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Double-Glazed Pumpkin Scones

These double-glazed pumpkin scones will beat store-bought scones any day of the week! The two types of icing (plain and pumpkin spice) take these flavorful scones to the next level.
Prep Time 10 mins
Cook Time 15 mins
Course Dessert
Servings 12
Calories 281 kcal


For the Pumpkin Scones

  • 2 cups all-purpose flour
  • cup granulated sugar
  • 1 tsp baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoon pumpkin pie spice
  • ½ cup unsalted butter COLD, cubed, (one stick)
  • 1 egg
  • 0.5625 cup pumpkin puree do NOT use pie filling (half cup + one tbsp)
  • 3 tablespoon whipping cream or half and half
  • 1 tablespoon vanilla extract seems like a lot but it's perfect!

For the Plain Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoon whipping cream

For the Pumpkin Spice Glaze

  • 1 cup powdered sugar
  • 1 tablespoon pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1.5-2 tablespoon whipping cream


For the Pumpkin Scones

  • Preheat oven to 400 F.
    Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.
  • Cut your cold butter in small cubes, then use a pastry cutter or fork to cut it into the flour mixture until the pieces break up further. (It's okay for there to be chunks of butter in the dough - you want that)!
  • In a separate bowl, whisk pumpkin puree, cream or half and half, egg, and vanilla.
    Add the egg mixture to the flour mixture until all ingredients are well incorporated, but don't overmix.
  • Roll your dough into an oval shape on a floured surface so that it can be cut into 12 pieces, each about ½ an inch thick.
    Place all 12 scones on a non-stick pan.
    Bake for 10-15 minutes, until a toothpick comes out clean from the center of a scone. I bake mine for 12 minutes.

For the Scone Glazes

  • While your scones cool for a few minutes, make your glazes.
  • Plain Glaze: Mix the powdered sugar and cream in a bowl. Start with 2 tbsp. of cream, and add up to one tablespoon more until you get the perfect glaze consistency.
    Pumpkin Spice Glaze: Mix the powdered sugar, pumpkin puree, pumpkin pie spice, and cream in a bowl. Add more cream until you get the perfect glaze consistency.
  • I like to add each glaze to a separate Ziploc bag and cut the corner of each bag to use for piping the icing.
    First, do a zigzag pattern of plain glaze on each scone while they're still a bit warm.
    Next, do a zigzag pattern of the pumpkin spice glaze. 
    Feel free to spread the glazes on the scones or get creative with how you add them! 


I like to eat the scones while they're nice and warm. You can also keep them in an airtight container on the counter for a few days to enjoy later. 


Calories: 281kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 31mgSodium: 184mgPotassium: 46mgFiber: 1gSugar: 26gVitamin A: 2338IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!