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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.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling YIELD: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


  • 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.

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.

Reviews for Moist Pumpkin Scones

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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."

Reviewed Sep. 19, 2014

"I made these for my mom's birthday this morning. Followed the recipe almost exactly. And they turned out great! The pumpkin flavouring is very subtle in a good way, and they are a beautiful fall colour. Definitely a fantastic way to kick off autumn. I just hope my mom likes them as much as I do!"

Reviewed Jan. 18, 2014

"Very tasty! I added a couple of tablespoons of melted butter to the icing plus maple flavoring."

Reviewed Nov. 13, 2013

"I thought they tasted very good, but the batter was very sticky. Had to flour my knife and my board several times so it/they wouldn't stick. They puffed up very nicely, so think the next time I make them, will make the circles a little larger."

Reviewed Oct. 30, 2013

"Love this for all the reasons everyone else says! Bake half the batch and save the other half in the freezer to bake fresh another day."

Reviewed Oct. 21, 2013

"These were delicious! My kids asked for them for days after I baked them. They are not as dry as most scones."

Reviewed Sep. 11, 2013

"I made this recipe exactly as written and I love it! The scones are great without the glaze, but even better with it. I definitely plan to make this recipe again! Although next time I'd cut the glaze recipe in half as I had quite a bit leftover."

Reviewed May. 1, 2013

"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 Mar. 10, 2013

"My family thinks they are great!"

Reviewed Oct. 22, 2012

"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 Oct. 16, 2012

"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 Oct. 7, 2012

"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 Sep. 30, 2012

"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 Apr. 30, 2012

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

Reviewed Apr. 1, 2012

"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 Jan. 2, 2012

"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 Oct. 29, 2011

"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 Sep. 29, 2011

"Good flavor & easy to make. :)"

Reviewed Mar. 20, 2011

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

Reviewed Feb. 10, 2011

"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 Nov. 14, 2010

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

Reviewed Oct. 30, 2010

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

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

Reviewed Oct. 17, 2010

"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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