pumpkin scones

DSC_0698 pumpkin scone

Because it’s the weekend and weekends are for staying in your PJs for as long as humanly possible.

And because it’s winter and therefore still considered an acceptable time of the year to eat pumpkin-flavored things.

And because apparently I think everything needs to be drizzled with icing.


And because, if you haven’t noticed, Starbuck’s fancy new bakery line wants nothing to do with their classic pumpkin spice scones that I anxiously await every year, so I was likely to start getting the shakes if I didn’t somehow consume a pumpkin scone before the end of winter. 

These scones are smaller than the Starbucks variety, meaning you won’t want to run off of a bridge (as badly) once you realize you’ve inhaled the whole thing (or two of them).  They’re also taller (and craggy-er) than the Starbucks scone, which I find to be more enjoyable, personally.

DSC_0690 pumpkin scone

And while I considered using royal icing on them (I’m half-convinced that’s what is on theirs, or some sort of concoction that can only be made with high fructose corn syrups and/or various types of hydrogenated vegetable oils), royal icing is a bit much for the morning, wouldn’t you agree?

So I did the usual mix some powdered sugar with a little bit of milk and vanilla and drizzled it on top.  Then I thought I should also do a version with some pumpkin spice mixed in, and drizzled that on top, because PUMPKIN!

To review: these are not Starbuck’s pumpkin scones.  But they ARE pumpkin scones.  And they are delicious.

I made one batch of these (for me, that was about 12 scones) and then froze them to bake at my leisure.  Now I can preheat the oven while I make my coffee, pop in a scone, and have a scone breakfast ready in no time flat.  I  don’t even have to think about it.  Which is convenient for any of you who are planning to start a diet in January, you can bake one or two this weekend, and freeze the rest to reward your post-diet self! 😉

pumpkin scones

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 scones


    For the scones
  • 2 1/2 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 stick (1/2 cup) cold butter
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 11/2 teaspoons vanilla extract
  • For baking
  • 2 Tablespoons milk
  • Your favorite glaze* or cinnamon-sugar (if desired)


    Make the scones
  1. In a large bowl, whisk together flour, sugar, baking powder, and spice. Work in the butter until coarse crumbles form (I do this by grating the butter into the mixture, then using my hands or a pastry cutter to cut the butter in). A pastry-cutter is recommended, as you want the butter to stay as cold as possible.
  2. In a separate bowl, whisk the eggs, pumpkin, and vanilla until smooth. Add the pumpkin mixture to the flour mixture and stir just until moistened.
  3. Scrape dough onto a floured surface and divide the dough in half. Pat each half into a circle about 5- to 6-inches in diameter and about 3/4-inch thick.
  4. Transfer the dough circles to a parchment-lined baking sheet and cut each circle into 6 wedges. Cover and place in the freezer 1 hour.*
  5. To bake the scones
  6. Preheat oven to 425F and line a baking sheet with parchment. Place wedges onto parchment and brush with milk and sprinkle with cinnamon-sugar (if using).
  7. Bake for 20 to 25 minutes until golden brown and the side of the scone looks dry and baked.
  8. Remove scones from oven and drizzle with glaze (if desired) or enjoy as-is.


* Once frozen, you may transfer the scones to an airtight freezer-safe bag for storage. Bake from frozen for same amount of time.

* Alternatively, you could probably bake these without freezing (for when you're short on time), but I haven't tried. I would estimate they would take about 15 minutes if you don't freeze them (but you might want to start checking around 10). If baking fresh, they may not raise as high as these did.

* For the glaze, I used 1/2 cup of powdered sugar mixed with 2 teaspoons milk and 1 teaspoon vanilla extract. Stir until your desired consistency is reached, adding more powdered sugar to thicken or more milk to thin.

* For a pumpkin-spice glaze, add 1 teaspoon of pumpkin pie spice to your powdered sugar before adding the milk and vanilla. Prepare the same way as the regular glaze


pumpkin scone pin


11 thoughts on “pumpkin scones

  1. I never ate a scone…not to mention make some…until very recently and I love them now! Well, the one I’ve had anyway and it involves chocolate and orange so it’s low-risk for me. I never learned the trick of freezing them and that just works like a dream. We just ate the last that was in the freezer and I’m hankering to make more. I love the craggy, crispy edges of your scones – that is the best part. Plus, they look so pretty! I’m hoping Starbucks’ food line/treats selection expands some more…but it’s fun to make homemade versions. : )

    • YOU POOR DEAR!!! NO SCONES?!?! I’m so happy you were finally able to enjoy their deliciousness! Ooh, chocolate and orange sounds good – actually, now that I think about it, these would probably be tasty with some chocolate chips… ooh, or cinnamon chips. Mmm… now I need to make some more…

      And I agree, it would be nice for them to expand and/or maybe bring back some old favorites at least!

  2. okay, so THANK YOU for reviving the pumpkin scone for me, because WTH is up with Starbucks new bakery line? I’ve had maybe one thing out of several things (IT’S SO IMPORTANT TO QUALITY TEST AM I RIGHT) that i thought was better than what they used to have. I’m not in.
    Now i’m going to search in my pantry to see if i can find a can of pumpkin. I know it’s in there somewhere…

    • Right? I tried the pumpkin-cream-cheese thing and IT IS NOTHING COMPARED TO WHAT THE MUFFIN WAS. I’m just going to hold myself and cry now… THANKS FOR NOTHING, STARBUCKS!

  3. i need to begin using the word “craggy” more to describe baked goods. First Kenji uses it to talk about chocolate chip cookies, and now Monica to discuss scones. I love that word, but i’ve only applied it to things like rock cliffs in Scotland. CRAGGY. Or old men’s faces.

    • Lots of Kenji talk today! lol – Yes, I personally prefer craggy scones to smooth, but I’m sure if you man-handled these a bit you could get them smooth like Starbucks scones were. Like, ya know, rolled them or something. I was just like pat-pat-DONE!

  4. Back in my Starbuck daze I would order either a slice of the pumpkin or lemon loaf. Then off to work I would go. The scones were too dry. Never a good thing in pastries. But homemade Pumpkin Scones are a beautiful thing, moist with pumpkin and tempting spices. Keeping these lovelies in the freezer and baking as desire strikes is the best idea ever!

    • Right? I think their scones were actually made to be dry so that you had to drink more coffee lol 😉 These scones are a bit more moist (like a biscuit would be) and sky-high. I think I have to go bake off the few lone survivors hiding in the freezer…

  5. I do love a good craggy scone. I haven’t made scones in so long and they’re Nate’s favorite…and i happen to have some pumpkin I put in the freezer when i didn’t use the whole can, so I’m def making these! Love the idea of freezing them uncooked! You’re so smart, Natalie…

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