Pumpkin Scones

I’m always looking for easy things to grab and enjoy with my morning coffee. A friend had recently made some pumpkin scones that were absolutely delicious, so I just had to try the recipe for myself. (Thanks Brittany!)

I changed the original recipe a bit to use what I had on hand and to fit my own tastes. They turned out great, and my parents even loved them too! I will definitely be making these again.



  • 2 Cups Whole Wheat Pastry Flour
  • 1/4 Cup Packed Brown Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 1/2 tsp Ginger
  • 6 Tbsp Melted Butter
  • 1/2 Cup Canned Pumpkin Purée
  • 1 Large Egg
  • 3 Tbsp Vanilla Creamer

Pumpkin Spiced Glaze

  • 1/2 Cup + 2 Tbsp Powdered Sugar
  • 1 Tbsp Nonfat Milk
  • 1 tsp Canned Pumpkin Purée
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Ginger
  • Pinch of Allspice

1. Preheat Oven to 425º and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger. Use a whisk to thoroughly mix them.

3. Slowly mix in the melted butter, using your whisk to break up large clumps, until the mixture has an even texture.


4. In separate mixing bowl, whisk together the pumpkin purée, egg, and creamer.


5. Add the pumpkin mixture to the flour mixture, folding with a spatula to form a dough. Make sure all ingredients are evenly combined throughout the dough.


6. Transfer the dough to a floured surface and form a rectangle, about a 12″ long and 1″ thick. Using a sharp knife, cut the dough in half, forming two squares. Next, cut a big “X” in each of the squares. Then, cut down the middle of each “X.” Finally, cut the dough in half, lengthwise, so you have 16 triangle scones.

Sorry I forgot to take pictures of this process, so here is a diagram!

Screen Shot 2013-02-06 at 9.04.23 AM

7. Transfer your scones to your parchment-lined baking sheet and bake for 13 min.


8. Form the glaze while your scones are in the oven. Put all glaze ingredients in a small mixing bowl, and  whisk together.

9. When scones are done baking, transfer them to a wire cooling rack and allow to cool COMPLETELY before glazing.


The glaze will set after 5 min. or so. THEN, you can eat them. I know, I know.. it’s hard to wait that long!



One thought on “Pumpkin Scones

  1. Pingback: Pump-Cran Oatmeal Breakfast Cookies « Ice Cream with a Fork

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