Pumpkin Scones


Article by Emily Thibault

Photography by Photo KC (Taylor Douglas)

When I think of scones, I think of a fancy dessert-for-breakfast pastry. Prior to this, I had never attempted to bake scones because it just seemed a little out of my league. However, I'm delighted to say that these pumpkin scones are so easy. They come together so quickly and are sure to impress. This would be a great fall gift for new neighbors or the perfect family breakfast around Thanksgiving.

The pumpkin flavor wasn't overwhelming, and they are so good right out of the oven. They'll keep fresh in an air-tight container on the counter for a few days, but I doubt they'll last that long!

What you need:

  • 2 1/2 C all-purpose flour
  • 1/4 C packed brown sugar
  • 1 Tbs. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves
  • 1/2 C butter
  • 3/4 C canned pumpkin (NOT pumpkin pie filling)
  • 1/2 C milk

Easy vanilla glaze:

  • 1/2 C powdered sugar
  • 1/2 tsp. vanilla extract
  • 1-2 Tbs. hot water


  1. Preheat oven to 425 F and line a baking sheet with a silpat (or parchment paper).
  2. In a large bowl combine the dry ingredients; flour, brown sugar, baking powder, cinnamon, salt and cloves.
  3. Cut in butter with a pastry blender* or two knives until it gets crumbly and the butter is the size of peas. COLD butter works best!
  4. Add in the pumpkin and milk. Mix just until a dough forms.
  5. Flour a small area on your counter and knead the dough 10-12 times. Pat the dough into an 8-in circle. Cut* the dough into fourths, then cut each quarter into thirds to make 12 wedges.
  6. Place wedges 2 inches apart on the cookie sheet.
  7. Bake for 14-16 minutes or until they're lightly golden.
  8. Remove scones, and place on a cooling rack.
  9. For the vanilla glaze: add powdered sugar and vanilla to a small bowl. Slowly whisk in the hot water until you get the consistency you like.
  10. Drizzle with vanilla glaze and serve warm.

*Baker's notes:

  • In prior recipes that require cutting in butter, I've used two knives. However, I did end up ordering a pastry cutter from Amazon, and let me tell you it makes it so much easier, and I got to keep my hands clean. This is the set I ordered, it also came with the pastry dough scraper which made it very easy to cut the scones. Worth the $10!
  • I also finally bit the bullet and ordered some cooling racks. These are a really nice size and are super easy to store. Using the cooling racks ensures that the bottoms don't overcook if they're left on the pan or get soggy if they're set on a plate while cooling.
  • Here are the silpat mats I use, also a game-changer. No longer messing with lining my pans and super easy clean up. Plus they're on sale!

*As an Amazon Associate, I earn from qualifying purchases.

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