Recipe By Cheri
Published Jun 19th
Prep 30m Cook 15m Additional 40m Ready In 1h 25m
Servings 8 large scones Calories 383.4

These scones are moist and sweet. They have a great pumpkin pie taste!

Recipe Ingredients

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 3 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch squares
  • ½ cup canned pumpkin
  • 1 large egg
  • 3 tablespoons half-and-half
  • 1 cup powdered sugar, or as needed
  • 2 tablespoons milk, or as needed
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ¼ teaspoon ground cinnamon
  • ⅓ teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
  3. 3 Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
  4. 4 Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
  6. 6 Transfer scones to a wire rack to cool completely, about 20 minutes.
  7. 7 Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
  8. 8 Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

Nutrition Facts

  • Calories 383.4
  • Carbohydrate 68.7 g
  • Cholesterol 48.8 mg
  • Fat 10.6 g
  • Fiber 1.8 g
  • Protein 4.8 g
  • Saturated Fat 6.3 g
  • Sodium 348.9 mg
  • Sugar 42.7 g

Chef's Notes

Cut rectangles into 4 smaller triangles for 16 mini scones.
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  1. Wife loved it. Personally, I will make it again but up the spice mix by about 50%. On the plus side it was super easy to make. On the down side you only use half a can of pumpkin. So, this is a glass half full moment where you decide to double the recipe or - Read more ...
  2. EXCELLENT! Better than other pumpkin scones I've made. I think this one stands out because of the second flavored icing (which I absolutely love). I prepped most of it the night before, so it was very easy to make them for breakfast. Planning to keep this recipe for a very long time! I made no - Read more ...
  3. Easy to make and DELICIOUS!!!
  4. The scones were excellent. Used evaporated milk instead of the half n half because that is what I had in my pantry. I will make these again.