Pumpkin Scones

Here is a perfect breakfast treat for the Fall months; pumpkin scones!











  • 2 1/2 cups flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/2 cup butter, cold, cut into cubes
  • 1 egg
  • 1/2 cup pumpkin
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
  • 1 cup powder sugar
  • 1 teaspoon cinnamon
  • 1 - 1 1/2 Tablespoons milk


  1. Combine the flour, brown sugar, salt, and baking powder in a large bowl.
  2. Add the cut up cold butter and use your hands or a pastry blender to cut the butter into the flour mixture until the butter is all in small chunks, about the size of peas.
  3. Add the eggs, pumpkin, pumpkin spice, vanilla, and heavy cream. Stir this all in until the mixture is combined well.
  4. Separate the mixture into 2 parts, and wrap each one in plastic wrap. Shape it into a thick circle so that you don't have to try to shape it or work it after it chills in the fridge.
  5. Let it chill in the fridge for at least 30 minutes.
  6. Take it out and cut it into 6 wedges. Place each wedge on a parchment lined sheet tray. If the dough is too sticky, sprinkle some flour on it to help cut it nicely.
  7. Bake at 375 degrees F for 15-20 minutes.
  8. Let the scones cool completely.
  9. Combine all the icing ingredients: powder sugar, cinnamon, and start with 1 Tablespoon of milk. Mix it all together until it is smooth. If it is too thick, add more milk until it is a good consistency to drizzle onto your scones.