Pumpkin Scones

 I love scones.  Something about them just feels adult – like, 10 year olds are not going to enjoy a scone.  But I do.

And I love pumpkin, so let’s put them together and see how they work!  (guess what…pretty damn well!)



·          2 cups flour

·          1/3 cup dark brown sugar

·          1 T baking powder

·          ½ t baking soda

·          ½ t cinnamon

·          ¼ t salt

·          ¼ t ground ginger

·          ¼ t ground nutmeg

·          1/8 t ground cloves

·          ½ cup butter

·          1/3 cup canned pumpkin

·          2/3 cup, plus 2 T heavy cream, divided

·          1 t vanilla


·        3/4 cup powdered sugar

·        3 T heavy cream

·        1 t vanilla

Pumpkin Drizzle

·        ¾ cup powdered sugar

·        1 T canned pumpkin

·        1 T + 1 t heavy cream

·        ½ t cinnamon

·        Pinch of ground ginger

·        Pinch of ground nutmeg

·        Pinch of ground cloves


Pour the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves (all the dry ingredients) into a bowl and whisk together until well combined.

Take the butter out of the fridge, cut into small cubes and mix it in with the dry ingredients.  IMG_4493The best way to do this is with your hands.  Just wash and dry them beforehand and really get in there and mush it all together until the mixture is crumbly and basically like small pebbles.IMG_4494

In a small bowl, mix together the pumpkin, 2/3 cup of heavy cream and the vanilla.  You won’t need a mixer for this – a fork or small whisk should do it.IMG_4495

Pour the pumpkin mixture into the dry ingredients and mix everything together with a wooden spoon until everything is combined.IMG_4501IMG_4502

Plop the dough onto a sheet of waxed paper or parchment paper and form it into a pie shape, about 8” across.  Cut with a pizza cutter (or just a knife if you don’t have one) into 8 pie pieces.  IMG_4504Move each piece to a cookie sheet lined with parchment paper (definitely NOT wax paper here).IMG_4505

Put the remaining 2 Tablespoons of heavy cream into a small bowl/dish and brush it onto the tops of each pie piece.IMG_4507

Bake at 425 for 15 to 18 minutes, until they start to get golden brown on the edges and top.  Take the trays out of the oven, leave the scones on the trays for a couple minutes and then transfer them to a wire rack to cool completely.IMG_4514

After the scones are cool, place them on top of something to protect your counter (parchment, wax, newspaper…whatever).  We’ll make the glaze now.  In a small bowl put the powdered sugar, cream and vanilla and whisk together.  If it’s too runny for your tastes, add a little more powdered sugar until you get it to the consistency you’d like.IMG_4518

Brush the glaze onto each of the scones and then we’re on to the drizzle.  IMG_4521This one’s easy too – just put all the ingredients into a small bowl (powdered sugar, pumpkin, heavy cream, cinnamon, ground ginger, ground nutmeg and ground cloves) and whisk together until well combined.  Like the name says, drizzle it onto the scones, and you’re done!IMG_4525IMG_4528IMG_4535

If you like pumpkin, you’ll really like these!

3 thoughts on “Pumpkin Scones

  1. Can 2% milk or almond milk be used instead of heavy cream? Thanks.


    1. Ideally you’d want something a little heavier, like whole milk. But you should be able to make do with your suggestions, I’d just maybe add an additional tablespoon of butter as well, for richness. Let me know how it turns out!


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