Homemade scones that taste better than the coffee shop scones! Tender Pumpkin Scones brushed with a sweet glaze and drizzled with a cinnamon glaze.
I sent my husband to Starbucks last weekend after listening to him whine all morning about how cold he was and how bored he was and omg, 3-day weekends are really long sometimes. But anyway, off to Starbucks he went, with a gift card in hand (that was supposed to be for his Christmas stocking but I was desperate), and as he was walking out the door I shouted “Get me the best looking pastry they have!” And he came home with a pumpkin scone.
At first I was confused. Out of everything in the pastry case, he chose a scone? A dry little scone? I mean, when was the last time he saw me choose a scone when there’s muffins and doughnuts and danishes to choose from?!
But then I tried it. And it was amazing. It was soft, the glaze was not overly sweet, and it had just the right amount of pumpkin. I refused to share with my kids. Then I asked if he wanted to go back out (in the snow) to get me another one. (He said no. With a few curse words.)
These scones taste exactly like the Starbucks ones – but you get to attack them as soon as they come out of the oven which makes them even better! Hot scones with a teeny bit of butter? These didn’t last 24 hours in our house!
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
- Cold butter
- Canned pumpkin
- Powdered sugar
- Preheat oven to 425F; line a baking sheet with parchment
- Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger
- Cut the butter into small pieces and use a pastry blender to cut it into the flour mixture; set aside
- In a separate bowl, whisk together pumpkin, half-and-half, and egg
- Fold the wet ingredients into the dry ingredients until just combined
- Turn dough onto a lightly floured surface and press into a rectangle
- Use a sharp knife to cut the dough into triangles
- Transfer to the prepreaed pan and bake for 15 – 18 minutes or until golden brown
- Remove from oven and cool completely before glazing
- To make the glaze, whisk together powdered sugar and milk.
- Use a pastry brush to glaze the tops of the scones; let the glaze firm up before you add cinnamon glaze
- To make the cinnamon glaze, whisk together powdered sugar, milk, and cinnmon
- Use the whisk to drizzle the glaze over the tops of the scones
- Let the glaze firm up before serving
How Long Are Homemade Scones Good For?
These pumpkin scones will be fine at room temperature for 2 days or in the refrigerator for up to 5 days. Make sure to store them in an airtight container to keep them fresh for as long as possible.
If you are serving these days after baking them, I recommend warming them up for a few minutes in the oven so they get their crispness back.
More Scones Recipes
- Cheesy Bacon Scones
- Lemon Poppy Seed Scones
- Cranberry Orange Scones
- Pumpkin White Chocolate Scones
- Irish Soda Bread Scones
- Cinnamon Raisin Scones
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- 2 cups all purpose flour
- ⅓ cup 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
- ½ cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- For the cinnamon glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- Preheat your oven to 425F. Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Cut the butter into small pieces (or use a grater to grate the butter) and cut it into the flour mixture with a pastry cutter or 2 knives. Set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg.
- Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a lightly floured surface. Divide the dough into 2 and press (or roll) one piece into about a 12 x 4 x 1 rectangle. Use a pizza cutter or sharp knife to cut the dough into triangles.
- Transfer to the prepared pan and bake in preheated oven for 15-18 minutes, or until light brown. Remove to a cooling rack and cool completely before glazing.
To make the glaze:
- Whisk together the powdered sugar and milk. Use a pastry brush to to glaze the tops of the scones. Let the glaze firm up before you add the cinnamon glaze
To make the cinnamon glaze:
- Whisk together the powdered sugar, milk, and cinnamon. Use the whisk the drizzle the glaze over the tops of the scones. Let this glaze firm up before serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 402mgCarbohydrates: 63gFiber: 2gSugar: 36gProtein: 5g