Glazed Pumpkin Scones

This isn’t our first time making pumpkin scones. Why, then, are we bringing you this recipe for pumpkin scones again, two years later?

Glaze sums up this meaning perfectly.

A coffee shop chain (rhymes with “tar ducks”) used to sell these ridiculously tasty pumpkin scones. Glazing my scones isn’t something I routinely do, but after trying it at BlarBlucks, I’m a devotee.

To say I was super excited by the news that a certain coffee shop had recalled their pumpkin scones due to the discovery of alien components in them would be an understatement.

We could all do without plastic-tainted sweets, but life without readily available glazed pumpkin scones would be a real drag. So that’s why we’re all here today. Our search for a good scone recipe ends here with this pumpkin version. While the batter for these scones isn’t too sweet, the resulting scone has a dense, cake-like texture. Two complementary glazes, one a plain vanilla frosting and the other a pumpkin spiced icing, provide the finishing touch. These would be perfect for a Thanksgiving party or, if you’re anything like me, on a Sunday morning, a lazy morning in sweats and a pot of black coffee.


  • 1 large egg
  • 2 ¼ cups of all-purpose flour
  • 1/4 cup of sugar
  • 1/2 cup of canned pumpkin
  • 1/4 cup of half and half
  • 6 tablespoons of cold butter
  • 1 ½ tablespoons of baking powder
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground ginger
  • 3/4 cup of powdered sugar
  • 1 tablespoon of milk
  • ½ teaspoon of vanilla
Spiced glaze:
  • 1/2 cup of powdered sugar
  • 2 teaspoons of whole milk
  • 1 teaspoon of canned pumpkin
  • 1/8 teaspoon of ground ginger
  • 1/8 teaspoon of ground nutmeg
  • 1/8 teaspoon of ground cinnamon
  • 1/8 teaspoon of ground cloves


  1. To bake well, an oven temperature of 425 degrees F is recommended. Gather the dry ingredients (flour, sugar, baking powder, salt, and spices) in one place. To make coarse crumbs, cut in the butter with a pastry cutter or two butter knives. The use of a food processor is another option.
  2. The pumpkin, milk, and egg should be mixed together in a separate bowl. When you have a rough dough formed, fold in the wet ingredients. On a sheet of parchment paper, roll out the dough to a thickness of approximately an inch and a diameter of 8 or 9 inches. Dust with additional flour if necessary to prevent sticking.
  3. Slice the circular into eighths and place on a baking sheet that has not been oiled. Set the oven timer for 12–13 minutes and let the dish cool to room temperature.
  4. The glazes can be prepared by blending all the ingredients for each variety together until smooth. When the scones have cooled fully, you may dip them in the white glaze and leave them away to harden. The spiced glaze should be drizzled on top of the white glaze once the latter has set. The glaze can be applied with a spoon or a piping bag.
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