Pumpkin Scones

What is a better idea to end November with these delicious pumpkin scones? These are super easy to whip up, and make a perfect dessert, breakfast, or snack and will bring back the fall vibes you will miss during winter!

Flavored with real pumpkin, topped off with a cream cheese glaze, one bowl….how much better could these scones really get?

Also just a heads up, better content will be here after Christmas! For Christmas this year I’m asking for a new tripod, and a photography backdrop so you will see better photos and videos! Please provide any feedback about my site now.

  • 2 cups + 2 tablespoons of all-purpose flour 
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon of cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon of fine salt
  • 1/2 cup of butter, frozen
  • 1/3 cup + 2 tablespoons of heavy cream, divided
  • 1 large egg
  • 1/2 cup of canned pumpkin puree, patted dry
  • 1/2 cup of light brown/dark brown sugar (split)
  • 1 teaspoon of vanilla


  • 3 oz cream cheese, softened
  • 1/2 cup of powdered sugar
  • 1 tablespoon of milk or heavy cream
  1. Preheat your oven to 400 degrees and line a baking tray
  2. In a large mixing bowl, whisk together the flour, sugar, salt, pumpkin spice, baking powder, and cinnamon until combined.
  3. Chop up the frozen butter into very small pieces, or use a cheese grater. Add to the flour mixture, and mix with a pastry cutter to combine to coarse crumbs.
  4. In a large liquid measuring cup, whisk together the 1/3 cup of heavy cream, egg, blotted pumpkin puree, and vanilla until fully combined. Add the to the butter/flour mixture. Mix until everything is incorporated. The mixture should be a bit stickier than other scone doughs.
  5. On a lightly floured surface, make a circle with the dough and flatten to be about 1-2 inches thick, or what you desire. Cut into desired sized pieces and space 2 inches apart on your baking sheet. Lightly brush with heavy cream.
  6. Bake for 22-26 minutes, or until set.
  7. For the glaze; Whisk together the cream cheese and sugar, then add the milk. Add more powdered sugar for a thicker consistency, and more milk for it to be thinner. Drizzle over the slightly warm scones.
  8. Enjoy!

Comment below what your favorite type of scone/breakfast pastry is!


11 thoughts on “Pumpkin Scones”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.