Pumpkin Scones: A Fall Treat

Tina Howell

Fall is offically here which means it is time for pumpkin everything! These pumpkin scones are so easy to make, even for the most inexperienced baker. They are simple and delicious little bites of pumpkin delights.

Photo byCookingclassy.com


For the scones

  • 2 cups of all-purpose flour
  • 1/2 cup of canned pumpkin puree
  • 3 tablespoons of heavy whipping cream
  • 1 teaspoon of vanilla extract
  • 1/3 cup of light brown sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of pumpkin pie spice
  • 1 1/2 teaspoon of baking powder
  • 1 large egg
  • 1/2 teaspoon of salt
  • 1/2 cup of unsalted butter, cubed

For the icing

  • 1 cup of powdered sugar
  • 2 tablespoons of heavy whipping cream

For the pumpkin glaze

  • 3/4 cup of powdered sugar
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of cinnamon
  • 1 tablespoon of pumpkin puree
  • 2 tablespoons of heavy whipping cream


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • In a small mixing bowl, whisk together the pumpkin, whipping cream, egg, vanilla then set aside.
  • In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder and salt until well combined.
  • Add the butter into the flour mixture and pulse until the dough starts to form then create a well in center.
  • Add the pumpkin mix to the dough in the well.
  • Stir dough then knead in bowl.
  • Dust counter lightly with flour and place the dough onto the surface. Shape dough into a circle about 1 inch thick. Then cut the dough into eight equal wedges, like pie.
  • Place the wedges on the baking sheet and leave some space between each one.
  • Bake about 15 minutes until cooked to a light golden brown. Let the scones to cool completely on baking sheet before icing.
  • In a small mixing bowl, combine the powdered sugar and 2 tablespoons of the whipping cream until smooth.
  • Spoon the icing over each scone and allow to set for about 20 minutes.
  • In a small mixing bowl, whisk the powdered sugar and pumpkin pie spice. Add the puree and whipping cream and stir until smooth.
  • Pour the pumpkin glaze into a Ziplock bag, then cut a small tip off bottom of the bag then drizzle over the scones. Let the glaze set for 15 minutes.

Serve and enjoy!

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Tina Howell is a writer, radio commentator, podcast host and interviewer who covers sports, news, music, festivals and more. PFWA, FWAA and LSWA Member.

New Orleans, LA

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