Spiced Pumpkin Scones

Scones, as you might well know by now, are my favorite breakfast pastry, and with good reason. Stuffed with fruit, crumbly or moist, and frosted or spiced, they can be made to fit any occasion, whether a fancy brunch or a mid-morning treat,
While it isn’t really Fall yet, I made these pumpkin scones to celebrate the onset of the new season, and the need for something warmer in the mornings. These scones are full of pumpkin flavor, just sweet enough, and dripping with not one but two comforting glazes: a simple vanilla base and a heavily spiced drizzle of  nutmeg + ginger frosting on top. Enjoy them while they’re warm and soft, and maybe with a pat of apple butter.

pumpkin scones

Yield: 8 scones

Why I love this recipe: 2 glazes (vanilla bean and fall spice) add sweetness and flavor to already heavily spiced scones, which are cakey and fluffy. The scones keep moist for days, and the glazes harden just a bit, creating delicious texture.

For the dough:

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

For the vanilla bean glaze: 

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean seeds

For the spiced glaze: 

  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt.
  3. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  4. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla.
  5. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
  6. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10″x7″ rectangle, about 1″ thick. Cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.
  7. Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes.
  8. To make the glaze, combine confectioners’ sugar, vanilla bean seeds and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  9. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  10. Allow glazes to set before serving.


butter + flour mixture


pumpkin scone

pumpkin scones


8 responses to “Spiced Pumpkin Scones”

  1. Gorgeous scones Chaya! I could totally imagine them in a fancy cafe or bakery. Despite the fact that it’s still over 100 degrees in LA right now, I’m really starting to crave anything pumpkin-y. Your scones totally fit the bill…they look incredibly yummy! 🙂

    • Thanks Bonnie! I have to say, I do wish it still felt like summer here, but there’s something great about ushering in each new season in its allotted time. Especially with scones 🙂
      Have a great day!

  2. This is brilliant. I make scones just about every weekend. This weekend I added rosemary, hot pepper jam and tarragon, but I hadn’t even thought to make a fall scone! I love pumpkin spiced anything. I’ll have to get some pumpkin puree. The glaze is gorgeous. Thanks for this!

    • Umm, your scones sound amazing! Love that you made them kinda savory. I normally stick to sweet scones but am thinking of making a cheese and chive version, if I ever get over these, which are highly addictive.
      Thanks for stopping by! Looking forward to your next post. 😉

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