Pumpkin Scones

Make your own pumpkin scones this Fall (move over, Starbucks)!

I love using canned pumpkin in recipes because it adds great moisture to baked goods. This recipe is pretty simple and trumps other scones out there. I hope you try it out!


  • 2 cups all purpose flour

  • 2 tsp baking powder

  • 1 tsp pumpkin pie extract or 1 tbsp pumpkin pie spice

  • 1 tsp ground cinnamon

  • 1/2 tsp freshly ground nutmeg

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, cold

  • 1 egg

  • 1/3 cup buttermilk

  • 1/2 cup brown sugar

  • 1/2 cup pumpkin puree

  • 1 tsp vanilla extract

  • Glaze - 1 cup confectioners sugar, pinch of salt, 1/4 cup milk, 1 tbsp maple syrup, 1 tsp cinnamon


  • Preheat oven to 375 and prep a large baking sheet with parchment paper

  • Whisk together all dry ingredients (flour, baking powder, spices and salt)

  • Cut the cold butter into the mixture using a pastry cutter or fork until you have butter the size of a pea (no larger)

  • Mix together the wet ingredients in a separate bowl (egg, buttermilk, brown sugar, vanilla extract)

  • Add the wet ingredients into the dry and mix until just combined (don't over mix)

  • On a floured surface, work the dough into a circle shape about 1 1/2 inches thick

  • Cut into wedges (makes 8) and place on the baking sheet

  • You can brush with egg wash, heavy cream or buttermilk and place in the oven for 20 minutes or until lightly browned

  • Let the scones cool completely on a wire rack

  • Next, mix together ingredients for glaze and drizzle over the scones. Let the glaze dry slightly and enjoy!