Pumpkin Spice Scones

Now that Fall is approaching, that means its PUMPKIN SEASON!! Yep, pumpkin everything is coming your way!! I love love love Fall because of all the yummy foods that I get to fill my kitchen with. I buy several cans of pumpkin each time I go to the store and always find a way to use it. It is end of September and I have already gone through 4 cans of pumpkin. That is just my warm up, hehe!! We enjoyed these scones last weekend and the flavor was amazing. They had a warm spiced flavor, and the scone itself was moist, fluffy, and accompanied our cup of coffee perfectly!! If you are looking for a yummy breakfast, snack, or something to make for friends coming over, definitely try these scones, you will love them!!



  • 1 3/4 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 cup unsalted butter, chilled
  • 1/2 cup pumpkin
  • 2 tbsp buttermilk
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 tsp ground cinnamon
  • 1 1/2 tbsp milk
  • 1 tbsp melted butter
  • 1 tbsp vanilla extract



  1. Preheat oven to 400 and line a baking sheet with parchment paper or silicone mat.
  2. In a bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
  3. Cut butter into mixture using a pastry blender or two butter knives. Continue cutting mixture until resembles coarse meal.
  4. In a separate bowl, combine the pumpkin, buttermilk, egg, and vanilla.
  5. Add wet ingredients to dry ingredients and mix until just moistened.
  6. Once dough is mixed, place dough onto prepared baking sheet and pat into an 8 inch round circle. Score dough into 12 wedges.
  7. Bake in the preheated oven for about 16-18 minutes. Remove from oven and allow to cool slightly.
  8. Meanwhile, combine the powdered sugar, ground cinnamon, milk, melted butter, and vanilla.
  9. Pour desired amount of glaze over the scones and serve!
  10. Enjoy!!

Recipe adapted from: Tutti Dolci





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