Did Someone Say Pumpkin Scones


To be totally honest, I love Starbucks I really do. They were the highlight of my life in college and I still indulge in a cold brew every now and then but let’s be real… Their bakery section is not so great.

If I am going to be paying $5 bucks for something, it better be nothing but delicious. Not always the case when I get a scone at Starbucks. So I tweaked my scone recipe, added some yummy pumpkin puree and came up with a soft, velvety scone with oodles and oodles of frosting.

Scones are the easiest thing to make once you find a good recipe and learn a few tricks. I found this article not too long ago and it changed how I make scones. Check it out here if you are a little hesitant to try to make these delicious little guys or if you want to improve your technique.

This recipe calls for two types of frostings: a vanilla bean and a pumpkin frosting and both are so yummy, you’ll be linking the bowl when you’re done! I mean who doesn’t love frosting?! I personally like to drench my scones in both but that’s just me 🙂

The key to moist and fluffy scones is all in the batter. The pumpkin puree really softens the dough which will prevent your scones from coming out like bricks. Freezing your butter also helps with the texture of your scones. Grating it into long shreds ensures that your scones will be flaky and oh so delicious.


Sur La Table Marble Pastry Board

I bought this pastry board a month ago and have used it at least twice a week! Sur La Table has some amazing products but this is my by far my favorite.

Hamilton Beach 8-Cup Food Processor

I also didn’t realize how many recipes call for a food processor. In a pinch I used to use a blender but I finally caved and bought this one. It was cheaper than most but had solid reviews. It’s been a life saver ever since!

Did Someone Say Pumpkin Scones?
Delicious pumpkin scones with a moist center topped with vanilla bean and pumpkin glaze. Easy to make, not so easy to share.
Servings: 6 Large Scones
For the Scones
  • 1/4 Cup Pumpkin Puree
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 2 teaspoons Vanilla Extract
  • 2 Cups Flour
  • 1/3 Cup Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 8 tbsp Unsalted Butter frozen and shredded
  • Milk for coating scones
For the Vanilla Bean Glaze
  • 1/2 Vanilla Bean split and scrapped
  • 1/2 Cup Powdered Sugar
  • 2 tbsp Milk
For the Pumpkin Glaze
  • 1/2 Cup Powdered Sugar
  • 1 tbsp Pumpkin Puree
  • 1/8 teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 3 tbsp Milk
How To Make
For the Scones
  1. Preheat your oven to 400*F
  2. Take your butter out of the freezer and shred using the large holes on a cheese grater and toss back in the freezer for later use.
  3. In a medium saucepan, add pumpkin puree, cinnamon, nutmeg, and cloves and simmer on a medium heat for 5-8 minutes. Do not let boil. Then remove from heat and let cool. By doing this, you are "awakening" the pumpkin flavors and making your scones more tasty.
  4. In a mixing bowl, blend flour, sugar, baking powder, and salt together and toss in a food processer. Add frozen butter and pulse a few times until it is well blended. It will look more like a course crumbly mixture.
  5. Scrape your crumbly mixture back into your mixing bowl and fold in pumpkin puree mixture. 
  6. Place your dough on a flat, floured surface like a pastry board or even your counter. Your dough should be nice and firm at this point.
  7. Mold your dough into a 12 x 4 in rectangle like pictured above.
  8. Take a long knife or a pizza cuter and run it under cold water. Now cut your dough into three squares and then cut across each square diagonally making 6 large scones. Feel free to keep wetting your knife to prevent your dough from sticking.
  9. Coat your dough with a little bit of milk and place on a baking sheet lined with parchment.
  10. Bake for 12-50 minutes.
  11. Let scones cool for at least 15-20 minutes before adding frosting.
For the Vanilla Bean Glaze
  1. Scrape your vanilla bean and place in a small mixing bowl.
  2. Add in milk and powdered sugar and whisk until fully incorporated.
  3. Add more powdered sugar if too runny. Add more milk if too thick.
For the Pumpkin Glaze
  1. Add the pumpkin puree, cinnamon, nutmeg, powdered sugar, and milk in another small mixing bowl and whisk until fully incorporated.
  2. Add more powdered sugar if too runny. Add more milk if too thick.


  • Freeze your butter a head of time then run it through a cheese grater on the large hole section
  • Wet your knife when cutting your dough into triangles to prevent the dough from sticking to your knife
  • Always coat your scones with milk or heavy cream before placing in oven




  1. I can’t wait to try these!! I’ve always wanted to make scones but was a little hesitant. Thanks for the tips too! Can’t wait for more pumpkin recipes!!!

    • Hey Amanda! More pumpkin recipes are on their way! I’m making a pumpkin cheesecake this weekend along with pumpkin pie 🙂 Let me know how your scones turn out!

  2. This looks AMAZING!! My mouth is watering now! I would for sure like to try this out

  3. I think I’d be okay with the pumpkin frosting! I’m a picky eater but these look yummy!

  4. Everyone goes crazy for pumpkin in the fall! These look absolutely delicious, thanks for sharing!

    Kimberly Love
    Author of Upcoming book, You Taste Like Whiskey and Sunshine,
    http://www.kimmilove.com, http://www.instagram.com/kimmiloveauthor, http://www.facebook.com/kimmilovetheauthor, http://www.twitter.com/kimmiloveauthor

  5. Your glaze’s sound delicious! Thsi recipes looks fab and so easy to veganise… Thank you for the mega idea 💚

  6. These look SO good & would be so easy for me to make veganized. Thank you so much for sharing- saving this recipe for later.

    • I will have to throw some vegan recipes up soon! I”ve been trying to go vegan at least once a week!

  7. These look so yummy! I seriously love pumpkin anything. Do you have a good pumpkin pancake recipe? I would love that. I want to make some for my kiddos!