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overhead of pumpkin scones on a cooling rack being drizzled with glaze

Spiced Pumpkin Scones

These spiced pumpkin scones are the perfect Fall treat! They’re soft, fluffy, and full of pumpkin flavor. They’re also topped with a deliciously spiced glaze that makes them irresistible. If you’re looking for a delicious and easy Fall recipe, then you need to try these scones!

  • Yield: 8 scones 1x



2 cups All-purpose Flour, plus extra for your countertop

1/2 cup Brown Sugar

1/2 teaspoon Salt

2 teaspoons Pumpkin Pie Spice

2 1/2 teaspoons Baking Powder

1/2 cup Unsalted Butter, frozen

1/2 cup Heavy Cream, plus roughly 2 tablespoons for brushing

1 large Egg

1 1/2 teaspoons Pure Vanilla Extract

1/2 cup Pumpkin Puree

Turbinado Sugar for topping (optional)

1 cup Powdered Sugar

1 teaspoon Pumpkin Pie Spice

23 tablespoons Milk


  1. Preheat your oven to 400 F, and line a baking sheet with parchment paper or a Silpat
  2. In a large bowl whisk together the all-purpose flour, brown sugar, salt, pumpkin pie spice, and baking powder. Set this aside.
  3. Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
  4. Adding the grated frozen butter to the flour mixture. Using your hands or a pastry cutter mix the butter into the flour until you have pea-sized flour crumbs.
  5. Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients. 
  6. In a medium bowl add the heavy cream, egg, vanilla, and pumpkin puree. Whisk to combine.
  7. Remove the flour mixture from the freezer. Add the cream mixture to the flour. 
  8. Mix together until combined. The mixture will be wet and crumbly. Using a wooden spoon, hand mixer or stand mixer are all acceptable to use for this step.
  9. Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone mat with measurements to make this process easier.
  10. Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges. 
  11. Place your wedges on your prepared baking sheet. Leaving about 2 inches of space in between. Use the bench scraper to help lift the wedge onto the baking sheet.
  12. Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar
  13. While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
  14. Bake for 20-25 minutes until lightly golden and the cream has set on top.
  15. Allow to cool for at least 10 minutes.
  16. Add powdered sugar, pumpkin pie spice, and milk to a small bowl.
  17. Combine until thoroughly mixed.
  18. Dip or drizzle the glaze onto your cooled scones.

  • Author: April Brown
  • Category: Scones & Biscotti
  • Method: baked


  • Serving Size: 1 scone
  • Calories: 366
  • Sugar: 29.2 g
  • Sodium: 99.5 mg
  • Fat: 12.4 g
  • Carbohydrates: 58.3 g
  • Fiber: 3.1 g
  • Protein: 7.9 g
  • Cholesterol: 31.8 mg
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