58 Ratings
  • 5 star values: 51
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1

After eating a delicious pumpkin scone from my favorite coffee shop, I went home and played around with a base recipe until I came up with what I believe to be a fabulous copy!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Scones:

Glaze:

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.

    Advertisement
  • Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.

  • Mix pumpkin, egg, and half-and-half together in a separate bowl; stir into flour mixture just until combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-like wedges and arrange on the prepared baking sheet.

  • Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.

  • Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones.

Cook's Note:

For a less spiced glaze, eliminate the cinnamon and pumpkin pie spice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

369 calories; 10.8 g total fat; 36 mg cholesterol; 370 mg sodium. 64.3 g carbohydrates; 5 g protein; Full Nutrition


Reviews (41)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/20/2015
I usually only try recipes that have high ratings but after having a pumpkin scone at the local bakery I looked for a recipe that sounded like the one I had. No one had rated this one yet so I took a chance. This was absolutely amazing! Possible better than the bakery. I didn't have half and half but milk seemed to work fine. Half of the batch I made just like the recipe and the other half I added chocolate chips to... both were great! I make my own fresh pumpkin and it tastes so much better than canned. I can't wait to make more and share them with family!
(9)

Most helpful critical review

Rating: 2 stars
08/22/2018
Stuck to recipe although only made half frosting. Not impressed. Very heavy and couldn't taste the pumpkin.
58 Ratings
  • 5 star values: 51
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
Rating: 5 stars
10/20/2015
I usually only try recipes that have high ratings but after having a pumpkin scone at the local bakery I looked for a recipe that sounded like the one I had. No one had rated this one yet so I took a chance. This was absolutely amazing! Possible better than the bakery. I didn't have half and half but milk seemed to work fine. Half of the batch I made just like the recipe and the other half I added chocolate chips to... both were great! I make my own fresh pumpkin and it tastes so much better than canned. I can't wait to make more and share them with family!
(9)
Rating: 5 stars
11/09/2015
Delicious. Not grey like the picture. I subbed a cup of whole wheat flour and added chocolate chips and almonds to the second batch. I used the food processor for this whole recipe. and FYI 3/4 c pumpkin is half of a 15 oz can so a double batch is easy. A keeper recipe for sure.
(7)
Rating: 5 stars
11/22/2015
We all really enjoyed this recipe with two changes: less sugar and no topping. "Coffee Shop" scones are much too sweet for me; I knew this before trying the recipe so changed it accordingly. I've made it twice now and both times the dough has been really really wet. I added just enough flour to keep my hands from sticking so it was still pretty wet going into the oven. But man do they come out delicious and with a great biscuit-y texture.
(6)
Advertisement
Rating: 5 stars
11/09/2016
This recipe was delicious!! Just like the pumpkin scones you'd find at Starbucks. I baked for 10 minutes. I followed the recipe with two exceptions: 1. I didn't have any shortening so I used 6 tbsp butter. To offset this change since sometimes my baked goods spread or are flat when using all butter I added about 1/4 cup flour. It turned out fantastic and I don't think made any difference. 2. I added 1 tsp vanilla extract to the wet ingredients. I had some leftover cinnamon icing (1 cup powdered sugar 1/2 tsp vanilla 1/2 tsp cinnamon 1 tbsp milk or to preferred consistency) I drizzled on top while it was still warm. So yummy!! This will be my go-to fall recipe!
(4)
Rating: 5 stars
09/25/2016
I made this with pumpkin pie spice instead of the cinnamon etc..and used almost a tablespoonful. I didn't want to waste my leftover canned pumpkin so I added the rest which was closer to a whole cup total. Used a scone pan I was wanting to try so I greased it with butter and baked for about 25 mins at 400 degrees. Made 1/2 the glaze and they were fabulous! Great recipe!
(4)
Rating: 5 stars
03/09/2018
Great recipe! I added a bag of mini chocolate chips the scones were delicious! I also added a full cup of pumpkin and a quarter cup more flour.
(2)
Advertisement
Rating: 5 stars
10/31/2017
Came out fantastic only regret was not making a second batch. Moist delicious with just a touch of butter served warm were gone in no time. Would recommend to anyone good level of spice but not out of control
(2)
Rating: 5 stars
11/21/2015
I wouldn't change a thing.......awesome recipe.
(2)
Rating: 5 stars
02/04/2017
Didn't make any substitutions perfect as is. Two batches in a week.
(1)