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Moist Pumpkin Scones Recipe

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4.5 27
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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.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES: 16 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Moist Pumpkin Scones in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p46

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.

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Reviewed Oct. 28, 2015

"I should have read the reviews before I made these. These are not scones. I baked mine for 30 minutes, twice as long as called for. They were still doughy in the center."

Reviewed Oct. 17, 2015

"Very good. I had to use 3/4 C buttermilk instead of regular milk since I was low on milk. Decreased the baking powder to 3 tsp and increased the soda to 1 teaspoon to accommodate for buttermilk and baking at 4000' above sea level. I did use all of the buttermilk in the dough. To adjust for the sticky dough, after light kneading I patted the disks directly on the baking sheet and scored with an oiled pizza slicer. I did have to use a dough scraper. Baked a little longer than indicated. Great recipe"

Reviewed May. 27, 2015

"Oh boy, was this recipe a challenge from the start. I was bored and searching the pantry and here is this lone can of pumpkin. What does one do with pumpkin in the middle/end of May? We make scones of course!

Here I am, all my spices and leavening agents measured and ready to go, and I'm out of flour.... *grinds teeth* Why didn't I check that first?! Besides the point...
Okay. I have Jiffy Mix. I can do this! Combine, mix, muffin method, turn out on floured surface, knead. KNEAD?! This is the stickiest dough I HAVE EVER WORKED WITH! Hands are practically glue so I wash 'em and grab the dough blade.
Still the stickiest dough in existence, but I got it patted out and cut into wedges. Baked at 400 for 12 minutes and let them cool while I prepared the glaze (which I halved, but that's personal preference. I'm not big on frosting/icing/glazes).
Verdict? Daughter declared them "BLECH!" but my Oolong tea and I declare them DELICIOUS, but probably better without crazy "what happened to my pantry staples?!" modifications ;)"

Reviewed Nov. 5, 2014

"If you know scones and the texture and density than you will be disappointed in this recipe! This was more of a recipe for pumpkin bread. It did more pumpkin, but put it in bread pans."

Reviewed Oct. 20, 2014

"It was just ok in my opinion. There really was not nearly enough pumpkin in the recipe. They were much more moist than your average scone but basically tasted like a wad of bread dough... Flavorless."

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