Servings
Font
Back
0 from 12 votes

Pumpkin Scones

These Pumpkin Scones with cream cheese frosting are such a great recipe for fall. They make a great dessert, treat, or quick breakfast.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8
Calories: 814 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 2 1/2 cup flour
  • 1/2 cup brown sugar firmly packed
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 cup cold butter cut
  • 1 cup pure pumpkin
  • 4 Tablespoon milk
  • 1 large egg
  • 1 cup semi-sweet chocolate chips optional
Maple Glaze
  • 2 Tablespoon butter
  • 1/3 cup maple syrup
  • 1 cup powdered sugar
  • 1/8 teaspoon maple flavoring
  • dash salt
Starbucks Copycat Glaze
  • 1 cup powdered sugar
  • 1 1/2 Tablespoon milk
Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1/2 Tablespoon milk
  • 1 Tablespoon pure pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees. In large bowl, combine flour, sugar, baking powder,salt, cinnamon, nutmeg, cloves and ginger. Cut in butter with pastry cutter until butter is mixed in (no larger than pea sized).
  2. In separate bowl, whisk together pumpkin, milk and egg.
  3. Slowly fold pumpkin mixture into dry ingredients. If using chocolate chips, fold them in now as well.
  4. Should start to form into a soft ball. (If needed add more flour until you can form that soft dough ball.)
  5. Put dough ball out onto floured surface.
  6. Knead 5 or 6 times until smooth. Flatten into round circle about 1/2 inch thick.
  7. Using a pizza cutter, cut circle into 8 triangle shaped scones.
  8. Place scones on cookie sheet lined with parchment paper. Bake 10-12 minutes or until toothpick comes out clean.
Maple Glaze
    Cup of Yum
  1. In a microwave safe bowl, melt the butter and maple syrup in the microwave for 30 seconds. Stir and microwave again for another 15 seconds. Stir and set aside to cool for 5 min.
  2. Add powdered sugar, maple flavoring and salt and whisk together until all the lumps are gone. Drizzle over cooled scones.
Starbucks Copycat Glaze
  1. Combine powdered sugar and milk together in a bowl.
  2. Spoon glaze over cooled pumpkin scones.
Pumpkin Icing
  1. Combine all ingredients into a bowl.
  2. Put pumpkin icing into a ziplock bag and snip the corner and ice over the glaze in a zigzag motion.

Notes

  • Combine all frosting ingredients. Beat together with mixer until smooth. Drizzle over the top of cooled scones.
  • 4oz of cream cheese at room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • Combine all frosting ingredients. Beat together with mixer until smooth. Drizzle over the top of cooled scones.
  • The colder the butter, the better!
  • Cut your butter into cubes or sticks for easier mixing. 
  • Make sure to measure your flour with a sifter or spoon it into your measuring cup. 
  • Using canned pumpkin in this recipe adds plenty of moisture, so you may not need all the milk the recipe calls for. 
  • Avoid using a mixer for this recipe. You can use a pastry cutter to cut in your butter.
  • Don't over mix! 
  • It is best to store pumpkin scones in an airtight container at room temperature for 3 to 5 days.
  • If storing the scones with frosting in the refrigerator, let them rest on the counter until they are at room temperature to enjoy.

Nutrition Information

Calories 814kcal (41%) Carbohydrates 125g (42%) Protein 12g (24%) Fat 30g (46%) Saturated Fat 17g (85%) Cholesterol 63mg (21%) Sodium 265mg (11%) Potassium 573mg (16%) Fiber 6g (24%) Sugar 60g (120%) Vitamin A 5125IU (103%) Vitamin C 1.2mg (1%) Calcium 158mg (16%) Iron 6.5mg (36%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 814

% Daily Value*

Calories 814kcal 41%
Carbohydrates 125g 42%
Protein 12g 24%
Fat 30g 46%
Saturated Fat 17g 85%
Cholesterol 63mg 21%
Sodium 265mg 11%
Potassium 573mg 12%
Fiber 6g 24%
Sugar 60g 120%
Vitamin A 5125IU 103%
Vitamin C 1.2mg 1%
Calcium 158mg 16%
Iron 6.5mg 36%

* Percent Daily Values are based on a 2,000 calorie diet.