Pumpkin Scones


We are on our last day of pumpkin recipes for November, and what other way then to finish with a bang?   Hopefully I’ve given you guys enough recipes to choose from for your Thanksgiving baking this upcoming week.


These scones may not be the prettiest things on the planet, but they’re darn tasty. I gave these out to my fellow coworkers and my DB’s fellow law school students. Someone even said that they tasted better than the pumpkin scones at Starbucks! I’ve never had the ones at Starbucks before, so I have nothing to compare them to.


The dough was a bit wet to work with and I may be a bit of a lazy baker, so my scones didn’t come out as uniform as they should. I’m sure yours will look much prettier. I mean, look at my little poo log in the top right of this picture:


Attractive, right?


Not to worry, they’ll look a lot better once you cover the tops in glaze.


These scones are so moist that people will forget all about the one that strongly resembles dog excrements. Too much? Okay, I’ll stop.


Oh! And the winner of the Tate’s giveaway is:

Comment #54: Cropmom66. Keep an eye out for an email from me!

Recipe slightly adapted from Sweet Pea’s Kitchen.

Pumpkin Scones

Yield: 12 scones


    For the Scones:
  • 2 cups all-purpose flour
  • 1/4 cup and 3 tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin puree
  • 3 tablespoons milk
  • 1 large egg
  • Glaze:
  • 1 cup plus 1 tablespoon powdered sugar
  • 2 Tablespoons milk
  • 1/2 tsp cinnamon
  • 1/3 tsp pumpkin pie spice


  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add the butter and mix with a fork until the dough becomes crumbly.
  3. Fold in the pumpkin, milk, and egg. Form the dough into a rectangle on a lightly floured surface, making it about 4 inches by 12 inches.
  4. Use a large knife to slice the dough into three portions. Cut an X pattern (four pieces) in each portion so you end up with 12 triangular slices of dough. Place on prepared baking sheet.
  5. Bake for 14-16 minutes. Cool on wire rack.
  6. While the scones are cooling, make the powdered sugar glaze by whisking all of the ingredients until smooth.
  7. When completely cooled, dip the tops of each scone into the glaze and place back on cooling rack. Let the glaze set for about an hour before serving.





  1. Anonymous says

    I can tell you really love pumpkin from all your latest posts! I usually can’t find so much inspiration from one ingredient.


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