Moist Pumpkin Scones Recipe

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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 each: 338 calories, 13g fat (8g saturated fat), 59mg cholesterol, 348mg sodium, 51g carbohydrate (23g sugars, 2g fiber), 5g 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

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Sharon User ID: 6655088 263824
Reviewed Mar. 24, 2017

"Loved this recipe. Used whole wheat white flour and one pie pumpkin for extra flavor just in case. easy quick to make and bake. Will definitely make many more times. Did not make the glaze for this group does not like sweet."

Patricia User ID: 7401890 256190
Reviewed Oct. 31, 2016

"I thought these were very good with one exception - the glaze. I made these on Sunday to bring to work on Monday. When I uncovered them Monday morning, the glaze was a sticky, gooey mess. I would make them again with a glaze that hardens or wait to put the glaze on just before serving."

Wempey User ID: 8591011 235793
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."

Bugsli User ID: 6595771 235099
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"

MzVonRotten User ID: 8392324 227054
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 ;)"

Mokiepoet User ID: 8076307 147930
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."

KimHM User ID: 8044536 94405
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."

HaruBells User ID: 7997084 94404
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!"

LauraManning User ID: 968398 117092
Reviewed Jan. 18, 2014

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

teapotmom7 User ID: 7483610 163559
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."

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