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.


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  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
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  8. 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
  9. 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
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  11. 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
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  17. 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
  18. 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
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  20. 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
  21. 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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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
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    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

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  33. 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!

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  38. 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
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