Pumpkin Scones

Pumpkin Scone

Pumpkin Scone

I simply can’t get enough pumpkin this time of year! I hope it’s not too annoying, but tis the season! Quite frankly, I prefer that the Fall/Halloween/Thanksgiving season last longer than the Winter/Holiday/Christmas season, but as evidenced by all of the stores that are already decked out with Christmas accoutrements, nobody bothered to ask for my humble opinion. Today I’m going to attempt pumpkin pie ice cream, but my post reflects a treat I made last week – pumpkin scones. Although I’ve never had the Starbucks pumpkin scones (they always look good), I’ve been told these are similar. I think maybe it’s just because I used two kinds of glaze similar to the look of the Starbucks scones. At any rate, the scones were well received, and, as with all of my scone recipes, they’re super easy. You could go the really easy route and only use one glaze, or skip the glazes altogether – but I say: “splurge – fall comes but once a year!”


  • 2 Cups Flour
  • 1/3 Cup Light Brown Sugar
  • 1/2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Cinnamon
  • 3/4 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 Cup Unsalted Butter (cold – cut into small pieces)
  • 1/2 Cup Pumpkin Puree (NOT Pumpkin Pie Filling)
  • 1 tsp. molasses (use good quality -unsulphured)
  • 3 TBS. Heavy Cream
  • 1 Egg
  • 2 tsp. Vanilla

For the Glazes:

  • 2 Cups Powdered Sugar
  • 2-4 TBS. Heavy Cream
  • 1 TBS. Pumpkin
  • 1/8 tsp. Cloves
  • 1/8 tsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1/4 tsp. Cinnamon


Preheat oven to 400 Degrees. In a large bowl, combine all dry ingredients. Add butter to dry mixture and, using your hands or a pastry cutter, combine until butter is incorporated and mixture resembles a coarse meal. Thru March 20 006

In a separate bowl, mix together pumpkin puree, molasses, heavy cream, egg, and vanilla. Add wet mixture to dry mixture and combine to form a dough. Flour a work surface, and put dough out onto surface – dusting with enough flour so that it is not sticky but workable; knead dough 2-3 times but do not overwork. Form dough into two balls. Put dough on a work surface and pat into 3/4 inch round discs. Cut dough into 8 equal sized triangles (pie shaped).pumpkin scone dough Place cut scones on greased or parchment lined baking sheet and bake for 10-15 minutes (depending on size of scones). Allow to cool completely and drizzle with icing (if using). Icing the scones: Completely cover each scone in plain icing. Pumpkin scones icing 1For the Pumpkin Icing, use a spoon to drizzle the icing over the glazed scones in a diagonal pattern (or whatever random pattern you choose).

For the Plain Icing: Combine 1 Cup powdered sugar and 1 TBS. cream- slowly add more cream until desired consistency is achieved.

For the Pumpkin Drizzle Icing:

Combine powdered sugar, spices, and pumpkin puree and add 1 TBS cream – slowly add more cream until desired consistency is achieved.pumpkin scones iced 2

Pumpkin Scones Ready for Delivery

Pumpkin Scones Ready for Delivery

One response to “Pumpkin Scones

  1. Pingback: (Belated) Jumble Spoiler – 10/31/13 | Unclerave's Wordy Weblog

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