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Iced Pumpkin Scones

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Iced Pumpkin Scones – Perfectly spiced pumpkin scones covered in icing to make for a sweet breakfast treat

Iced Pumpkin Scones on a cooling rack

That’s right…I’ve got more pumpkin coming at ya! You can try to hate on the pumpkin fad, but the truth is, pumpkin is popular for a reason – cause it’s gosh-darn delicious!

Today’s pumpkin recipe is a tribute to the first-ever pumpkin treat I ever tried – a pumpkin scone. Like many of you, pumpkin was something that I was introduced to by Starbucks. I had never tried a single pumpkin treat growing up because, well, it’s pumpkin and frankly, we’re chocolate people. But suddenly pumpkin treats started to pop up at the beloved coffee shop and I suddenly trusted the idea that pumpkin could be good. Marketing at its finest, folks.

Not only was a pumpkin scone the first pumpkin treat I ever tried but it was the first scone I ever tried, as well. Even with a British-raised grandmother, I had never tried a scone before. When I took my first bite, all I remember was being pleasantly surprised by the spices and moist, yet dense, texture of the scone. Welp, the impossible happened- I liked pumpkin!

So today, I would like to commemorate that moment by replicating that delicious iced pumpkin scone and sharing it with you all.

And here she is!

Iced Pumpkin Scones on a plate Iced Pumpkin Scones on a plate with a bite taken out of

Making scones is quite similar to making biscuits – cold butter, flour, baking soda, baking powder, etc. The only major difference is that scones have sugar. In the case of these iced pumpkin scones, it’s brown sugar.

Similarly to biscuits, the cold butter is worked into the flour to make a crumb-like texture. Then, the wet ingredients are added to make a dough. The dough is then rolled out to form a rectangle, from which we cut out our triangles.

Then, you simply bake them, let them cool, and coat in two different kinds of icing: one plain, white icing and one pumpkin spiced icing. The spiced icing on its own adds too much spiced flavor to the already-spiced scone. So it’s great for drizzling over the plain icing instead of using it by itself.

Iced Pumpkin Scone dough cut into triangles

If, like me, this is your first time making scones, here are some tricks I learned along the way that you’ll find helpful:

  1. When adding the wet ingredients to the dry, fold them together, being careful not to over-mix. If you mix too much, the dough will get tough which will make the scones tough.
  2. If the dough it sticking to your rolling pin and/or counter, add more flour and knead into the dough to dry it out a little.
  3. A pizza cutter makes it super easy to cut the triangles
  4. To keep the icing from pooling at the bottom of the scones, I place the scones on a wire rack on top of a baking sheet and then spoon the icing over them while on the rack. The excess icing will drip through the wire rack and onto the bottom of the baking sheet, keeping the scones clear of excess icing.

And there you have it – my first scone recipe and a lovely addition to your fall baking repertoire! What other scone recipes do you recommend? I am so excited to try more of them!

Print Recipe

Iced Pumpkin Scones

Perfectly spiced pumpkin scones covered in icing to make for a sweet breakfast treat
Prep Time15 mins
Cook Time12 mins
Total Time47 mins
Servings: 8 scones

Ingredients

For the pumpkin scones:
  • 2 cups all-purpose flour
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter unsalted, cold, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons milk
  • 1 large egg
  • 2 teaspoons pure vanilla extract
For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
For the spiced glaze:
  • 1 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons milk

Instructions

  • Preheat oven to 400 degrees. Prepare large baking sheet by lining with parchment paper. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, spices, salt, and baking soda. Whisk until combined. Add cold, cubed butter and crumble butter into flour mixture with your hands until butter is in very small pieces.
  • In a medium bowl, mix puree, egg, milk, and vanilla extract until combined. Add to dry mixture and fold together carefully. Do not over mix.
  • Pour batter onto a clean counter surface and knead a few times until dough comes together and is no longer sticky. Add more flour to keep it from sticking to the rolling pin and surface, if needed. Roll out into a 10x7 rectangle.
  • Using a sharp knife, cut in middle length-wise and then width-wise. You should have 4 smaller rectangles. Make a diagonal in each rectangle to make 8 triangles. Place triangles on prepared baking sheet about 1-2 inches apart.
  • Bake in preheated oven for 10-12 minutes, or until toothpick comes out clean when inserted in the center of the scones. Remove from oven and let cool for 10 minutes before icing them.
  • Mix icing ingredients together. Spoon plain icing all over each scone. Let it set for 5 minutes. Mix ingredients for spiced icing. Drizzle spiced icing over each scone. Let them set completely before serving or storing.

Notes

Recipe adapted from Damn Delicious

Pin for later:

Iced Pumpkin Scones photo collage

More treats you’ll love:

Pumpkin Cheesecake Macarons

Plate of Pumpkin Cheesecake Macarons

Mini Pumpkin Doughnut Muffins

Plate of three Mini Pumpkin Doughnut Muffins

Pumpkin Oatmeal Cream Pies

Stack of Pumpkin Oatmeal Cream Pies

Comments

  4. Vicky says

    Who needs to go to Starbucks when you can make these yummy scones at home. During the season I love everything pumpkin and the certainly fits the bill. What a delightful breakfast this would make for Christmas morning!

    Reply

  6. Michele says

    I can just imagine how delicious these scones must be! That glaze looks scrumptious! There aren’t too many things that include pumpkin that I would refuse. I definitely see me making these in the near future!

    Reply

  7. georgie says

    these look fantastic!! i love the flavour combinations. It also took me forever to realise that my ‘iced’ you meant with icing, not using cold ice water or ice cubes ha ha total idiot!

    Reply

  11. Lauren says

    I have yet to tackle scones, but this looks like a good place to start! These would be perfect for thanksgiving day breakfast. The icing looks soooo delicious too!

    Reply

  23. Aleta says

    Oh goodness these look incredible! I love pumpkin season, not just for the actual pumpkin (which of course I love too), but for the spices that come along with it. You nailed this recipe, I can’t wait to give it a try!

    Reply

  25. Shelley says

    I’m nowhere near tired of pumpkin yet – I say BRING IT ON! You’re totally right: it’s just so delicious – a full-on autumn flavor that manages to be terrific in both sweet and savory recipes! Plus, it’s so nutritions. WIN! My daughter and I always say that we want to bake scones more often – this is a great idea for us to make together over the holidays – thank you for the lovely inspiration, Sharon!

    Reply

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