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Moist Pumpkin Scones Recipe

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

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Moist Pumpkin Scones Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 16 Servings

15 15 30

Ingredients

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1-1/4 cups canned pumpkin
3/4 cup milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons milk
1/4 teaspoon pumpkin pie spice

Directions

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.

Nutritional Facts 1 serving (1 each) equals 338 calories, 13 g fat (8 g saturated fat), 59 mg cholesterol, 348 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Moist Pumpkin Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p46

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Reviews for Moist Pumpkin Scones

Moist Pumpkin Scones

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Reviewed on May. 01, 2013 by HOGWriter

These were indeed wonderful - especially with coffee. I tried equal parts whole wheat and regular flour as suggested by lgranado (10/17/10) and they still retained the moist texture.

Reviewed on Mar. 10, 2013 by rupbrown

My family thinks they are great!

Reviewed on Oct. 22, 2012 by abcramer

I've made this several times and always get good reviews from my guests! When I'm in a hurry, I make sure all ingredients are combined/wet with my hands and then I scoop them out with an ice cream scoop and bake. Less mess!

Reviewed on Oct. 16, 2012 by Charlasweb

My entire family loved these...including the little (somewhat-picky) ones! Super-duper moist too. Not too sweet, but a perfect after-dinner treat.

Reviewed on Oct. 07, 2012 by lindaket

Tried this recipe for brunch with friends this morning. It was great and received rave reviews around the table. I usually stay away from scones because they are usually so dry. I was intrigued by this recipe listed as "moist". They are, indeed moist and have a good , but not overpowering, pumpkin and spice flavor. I added about 1/4 tsp. cinnamon along with the spice to the glaze. This recipe is definitely a keeper!

Reviewed on Sep. 30, 2012 by merchris

I have never had the coffee house scone before, but I had some extra pumpkin and tried these and man, they are tast-y! I wasn't going to put the glaze on, but it really adds something extra to it.

Reviewed on Apr. 30, 2012 by Taya

I make these over and over again, they are great! Thanks for sharing this recipe with all of us!

Reviewed on Apr. 01, 2012 by hjcary

These were awesome! Made them for church today and they were all eaten and got many compliments. Unlike most scones which are often dry these were moist.

Reviewed on Jan. 02, 2012 by angwilli

This recipe was awesome - the scones are far better than Starbucks pumpkin scones! The only change I made was adding 1/3 c raisins - yum!

Reviewed on Oct. 29, 2011 by danielleylee

I cut this recipe in half but kept the spices the same. I did add a little vanilla extract to the glaze!! Made the entire house smell like the holidays!!!

Reviewed on Sep. 29, 2011 by Coryskitchen

Good flavor & easy to make. :)

Reviewed on Mar. 20, 2011 by cherie.godbey

Very, very good! And easy to make! Great recipe!

Reviewed on Feb. 10, 2011 by stainter

Awesome recipe! My sister worked at Starbucks and said that these scones are better than the Starbucks pumpkin scones. I used buttermilk instead of milk, and baked for 10 minutes. Very moist.

Reviewed on Nov. 14, 2010 by Karen K Loos

I have made these a couple of times and the family loved them. A keeper.

Reviewed on Oct. 30, 2010 by Patsniee1

Wonderful! Really moist and just the perfect amount of cinnamon and spice.

I added raisins and pecans for a little extra .. yum!

Reviewed on Oct. 17, 2010 by lgranado

These are a hit in my home. I have even modified it a little by using half whole wheat flour and half all purpose and they turned out just as delicious. My house if plum full of growing teens so of course I ran out of milk. I used canned milk in the glaze and also another success. I think the canned milk made the glaze more rich and creamy. I am very pleased with this recipe and will add it to my regularly used box.

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