Easy and Delicious Pumpkin Scones with a Spiced Cream Cheese Frosting – These scones are light and fluffy with a wonderful Fall spice we all know and love. Goes perfectly with a your morning cup of coffee!
Pumpkin season is in full swing guys, whether you like it or not, there is no way around it! I used to HATE pumpkin anything, there wasn’t a single thing I would eat if it had pumpkin in it.
In my opinion they were just to be used on Halloween for carving and throwing away the next day! That all changed when I started to cook for myself and was able to play with the flavors to create a “spice level” that I could tolerate.
This Pumpkin Scone Recipe is so easy and delicious, and is covered in a simple Spiced Cream Cheese Frosting that you can use on a number of other seasonal treats. I used it on our super popular Pumpkin Muffins and may even try to bake an apple fritter loaf
just so I can lick the frosting from the bowl so I can bring you guys more delicious treats for my favorite Fall season!!
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Spices; Cinnamon, Ginger, Ground Cloves, Nutmeg
- Pumpkin Puree
- Cream Cheese
- Powdered Sugar
What NOT to do
Now, the trick to these scones (and any good scone recipe) is really all in the making of the dough. You want to make sure you have everything ready to go ahead of time, no running back and forth trying to sort your ingredients. Don’t worry, we are all guilty of it!
In fact, when I was remaking the recipe so I could update my photos I forgot the butter…LIKE HOW?! I had to start all over again and was exhausted by the time I was ready to take the photos! There have been too many times to count where I have had one part of a recipe ready and was throwing things in the fridge so I could run to the store for the 10 things I forgot (duh). Alright, ready for my tricks and tips for the perfect Pumpkin Scone Recipe!?
Tips and Tricks
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I have made sooooo many scones in my lifetime that I have learned the hard way how to make them turn out perfectly every single time. Be sure to follow the tips below to have yours turn out amazing the first time, and every time after!
- Cut your butter into cubes and set it on a plate back in the fridge until ready to use – COLD butter is KEY to getting the perfect scone
- If you want to keep it relatively mess-free I suggest covering your counter in plastic wrap before forming into a disc – that way all you have to do is fold it up and toss it out when done
- ALWAYS pre-measure and sift your dry ingredients into a separate bowl – if you’ve been around awhile you know we suggest this for all your baked goods to keep clumps out and incorporate important ingredients like baking powder so it doesn’t end up in a single bite
- Be sure to use the regular pumpkin puree NOT pumpkin pie filling as it is already spiced
- Always start off with less spice if you are unsure of how much you like, you can always increase the spices you put into the frosting to make up for it
- Do not flatten dough too much, try to keep it about 1″ thick to ensure it doesn’t burn and you get a beautiful fluffy scone
- Use a pizza cutter to cut your dough into even triangles (I am all about multipurpose tools in the kitchen)!
- Place the scones into a sealed container (single layer) and put in the fridge to keep your icing fresh and yummy!
Be sure to PIN THIS SCONE RECIPE so you have it for later!
More like this
- Chocolate Chip Scones
- Strawberry Scones
- Pumpkin Pie Cake – Sweet Coralice
- Slow Cooker Pumpkin Spice Hot Chocolate
- Pumpkin Banana Bread – The Baking Fairy
Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!
- 2 1/4 c Flour, AP
- 1/2 c Granulated Sugar
- 1 tbsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Ground Cloves
- 1/4 tsp Nutmeg
- 3/4 c Butter, cubed and cold
- 1/4 c Milk, whatever you have on hand is fine, we used 1%
- 1 Egg
- 1.5 tsp Vanilla Extract
- 1/2 c Pumpkin Puree, NOT pie filling
- 1/4 c Butter, room temp
- 1/2 brick Cream Cheese, room temp
- 1.5 c Powdered Sugar
- 1 tsp Vanilla
- 4 tsp Milk
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- pinch of ground cloves
- Preheat your oven to 400 F and line a baking sheet with parchment paper (or baking mat).
- In your stand mixer, combine your dry ingredients for the scones.
- Add in your cold butter and mix on low speed until it combines with the dry to create small "pea" sized balls.
- In a small bowl mix together your wet ingredients and add to your prepared butter/flour mixture.
- Mix until just combined (any longer and they will not be fluffy)
- On a floured surface form your mixture in a ball and flatten with your hand to create a medium circle that is about 1" thick.
- Use a pizza cutter, or serrated knife, to cut into 8 scones, place on baking sheet and cook in oven for 15 minutes (they will be slightly golden around the edges).
- In stand mixer, cream together butter and cream cheese until soft and smooth.
- Add in sugar and spices and on low speed mix in the milk 1 tsp at a time until it reaches the consistency you are looking for (thicker for muffins and thinner for scones).
Serving Size:1 scone
Amount Per Serving: Calories: 535Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 87mgSodium: 419mgCarbohydrates: 70gFiber: 2gSugar: 37gProtein: 6g
Nutrition information isn't always accurate.
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Well there you have it guys! The recipe makes 8 good size scones, we cut some of them down even smaller so we could have mini scones (which are perfect with your morning coffee or tea!). See the pics below to check out the consistency of the dough and how we cut them using a pizza cutter!