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

I decided I no longer wanted to fork out big bucks for the autumn delight of pumpkin scones from that famous coffee chain. I went on a hunt for something I could make myself and got this beauty of a recipe. They're even softer than the ones I've loved from the store with the mermaid logo and way too easy to make. Serve with chai tea!

Recipe Summary

15 mins
1 hr 25 mins
2 hrs 10 mins
30 mins
12 scones


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  • Combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger in a food processor. Add butter 1 tablespoonful at a time; mix until dough is crumbly.

  • Whisk pumpkin, eggs, and 6 tablespoons milk together in a bowl. Fold pumpkin mixture into dough in the food processor; blend until a dough forms.

  • Shape dough into a ball and pat out on a lightly floured surface. Split the dough in half repeatedly to make 12 equal portions. Shape portions into pie-shaped pieces by hand, about 3/4-inch thick each. Place scones onto the prepared baking sheet.

  • Bake in the preheated oven until light brown, about 15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.

  • Combine confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 pinch cloves, and 1 pinch ginger in a bowl. Mix until smooth. Drizzle icing over scones in a zigzag pattern. Let dry before serving, about 1 hour.

Nutrition Facts

489 calories; protein 6.2g; carbohydrates 88.2g; fat 13.2g; cholesterol 62.5mg; sodium 587.1mg. Full Nutrition