Pumpkin Scones Recipe + Video

5 from 2 votes
Servings: 8 scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Pumpkin Scones: crumbly, crispy, moist on the inside and topped with delicious icing for the extra sweetness. The cinnamon, nutmeg, cloves and ginger spice the dough and the drizzled icing on top take their flavor over the top. Autumn is in the air!!


Scones Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light or dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 8 tablespoons 1 stick unsalted butter – refrigerated
  • 1/3 cup pumpkin puree – refrigerated
  • 1/4 cup heavy cream – refrigerated
  • 1 large egg – refrigerated
  • 1/2 teaspoon vanilla extract

Icing Ingredients:

  • 1 cup powdered sugar – sifted
  • 1 1/2 tablespoons milk 2% or whole


  1. Preheat the oven to a 400°F. Line a parchment paper with a baking sheet.
  2. Line a sieve with a medium bowl, sift: 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp table salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves and 1/4 tsp ginger. Add 1/4 cup brown sugar to the sifted dry ingredients (do not put brown sugar into the sieve; it won’t go through the tiny holes of sieve). Whisk with a fork to combine the dry ingredients. Grate 1 stick unsalted cold butter into the dry ingredients on the large holes of the grater. Work in the butter with a fork until the mixture resembles coarse meal.
  3. In a separate small mixing bowl or liquid measuring cup, combine and whisk 1/3 cup pumpkin puree, 1/4 cup heavy cream, 1 egg and 1/2 tsp vanilla extract. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together.
  4. Using your hand, continue pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in the dough and you’ll see lose flour, but as you press, the dough will come together. (Do not overwork the dough!) Transfer the dough onto a lightly floured surface and pat into a 7-8” circle about 3/4″ thick. Using a pastry cutter, cut dough into 8 triangles.
  5. With help of a pastry scraper, carefully transfer scones onto a prepared baking sheet, 1-2” apart.
  6. Bake for 15-18 mins until golden (I did 15). Transfer onto a cooling rack to slightly cool while you make the icing.
  7. TO MAKE THE ICING: In a small bowl, combine and whisk 1 cup sifted powdered sugar and 1 1/2 tbsps milk. Mix until it becomes smooth. Transfer to a ziploc bag, cut off the tip of the bag 1-2 mm.
  8. Drizzle icing over the warm (not hot) scones. Serve warm and fresh with a cup of coffee and tea. Store them at room temperature covered with plastic food wrap. Reheat the next morning in the microwave for 15-20 seconds to enjoy them like-fresh again!