Double Glazed Pumpkin Spice Scone

Bread, Breakfast


I just trying to get ahead of the “food blog game” and have some pumpkin recipes ready for when you all should be wanting to make some fall treats.

These pumpkin scones are so amazing!  They are moist and decadent with the double glaze.  I got this recipe from and only changed one thing about the glaze.  I didn’t have whole milk on hand, so I used half and half.  I also make my own pumpkin pie spice which I use on other pumpkin recipes.

Pumpkin Spice Scone

Double Glazed Pumpkin Spice Scones

2 cups flour

1/4 c + 1 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

6 Tbsp cold butter, cubed

1/2 cup canned pumpkin puree

3 Tbsp half and half

1 large egg

Glaze #1

1 c + 1 Tbsp powdered sugar

2 Tbsp half and half

Glaze #2

1 c + 3 Tbsp powdered sugar

2 Tbsp half and half

1/2 tsp ground cinnamon

1/8 tsp pumpkin pie spice

1. Preheat oven to 425 degrees and line baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.  Cut in cold butter until it resembles coarse crumbs and there are no remaining pieces of butter.  Set aside.

3. In a small bowl, whisk pumpkin, half and half, and eggs.  Fold in to dry ingredients and form a ball.

4. Pat out dough on to a lightly floured surface.  I like to form a circle about 1 inch thick and about 6-8 inches in diameter.  Cut in to 6 even triangles.

5. Place on baking sheet and bake for 14-16 minutes until light brown and dry to the touch on top.  Let cool completely on wire rack before glazing.

6. Whisk glaze #1 and brush evenly over cooled scones.  Let dry.  Whisk glaze #2 and drizzle over top.  Let dry and serve.  YUM!


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