Pumpkin Scones with Spiced Glaze

I’m so excited to have shared the first pumpkin recipe of the season! I absolutely love fall and the warm, cozy baking. I made these scones for breakfast today and they were delicious! Even my mom, who is not a huge scone fan, said that they were the best scones she’s had and commented on how tasty they are. The glaze adds a perfect touch of flavor and the scones are so tender and moist. The perfect dainty to pair with a cup of hot tea.

This recipe was generously shared with us by our friend Lisa from Altona Colony.

Pumpkin Scones with Spiced Glaze
These scones are so moist and tasty. Wonderful for breakfast or tea time.
Serves: 16 scones
  • 2 cups all purpose flour
  • ⅓ cup brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Heaping tablespoon pumpkin pie spice*
  • ½ cup cold butter (1 stick)
  • ½ cup pumpkin puree
  • 1 Tbsp molasses
  • 3 Tbsp heavy cream
  • 1 large egg
  • 1 Tbsp vanilla extract
  • Pumpkin spice glaze:
  • 1 cup powdered sugar, sifted
  • 1 Tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1-2 Tbsp heavy cream or milk
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. Cut the butter into the flour mixture and mix with a pastry cutter or your hands until it resembles course crumbs.
  4. In a separate small bowl, whisk together pumpkin puree, molasses, heavy cream, egg and vanilla extract.
  5. Stir the pumpkin mixture into the flour and butter mixture and combine with a spatula or wooden spoon until a dough forms.
  6. Transfer the dough to a well floured surface. Knead it (if needed) until it comes together.
  7. Pat the dough into a 10 in by 7 in rectangle. Cut the rectangle in half lengthwise.
  8. Working with one half at a time, pat the dough into a circle. Make sure it's not too thin. Then cut it into 4 equal pieces, cutting each piece in half so you have 8 pieces. Flour your hands and work surface as needed. Repeat the process with the other half.
  9. Place scones on parchment lined baking sheet and bake in preheated oven for 12-13 minutes. Don't overbake.
  10. Let cool a bit then drizzle on glaze. Enjoy!
  11. For the glaze, whisk all ingredients together in a bowl.
If you don't have pumpkin pie spice, use the following ingredients:
1 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg


  1. Sonya Decker at

    Hi Denae! I made these scones, and they were delicious! They are perfect for fall. I made them last night, put them in the fridge, and baked them this morning for breakfast. I also used half spelt flour. The dough was quite sticky, but they turned out we’ll. Thanks for the great recipe! I love your photography and your blog! – Jewel

    1. MyWayGourmet at

      I’m so glad you loved them, Jewel! I found the dough to be a little bit sticky as well.
      Thanks for your compliments, coming from you, it means a lot! 🙂

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