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Pumpkin Scone Recipe

  • Author: Lily Ernst
  • Total Time: 45 minutes
  • Yield: 8


These pumpkin scones are incredibly soft and moist with nice crispy edges. They are finished with a simple vanilla glaze AND pumpkin spice glaze on top.



  • 2 & 1/4 cups (280g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice (or cinnamon)
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cut into tablespoons
  • 1/2 cup pumpkin puree
  • 1/4 cup half and half (or any kind of milk) cold plus more for brushing
  • 1 large egg, cold
  • 1 tsp vanilla extract

Vanilla Glaze

  • 1 cup (125g) powdered sugar
  • 1/4 tsp vanilla extract
  • 12 tablespoon half and half (or milk)

Pumpkin Spice Glaze

  • 1/2 cup (65g) powdered sugar
  • 1/4 tsp pumpkin pie spice (or cinnamon)
  • 12 teaspoon  half and half (or milk)


  1. Preheat oven to 425F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse meal.
  3. In a medium bowl, whisk together the pumpkin puree, half and half, egg, and vanilla. Add the wet ingredients to the flour mixture and stir until the dough comes together.
  4. Scrape the dough onto a floured work surface. With floured hands, gently knead the dough into a ball. Pat into a 6″ disc and cut into 8 wedges using a sharp knife dusted with flour.
  5. Transfer the wedges onto the prepared baking mat. Brush the surface of the scones with more cream/milk.
  6. Bake for 18-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  7. To prepare the vanilla glaze – In a small bowl, whisk together the powdered sugar, vanilla, and cream until smooth. Dip each scone, face-side down, into the glaze and place back on the wire rack to dry.
  8. Prepare the second glaze by whisking all the ingredients until smooth. Use a piping bag cut with a small hole or a spoon to drizzle over the scones.


Leftovers can be stored in an airtight container at room temperature for up to 3 days. Please note that since these scones are glazed, the glaze will start to melt into the scones after a day, so they are best enjoyed fresh.

  • Prep Time: 25 min
  • Cook Time: 20 min
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: pumpkin scone recipe, Starbucks pumpkin scone