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Pumpkin Spice Scones


Sweet and flaky with just a hint of spice these Pumpkin Spice Scones are irresistible. They make a perfect dessert, breakfast or snack any time of the day. With light mouth watering pumpkin flavor and melt in your mouth texture these scones are the ultimate seasonal treat.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings


  • 2 Cups Flour
  • Cup sugar
  • 1 Tb. Baking powder
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ¼ tsp. Cloves
  • ¼ tsp. Ginger
  • 6 Tbs. Butter
  • ½ Cup Pumpkin puree
  • 3 Tbs. Milk
  • 1 Egg

For the Frosting

  • 1 Cup Powdered Sugar
  • 1 Tb. Butter softened
  • 2 tsp. Milk
  • ¼ tsp. Cinnamon
  • tsp. Nutmeg
  • Cloves pinch
  • Ginger pinch


  • Preheat oven to 425°.
  • Mix the flour, sugar, baking powder, salt and spices together. Then cut in the butter using a pastry cutter or a fork until it resembles coarse crumbs.
  • In a separate bowl mix together the pumpkin, milk and egg. Add this to the dry mixture and then gently mix until the dough comes together into a ball. You might need to use your hands to incorporate all the dry ingredients but don’t over mix.
  • Sprinkle the dough with a little bit of flour on the top and bottom so it will not stick. Using your hands flatten it into a circle about a ½ thick. Cut into 8 wedges for large scones. For smaller scones cut each wedge in half again.
  • Place on a lined baking sheet about an inch apart. Bake for 14-16 minutes for large scones or 11-13 minutes for small scones, or until the edges are just barely golden brown.
  • Cool completely before frosting.
  • For the frosting mix all ingredients together until smooth and spreadable, about the same consistency as peanut butter. Spread over cooled Pumpkin Spice Scones and enjoy.


Freeze leftover pumpkin puree put into an ice cube tray then transfer to a ziplock bag in the freezer. This makes it easy to pull out and defrost the exact mount you need for next time!
If frosting is too thin you can add an additional tablespoon or two of powdered sugar. If it is too thick you can add additional milk, ½ tsp. at a time until it is spreadable.