekend Update and Meal Plans « My Journey to Lean

    […] house to talk about JuicePlus+ and catch up on our lives (plus, she gave me a delicious pumpkin spice scone with molasses ginger icing and a splendid cup of coffee). Gina is awesome! She’s a stay-at-home mom with 3 kids, a […]

    7:59 am  Oct 4th, 2010
  120. Candyce

    This recipe was soooooo good, my sister and I have been baking them like there is no tomorrow! lol

    10:53 pm  Oct 11th, 2010
  121. Becky

    Well, I bake a lot but I have never had such a delicious aroma waft out of my oven. The house smells divine right now. Sadly, these are for a bake sale so I will not get to enjoy. Darn, I guess I’ll have to make another batch.

    8:14 pm  Oct 14th, 2010
  122. Brianna

    I love this recipe and I’m dying to make it; however, I am for the most part gluten free and was wondering if I could substitute Bob’s Red Mill All-Purpose Gluten Free flour for the regular all-purpose and cake flour?

    10:40 am  Oct 22nd, 2010
  123. Nicole

    Brianna – I haven’t tried making gluten-free scones, but I think the all-purpose gluten-free flour mix should be fine. Please let us know how it works!

    4:12 pm  Oct 23rd, 2010
  124. Heidi

    Pregnant, and craving pumpkin scones from starbucks, I decided I’d better find a recipe rather than make the purchase daily. I could tell from every recipte I read it wouldn’t be right — then I saw your picture AND your reference to starbucks. You’re my hero a little bit. Thank-you for POSTING your effort!

    12:38 pm  Nov 6th, 2010
  125. Melinda

    Brianna~ instead of Bob’s (which with the bean flour is not as good for sweet things) use 1c sorghum flour, 1/2c brown rice flour, 1/2c potato starch. Don’t forget 1/2 teaspoon xan gum. I am making them gluten free right now! Instead of raisins, I used candied ginger pieces. Yum!

    9:08 am  Nov 7th, 2010
  126. Brianna


    Thanks! I’ll keep that in mind next time. I had Bob’s on hand and made them last night and they were ok but a little too salty and crumbly. But thanks for the tip!

    11:14 pm  Nov 7th, 2010
  127. the adventure of pumpkin spice scones «

    […] original recipe found here. […]

    12:06 am  Nov 8th, 2010
  128. Jenelle

    Just made these and they are fantastic! Plus they made my house smell heavenly! Check them out: http://p2pkitchenstories.blogspot.com/2010/11/pumpkin-scones-with-spiced-glaze.html#more

    11:54 pm  Nov 11th, 2010
  129. Pumpkin Pecan Spice Bread | TasteFood

    […] Dip from A Veggie Venture Pumpkin Spice Scone from Pinch My Salt Whole Wheat Pumpkin Muffins from Kalyn’s Kitchen Pumpkin Mojito from Yum […]

    9:02 am  Nov 17th, 2010
  130. Cheddar, Parmesan, and Cracked Pepper Scones — Pinch My Salt

    […] Pumpkin Spice Scones […]

    5:32 pm  Feb 12th, 2011
  131. Cheddar, Parmesan, and Cracked Pepper Scones | I Love Crackers!

    […] Pumpkin Spice Scones […]

    1:55 am  Mar 16th, 2011
  132. pumpkin scones with spiced glaze | one apron

    […] making a mess with flour on the counter so I had a grand ol’ time! I made the scones from Pinch My Salt and used the spiced glaze from The Brown Eyed Baker. It was a magical combination of flavors and […]

    2:08 am  Jul 19th, 2011
  133. Stephanie

    I have made these twice this week now–they are so good! The second time around I used less brown sugar, added a little more pumpkin, and most importantly switched out the raisins for butterscotch chips. WoW the butterscotch chips tasted fantastic with these…I had some cream cheese frosting with my first batch but skipped it altogether with the second, no need with those delicious gooey butterscotch morsels hiding inside!

    2:16 pm  Sep 30th, 2011
  134. Cooking with Kids: Pumpkin Scones

    […] For the original recipe (with full instructions) plus a recipe for ginger molasses icing (yum!) visit Pinch My Salt. […]

    8:29 am  Oct 7th, 2011
  135. Cooking with Kids: Pumpkin Scones | Metro Mum Blog | MetroMum.com.au

    […] For the original recipe (with full instructions) plus a recipe for ginger molasses icing (yum!) visit Pinch My Salt. […]

    2:55 am  Oct 10th, 2011
  136. the veganized pumpkin scone | the ragamuffin diaries

    […] in a nice updated remix.  Quite some time ago, I found the original recipe for these beauties here, and have since relished the thought of making them every time November rolls around (and plenty of […]

    11:58 pm  Dec 27th, 2011
  137. Pumpkin Scone Recipe

    […] the artist behind these fabulous scones derived the final recipe, she has a complete write up on here.  I am not one to switch ingredients in recipes and kind of follow the recipe  exactly as advised […]

    9:36 pm  Oct 9th, 2012
  138. Jenn

    Every single year…about this time, my family starts itching for two things. Those two things come from YOUR recipe box. And one of them is this INCREDIBLE scone recipe. It is to die for in every way! We’ve been making them now for at least 3 years since I found this. And every year, its like a treasure that they can’t stop talking about. These are the best scones I have ever eaten. And we are proud to say that we share your website with friends far and wide as they taste that goodness… btw, the other recipe is your Roasted Autumn Soup….which I pull out whenever someone starts to get sick…because we swear that it heals! THANK YOU for your talents put into the web. 🙂 truly and madly, Jenn and her family

    9:43 am  Oct 31st, 2013
  139. Fall vs. Winter – Gabry Road

    […] before but couldn’t figure out where so I’ll post the recipe again. The recipe is from Pinch My Salt. Hope you enjoy! And thanks so much for stopping […]

    7:54 am  Oct 3rd, 2014
  140. Cranberry Orange Scones Recipe

    […] Pumpkin Spice Scones […]

    7:03 am  Dec 23rd, 2014
  141. 10 Scone Recipes to Try | brad | the | gourmand

    […] 7. Pumpkin Scones – It is difficult to find a pumpkin scone recipe that is not too dense or too moist. This recipe from Pinch My Salt was first published in 2007 and is the one I always go back to when fall rolls around. http://pinchmysalt.com/pumpkin-spice-scone-recipe/ […]

    12:17 pm  Dec 14th, 2015
  142. Apricot Cream Scones Recipe

    […] Pumpkin Spice Scones  […]

    10:05 am  Sep 28th, 2016
  143. Buttermilk Pumpkin Spice Bread Recipe

    […] Pumpkin Spice Scones […]

    9:13 am  Oct 13th, 2016
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