When it comes to pumpkin scones, this isn’t our first rodeo (as evidenced by this recipe we posted way back in 2013). So…why are we coming back to you two years later with yet another pumpkin scone recipe?
One word: glaze.
There happens to be a large chain of coffee shops (rhymes with “tar ducks”) that once peddled these absurdly delicious pumpkin scones. While I normally don’t make a habit of glazing my scones, one experience at BlarBlucks had me converted.
So color me shocked when I found out a while ago that said coffee chain had recalled their pumpkin scones due to erm…foreign materials discovered in their baked goods (it wasn’t poop or anything…just plastic and glass. Mmmm.).
While the world is probably a better place without plastic-tainted desserts, the world is definitely NOT a better place without easy access to glazed pumpkin scones. Which is why we’re here today. This pumpkin scone recipe is the answer to our scone-lessness. The scone itself is moist and almost cake-like, though the dough itself isn’t overly sweet. And the glazes on top are the perfect balance––one a simple vanilla icing and the other a delightfully autumnal spiced pumpkin glaze. These are perfect for any fall gathering, or––if you’re like me––a Sunday morning in sweatpants with a big cup of black coffee.
Glazed Pumpkin Scones: Recipe Instructions
Preheat oven to 425 degrees F. Combine the flour, sugar, baking powder, salt, and spices in a mixing bowl. Using a pastry cutter or two butter knives, cut in the butter until the mixture resembles coarse crumbs. You can also do this in a food processor.
In a separate bowl, thoroughly combine the pumpkin, half and half, and egg.
Fold the wet ingredients into the dry just until a rough dough is formed.
Turn out onto a piece of parchment paper and form into a disc about 1-inch thick and 8 to 9 inches in diameter. If the dough is sticky, sprinkle with a bit of flour.
Cut the circle into 8 equal wedges and transfer to an un-greased baking sheet.
Bake for 12-13 minutes, and cool completely.
To make the glazes, simply mix together all the ingredients for each type until smooth. When scones are completely cooled, dip them into the white glaze and set aside to let the glaze set.
Once the white glaze sets, drizzle the spiced glaze over the top.
You can simply use a spoon or pipe the glaze on.
Glazed Pumpkin Scones
Ingredients
For the scones:
- 2 ¼ cups all-purpose flour
- 1/4 cup sugar
- 1 ½ tablespoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 6 tablespoons cold butter
- 1/2 cup canned pumpkin
- 1/4 cup half and half
- 1 large egg
For the white glaze:
- 3/4 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
For the spiced glaze:
- 1/2 cup powdered sugar
- 2 teaspoons whole milk
- 1 teaspoon canned pumpkin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Instructions
- Preheat oven to 425 degrees F. Combine the flour, sugar, baking powder, salt, and spices in a mixing bowl. Using a pastry cutter or two butter knives, cut in the butter until the mixture resembles coarse crumbs. You can also do this in a food processor.
- In a separate bowl, thoroughly combine the pumpkin, half and half, and egg. Fold the wet ingredients into the dry just until a rough dough is formed. Turn out onto a piece of parchment paper and form into a disc about 1-inch thick and 8 to 9 inches in diameter. If the dough is sticky, sprinkle with a bit of flour.
- Cut the circle into 8 equal wedges and transfer to an ungreased baking sheet. Bake for 12-13 minutes, and cool completely.
- To make the glazes, simply mix together all the ingredients for each type until smooth. When scones are completely cooled, dip them into the white glaze and set aside to let the glaze set. Once the white glaze sets, drizzle the spiced glaze over the top. You can simply use a spoon or pipe the glaze on.
I tend to avoid doughs and precise baking, but this was so easy! And delicious! My family gobbled them up so quickly, I immediately made a second batch.
I would love to see some added variations- like the orange scones that are so yummy at Blanera (lol)
I really appreciate your level of detail and bringing the knowledge! Definitely upping my game in the kitchen.
Blanera—hahaha. Thank you for the rating and feedback, Julianne! So glad the family enjoyed them. These are the perfect treat for the season.
Just made these for my son for the week what is the best way to store them so they stay fresh
Hi Cynthia, I just store them in an airtight container. If you’re going to keep them for a while, I would refrigerate them. Then I just warm them in the microwave for a few seconds.
Wow, these look mouth-watering! Love pumpkin scones :)
Thanks Sabrina!
I just made these today and they are delicious! I love that they’re not overly sweet – just right :) Thanks for sharing this wonderful recipe!
So glad you liked them monica!
Hi i have just found your blog and there are so many recipes here I want to try because they remind me of my childhood! Stupid question as I am new to baking/cooking, I don’t have a mixer or food processor but will a hand mixer do?
For this recipe, you can just use a good old fashioned bowl and elbow grease! Just mix the dough together by hand, like the pilgrims used to do when they didn’t have stand mixers. :)
Wow…they found glass AND plastic?! We’re glad we don’t buy from that chain anything ourselves:) Now those scones look fantastic, but we don’t have canned pumpkin here. Can we blanch some pumpkin and then use it instead? Does that sound stupid?:) Sorry for asking but we aren’t used to cooking with pumpkin here, and we’d love your input:)
Thank you for the delicious treat Sarah, have a great day!
xoxoxo
Yes, you can definitely use fresh pumpkin! I think the best way to do it is to peel and seed the pumpkin, cut it into chunks, and then steam until tender. Then you can puree or mash the pumpkin and use it in the recipe. Great question!
Hi,
These look amazing!
Do the glazes harden or do they stay soft?
Thanks!
Hey Kallah, thanks! The glazes do harden, so they hold up pretty well if you’re going to transport them.
Thanks for this recipe! Whole Foods also used to have glazed scones (gingerbread in the fall/winter and lemon in the warmer months) and they don’t seem to have them anymore. The not-to-sweet scone combined with the glaze is key, and I miss them! I’m totally making these soon!
you’re welcome Revell!
i love the pumpkin baked goods at blarblucks! (hopefully everything else is plastic free because it might not be on the same level as poop but still). also, that two toned glaze is so pretty; and not even that big of a hassle because they seem so easy!
Hahaha, yeah, the pumpkin loaf at BlarBlucks isn’t bad, i must say. And you’re right! The two glazes are really easy to whip together. :)