Pumpkin Scones with a Spiced Glaze

The weather is winding down this weekend to low 70’s during the day and low 50’s at night, and I’m over here ready for pumpkin everything. I’ve got pumpkins for the chickens, pumpkin spice tea (which tastes like apple cider), and pumpkin decor all around the house. Fall is my favorite, can you tell? Anyways, I’m really in the mood for pumpkin anything, so I had to make up some of these Pumpkin Scones, which literally taste like fall in a scone. Amazing, right? They taste amazing and they manage to make the house smell warm and tasty, so what’s not to love? I make these all the time and they never disappoint. The scones themselves aren’t to sweet, and the glaze is the right amount of spice and sweet to make them taste amazing. So, let’s get baking!


For the scones:

  • 4 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 12 tablespoons cold butter cut into chucks (squares, if you will)
  • 1 can of pumpkin (or two cups homemade puree)
  • 6 tablespoons half-and-half
  • 2 eggs

Dry Ingredients:

Put all the dry ingredients into a stand mixer and stir together, then add in the cold butter. I like to keep my butter in the fridge or freezer while measuring out my dry ingredients. Cold butter is the MOST important step in making any kind of scones. Traditional scones are nice and flaky, which is what the butter does. (Don’t forget it, and yes, I’ve done that before!) After the butter looks like a fine crumb mixture, add in the wet ingredients.

Mix the butter in with the dry ingredients

Wet ingredients:

Combine pumpkin, eggs and half-and-half into a small bowl and mix well. Once butter is mixed, add in the wet ingredients and stir until just combined. Don’t overmix the dough, otherwise the scones will be tough and hard to shape. Also, the mixture will seem dry, which is supposed to happen, so don’t be tempted to add more liquid.

Roll the dough onto a lightly floured surface and shape into a rectangle, cutting 10-12 triangle shaped scones. Place them onto a cookie sheet lined with parchment paper and cook at an oven set at 425 degrees for 15 to 20 min, or until a knife or toothpick comes out clean. Once done, let cool until you glaze them.

Combine wet ingredients in a smaller bowl.

For the Glaze:
The spiced glaze really is the perfect finisher for these scones. It’s really good and adds an extra sweet taste to the scones, as they aren’t sweet tasting by themselves. Of course this step is optional, but I always do it.

  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk (add an extra tablespoon is it’s to thick for your liking)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon cloves

Mix together the glaze and spread over cooled scones, and let sit or serve warm. They taste good either way, but if you let the glaze sit at room temp for an hour or so the glaze will harden and be less messy.

I’m down to go eat one of these right now, how bout you? They’re a perfect fall snack or breakfast that bring pumpkin spice right to your table. So, ready to get baking?


Dancing with Chickens

© Dancing with Chickens, 2018.


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