Pumpkin Scones

Pumpkin Scones

I absolutely love autumn baking! As soon as September comes I just want to put pumpkin and cinnamon in everything I bake! I make pumpkin pie every year and when I first started this tradition you couldn’t buy tinned pumpkin puree in the UK. Now it’s readily available I’m making lots of other pumpkin recipes too, like these yummy Pumpkin Scones. They are filled with Autumn spices and drizzled with a sweet glaze.

Step by step…

First I put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves in a bowl and mixed together. Then I added the butter and rubbed together with my hands until it resembled breadcrumbs.

In a separate bowl I whisked together the egg, milk, and pumpkin puree.

I combined the pumpkin mixture with the flour and mixed until a dough formed. I placed it onto a floured service and roughly shaped it into a circle. Then I used a knife to cut it into triangles.

Do I have to cut the scones into triangles?

This recipe makes six good sized triangular scones, which is an American style shape of scone. You can cut smaller triangles to get more scones, or cut English style circle shaped scones with a round cutter.

I placed the shaped dough onto a lined baking tray and baked for about 15 minutes. They were beautifully golden brown. My kitchen smelt so good!


I put the Pumpkin Scones on a cooling rack and meanwhile made the two glazes. For the base glaze I mixed the icing sugar with the milk then spread it over each scone. For the spiced glaze I mixed the icing sugar, cinnamon, nutmeg, ginger, cloves and milk together. I put the spiced glaze in a piping bad a made a zig zag pattern over each scone.

These Pumpkin Scones are yummy and full of the taste of autumn and the festive season. They are so light and fluffy inside too!

What can I do differently?

You don’t have to add the glaze, you could cut the Pumpkin Scones in half and spread with butter instead, but the glaze does make the scones look very pretty in my opinion. You could also try adding dried fruit to the dough. I think cranberries or sultanas would go well.

Pumpkin Scones

The glaze and drizzle are so scrumptious and make the Pumpkin Scones into a lovely sweet treat perfect with a hot drink.

Can you make pumpkin puree from scratch?

Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree!

Recommended equipment & ingredients*

Baking trays Mixing bowls Cooling rack
Kitchen scales Pumpkin puree Piping bags

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More pumpkin recipes…

Easy Pumpkin Traybake Pumpkin Pie Pumpkin Cheesecake Chocolate Brownies
Easy Pumpkin Traybake Pumpkin Pie Pumpkin Pie Cheesecake (No Bake) Pumpkin Cheesecake Chocolate Brownies
Pumpkin Spice Baked Donuts Pumpkin Cupcakes
Pumpkin Spiced Baked Donuts Pumpkin Cupcakes Gingerbread & Pumpkin Cake Truffles

Pumpkin Scones

Delicious sones packed full of autumn flavour and drizzled with cinnamon glaze

Course Dessert
Cuisine American
Keyword Scones
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Author thebakingexplorer


For the scones

  • 320 g Self raising flour
  • 90 g Caster sugar
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cloves
  • 85 g Butter
  • 1 Egg large
  • 3 tbsp Milk
  • 125 g Pumpkin puree

For the plain glaze

  • 90 g Icing sugar
  • 1 tbsp Milk

For the spiced glaze

  • 80 g Icing sugar
  • 1 tbsp Milk
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Nutmeg
  • A pinch of Ground ginger
  • A pinch of Ground cloves


  1. Pre-heat your oven to 200C Fan/220C/425F/Gas mark 7, and line a baking tray with non stick baking paper
  2. Put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves into a large bowl and mix together
  3. Add the butter and rub together with your hands until it resembles breadcrumbs
  4. In a separate bowl whisk together the egg, milk, and pumpkin puree
  5. Combine the pumpkin mixture with the flour until a dough forms, try to not to over mix it, once it's come together that's good enough
  6. Pat the dough out into a circle shape about 1cm thick on a floured surface
  7. Cut the circle into 6 triangles - or use a round cutter if you prefer and re-roll until all of the dough is used
  8. Put the scones on the lined baking tray and bake for 15 minutes
  9. Cool the scones fully on a cooling rack
  10. Make the base glaze by mixing the ingredients together until smooth with no lumps, use a spoon to gently spread it over the top of each scone
  11. Make the spiced glaze by mixing the ingredients together until smooth with no lumps, put it a piping bag and drizzle it over each scone. If you don't want to use a piping bag you can drizzle it over with a spoon
  12. Make yourself a tea or coffee and enjoy a delicious scone! They will keep for 2 days in an airtight container in a cool place

Recipe adapted from Iowa Girl Eats.

If you like this, check out more of my Scone recipes!

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3 comments / Add your comment below

  1. Looks lovely, I love scones and pumpkin so these are sure to be a winner. Thanks for sharing! I am stopping by from Tasty tuesdays

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