December 3, 2021

Pumpkin Scones

It is so close to my favorite time of the year; Fall! And with fall comes pumpkin EVERYTHING.

Yes, I do enjoy Pumpkin Spice Lattes. Don't hold that against me though.

Scones are a wonderful breakfast treat, and they are really easy to make! I spiced these scones up with pumpkin and pumpkin spice, and they taste just like fall.

How to Make Pumpkin Scones

You will start by putting the dry ingredients in a large bowl. This would be the flour, brown sugar, salt, and baking powder. Mix them together so they are evenly distributed.

Cut the cold butter into small cubes, and then add it to the dry ingredients. Cut the butter into the flour mixture. You can use this with either a pastry blender or your hands. Break the butter up in the flour until the butter is the size of peas.

Add the egg, pumpkin, pumpkin spice, vanilla, and heavy cream. Mix it together until it is well combined.

Lay out a piece of plastic wrap and put half of the dough mixture onto it. Shape the dough into a circle, and press it down until it is about 1-1.5" thick. Wrap up the dough in plastic wrap, then repeat this for the other half of the dough.

Put both into the fridge and let them chill for at least 30 minutes.

Take them out and cut them into 6 wedges.

Place on a parchment paper lined sheet tray and bake at 375 degrees F for about 15-20 minutes.

Let them cool completely.

For the icing, combine the powder sugar, cinnamon and 1 Tablespoon of milk. Whisk it together until it is smooth. If the consistency is too thick, add a little bit more milk. You want the icing to be a good drizzle consistency, but if it is too thin it will run right off the scone. If you accidentally make it to thin, just add more powdered sugar.

Pumpkin Scones

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


Sydney Delong











  • 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.
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