Harvest Pumpkin Scones

We are halfway over October and this is the FIRST time I have done any fall baking. This month has been a whirlwind and I finally have some down time.

These pumpkins scones are soft, fluffy, and not to sweet. Perfect for breakfast or an afternoon snack! I made double batch because I knew these wouldn’t last long.


These scones just scream everything fall! I hope you enjoy them as much as we do.

Harvest Pumpkin Scones

Scone Ingredients

  • 1/2 can of pumpkin puree

  • 2 1/4 cup flour

  • 1/4 cup sugar

  • 1 1/2 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 1/2 teaspoon nutmeg

  • 6 tablespoons of cold butter

  • 1 egg

  • 1/4 cup of heavy cream

Glaze Ingredients

  • 1 tablespoon of heavy cream

  • 3/4 cup powdered sugar

  • 1 teaspoon vanilla

Preheat oven to 425 degrees.

Combine sugar, flour, salt, baking powder, and butter in food processor. Blend until mixture looks like course crumbs.

In another bowl add all wet ingredients and spices. Mix together. Fold in dry ingredients.

Form dough into disk that is 7-8 inches wide and 1 inch thick. Cut dough into 8 triangles. Put triangles onto baking sheet. Bake for 11 minutes.

When scones have cooled mix together glaze mixture and drizzle the glaze on top.