Go Back
+ servings
pumpkin scone on wooden board

Pumpkin Scones

Tender, flaky, and moist! These pumpkin scones are a fall favorite.
Course Breakfast
Cuisine American
Keyword easy breakfast recipes, easy pumpkin recipes, fall
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 scones
Calories 399kcal


For the scones:

For the glaze:

  • 2 cups powdered sugar plus more as needed
  • 3 tablespoons milk
  • ½ teaspoon pumpkin pie spice


  • Preheat oven to 400 degrees.
  • Add the flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
  • Add the cold butter to the bowl and use a pastry cutter to cut the mixture together until you have coarse crumbs.
  • In a small bowl, whisk together the pumpkin, milk, and egg. Stir into the dry ingredients until just moistened.
    pumpkin scone dough in glass bowl with wooden spoon
  • Turn dough out onto a floured surface and knead 5 times, just to bring the dough together.
  • Shape the dough into a circle and cut into 8 wedges.
    scones cut into wedges
  • Place the scones on an ungreased baking sheet and bake for 12 minutes or until golden brown. Let cool for 20 minutes.
    baked scone on baking sheet
  • To make the glaze, whisk together the powdered sugar and milk until well combined. Add more milk as needed to thin the glaze to your liking.
  • Spoon the glaze over the top of the scones, being sure to leave about ½ cup of glaze leftover.
  • Whisk the pumpkin pie spice into the remaining glaze. Add an additional tablespoon or two of powdered sugar for a thicker consistency, if desired.
  • Lightly drizzle the remaining glaze over the top of the scones.
  • Let glaze set before storing, tightly covered, at room temperature.



Serving: 1scone | Calories: 399kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 227mg | Potassium: 218mg | Fiber: 2g | Sugar: 37g | Vitamin A: 3584IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg