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Moist Pumpkin Scones

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    16 scones


  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 large eggs, room temperature
  • 1-1/4 cups canned pumpkin
  • 3/4 cup 2% milk, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 tablespoons 2% milk
  • 1/4 teaspoon pumpkin pie spice


  • In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
  • Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
  • Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts
1 scone: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g protein.
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Average Rating:
  • karen
    Sep 24, 2020

    I like this recipe alot. I thought it had great flavor. Even my husband like it and he's not a huge pumpkin fan. I just had to bake an extra 10 minutes.

  • Tricia
    Mar 2, 2020

    Revisions: 3 3/4 c four, 3/4 c quick cooking oaks; 2 tsp ginger, 1 1/2 tsp cinnamon, 1/2 clove, 1/4 nutmeg

  • Bonnie
    Nov 6, 2019

    I made this recipe to share with my colleagues at work. At first I thought they tasted very bland. But once I added the drizzle on top, it made a big difference. Everyone at work loved them because they weren't overly sweet. I live in Germany where people aren't used to eating excessively sweet cakes and such. I will definitely make them again!

  • powers724
    Oct 24, 2019

    My family loved this recipe. I made some minor changes. I substituted self-rising flour for the All-Purpose flour, baking powder and Salt. I also added chopped pecans to the batter and to the glaze. I will be making this one often.

  • Bernadette
    Sep 27, 2018

    Followed directions to a tee. Great moist texture, color is beautiful but it is very bland. Lacks both pumpkin flavor and spice. The only sweetness comes from the glaze. I will try a different recipe.

  • GaitherMom
    Oct 29, 2017

    This is a fantastic recipe. It received rave reviews from all those who ate them. Thank you for sharing!

  • GaitherMom
    Oct 29, 2017

    This is a fantastic recipe. It received rave reviews from all those who at3 them. Thank you

  • Sharon
    Mar 24, 2017

    Loved this recipe. Used whole wheat white flour and one pie pumpkin for extra flavor just in case. Easy quick to make and bake. Will definitely make many more times. Did not make the glaze for this group does not like sweet.

  • asneib01
    Nov 13, 2016

    No comment left

  • Patricia
    Oct 31, 2016

    I thought these were very good with one exception - the glaze. I made these on Sunday to bring to work on Monday. When I uncovered them Monday morning, the glaze was a sticky, gooey mess. I would make them again with a glaze that hardens or wait to put the glaze on just before serving.