Pumpkin Scones Recipe

Pumpkin scones with icing on top surrounded by cinnamon sticks and pumpkin candies

5 from 24 votes

These are BETTER than Starbucks Copycat Pumpkin Scones with spiced icing. They're soft and moist and you can have them all year long once you know how to make scones from scratch.

Prep Time30

Cook Time15

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Servings: scones

Calories: 498kcal

Author: Dorothy Kern

Cost: $8

Ingredients

2 ½ cups (310g) all-purpose flour
⅓ cup (67g) packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
½ cup (113g) unsalted butter, grated and chilled
½ cup (122g) pumpkin puree
1 large egg
½ cup (119ml) heavy whipping cream
1 teaspoon vanilla extract

Plain Glaze:

1 cup (113g) powdered sugar
3 tablespoons (15ml) heavy whipping cream
Pinch Salt

Spiced Glaze:

1 cup (113g) powdered sugar
2-3 tablespoons (10-15ml) heavy whipping cream
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
Pinch salt

Instructions

Scones:

Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
Grate your butter using the large holes of a box grater. Place back in the refrigerator to chill.
Place flour, brown sugar, baking powder, salt, and spices in a large bowl. Whisk to combine.
Cut the butter into the flour mixture using a pastry blender or fork, until the mixture resembles coarse crumbs.
Make a well in the center of the flour and butter mixture.
In a medium bowl or measuring cup, whisk egg, pumpkin puree, whipping cream, and vanilla. Pour into the well in the center of the flour mixture. Use a fork to stir just until moistened.
Turn out dough onto a lightly floured surface. Knead dough lightly until it is nearly smooth, about 10-12 folds in on itself. Pat dough into a circle that’s about 1-inch thick. Cut into wedges. (If desired, make mini scones by first dividing the dough in half then patting into a circle and cutting.)
Place scones on cookie sheet. Brush the wedges with additional whipping cream. Bake for 15-18 minutes or until golden. Cool before topping.

Glaze:

Plain glaze: whisk powdered sugar with cream until smooth. Frost each scone and chill to set glaze.
If desired, make the spiced glaze. Place glaze in a small sandwich bag and cut off one tip and drizzle over the top of the ice scones once the frosting has set.
You can also just frost the scones with the spiced glaze and skip the
plain glaze, if desired.

Video

Notes

The icing sets but is not hard, so I don’t recommend stacking them.
Skip the plain glaze and just use spiced, or skip the spiced version all together.
The scones themselves aren’t too sweet, so the icing adds that sweet punch, however they’re also great plain with coffee!

Nutrition