Rating: 5 stars
77 Ratings
  • 5 star values: 64
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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!



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


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

  • 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.

Nutrition Facts

369 calories; protein 5g; carbohydrates 64.3g; fat 10.8g; cholesterol 36.4mg; sodium 370.2mg. Full Nutrition