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Pumpkin Spice Scones (my best scone so far!)

December 10, 2008


Okay, enough with all the pork talk. Today I want to tell you about the BEST scone that’s come out of my kitchen in…well…ever!!

It’s no secret that scones are one of our favorite weekend breakfasts. I had a basic formula that I was using for a few years, but lately I just had this nagging feeling that I could do better.


Most of my scones so far have included butter, and sometimes an egg. Well. I have decided that I am, definitely, firmly, now a fan of the cream scone — it’s more traditional, for sure, but it is also incredibly light, fluffy, biscuity and in my mind, leaves those other scones in the dust!


I’d been wanting to try my hand at a pumpkin spice scone for awhile (having had – at one end of the spectrum – a disappointing hockey-puck like pumpkin scone at Starbucks, and – at the other end of the spectrum – an unbelievably delicious and decadent caramel-glazed pumpkin cream scone at Alice’s Tea Cup in Manhattan last year.) The latter was the exact texture I was longing for; rich yet light, biscuity, and scented with all the warm spices of fall and winter. I’m not a huge fan of gooey caramel glaze on my scones, though, so I decided to leave that out in my version.


Now, I have to confess that we have eaten these scones every. single. weekend. for the past 4 weeks. Post-Thankgiving brunch? These were on the menu. I think they’d be great as a part of Christmas morning breakfast, too; I don’t know about you, but I love to use pumpkin all throughout the winter, not just near Thanksgiving!

I’m a big believer that scones are best served warm from the oven, but often times any leftovers turn into dry hockey pucks if you keep them for more than a day. Not so with these — they’re actually still pretty darn good the next day.


I used turbinado sugar to sprinkle on the tops; a sprinkling of cinnamon-sugar would also be great. And the best part? Like any scone, you can make the dough (which literally takes all of about 10 minutes), pat it out, cut it into wedges and freeze the wedges in a single layer on a baking sheet…store them when they’re hard in a large ziploc bag in your freezer, then just pop them into the oven when you want one! You’ll just need to tack on a few minutes to the baking time.


Scones on demand! Is there anything better? (No)



Pumpkin Spice Scones

an Eggs on Sunday original

view printable recipe

2 cups all-purpose flour (can use 1 cup AP flour and 1 cup whole wheat pastry flour)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
1/2 cup raisins (optional)
1/2 cup pumpkin puree
3/4 cup heavy cream
3 Tbsp maple syrup
1 tsp vanilla

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flours, baking powder, salt, and spices. Toss the raisins in if using.

In a liquid measuring cup, whisk together the heavy cream, pumpkin, syrup, and vanilla. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.

Turn dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Cut into 8 wedges and place on a baking sheet. Brush the tops with cream and sprinkle with sugar.

Bake for 15-18 minutes, and serve warm.

46 Comments leave one →
  1. December 10, 2008 9:22 pm

    I hate those clunky scones from Starbucks. They taste all wrong! Normally I’m a sucker for anything pumpkin spice flavored, but that one is just not ok. I too am a big fan of cream scones so indulging in a homemade warm one on the weekend sounds good to me.

  2. December 10, 2008 9:48 pm

    I’ve been dreaming about pumpkin scones. I don’t really care for the ones at Starbucks. These look yummmm! The more spice the better.

  3. Ashley permalink
    December 10, 2008 9:54 pm

    do you think you could use half and half instead of heavy cream?

    • Pastry Chef permalink
      September 5, 2011 8:18 pm

      No. Use the heavy cream, which has 36-40% butterfat, and provides the “butter” in these scones, without having to cut the butter into the flour as is typical in many biscuit- type recipes. Using half and half, with 18-20% butterfat, does not provide adequate butterfat to give you the same scone.

  4. December 10, 2008 10:11 pm

    So you’ve decided cream scone are the way to go. Great, I’ve never made a scone but I’m going to trust you and go for these. I’ve also never been to Alice’s Tea Cup, but it looks charming, and not too far from my apartment!

  5. December 11, 2008 4:48 am

    I never ate scones, but this pumpkin scone I wanna eat! Looks delicious.

  6. December 11, 2008 8:16 am

    ooh my, i’ve never had a cream scone, but this might get me to try 😉

  7. December 11, 2008 8:21 am

    My problem is that I have never had a scone that I really enjoyed, always so dry and brittle. These Look and Sound delicious and with your encouragement I am going to hop on board and give these a try!

  8. December 11, 2008 10:46 am

    They really need to invent a way to smell over the internet because I bet these are wonderful! I love scones, especially with a hot mug of strong coffee.

    Thanks for sharing. I will add these to my “must try” list!

  9. December 11, 2008 3:45 pm

    I need to use up some pumpkin and these look perfect!

  10. December 11, 2008 5:19 pm

    These look fantastic! I’ve tried making several varieties of scones but never pumpkin–until now.

  11. Betsy permalink
    December 11, 2008 6:45 pm

    These look heavenly! I’ve never made scones before, but these are going on my must bake list ASAP! I’m especially excited since it’s one of your original recipes Amy – nice work 🙂

  12. December 11, 2008 7:30 pm

    I made pumpkin scones for the first time just a few weeks ago. I love scones, but I was thinking the pumpkin scones might have been the best I had made too 🙂

  13. Lisa permalink
    December 11, 2008 8:38 pm

    I’ve had three cans of pumpkin in my cupboard just waiting for this recipe, and even better, now I have an excuse to keep buying pumpkin (or hubbard squash , as the case may be…). Can’t wait to share it with my neighbors!

  14. December 12, 2008 10:42 am

    Amy: Your scones always look so dreamy! I am cursing the busy weekend ahead. I’d rather just bake these all weekend instead …

  15. December 12, 2008 2:20 pm

    You have inspired my weekend! I’m spending a lovely Friday night alone studying for finals and making these scones 🙂 I’ll let you know how they turn out.

  16. December 13, 2008 8:54 pm

    These look so good! I’ll be trying them soon!

  17. December 14, 2008 9:16 pm

    Oh My Gosh……I love pumpkin scones. I get them all the time at Starbucks and I know these will be far and away sooooo much better. I cannot wait to make these (minus the raisins cuz….well, just cuz). Thank you Thank you Thank you for this recipe!

  18. December 14, 2008 11:59 pm

    These look and sound fantastic. I’ve made a double batch and will be baking them during the holidays.

  19. December 15, 2008 6:52 am

    I’ve never had pumpkin scones before, but these sound really good! And you’ve been having it for 4 weekends??? That has got to be the best testament to a recipe I’ve ever heard. Thanks for sharing! 🙂

  20. Megan permalink
    December 15, 2008 4:14 pm

    I understand why you have had these the past 4 weeks, I tried the recipe yesturday, and baked more today! wonderful recipe!
    you must share more of your origianls!

  21. December 15, 2008 5:30 pm

    Amanda, I so agree!

    RecipeGirl – yes, I love spicy pumpkin treats too…yum!

    Ashley – sure, I think that would work fine – go for it!

    Andrea – I’ve only been once, and though the “regular” food was just so-so when I went, the scones were so, so delicious! Definitely worth a stop by. Plus, there was a group of little girls having a tea party and the place had ready-made fairy wings and wands for them to wear…it was really sweet.

    Talita – thanks!

    ttfn300 – you should definitely give them a try!

    sue bette – oh, you should really give these a shot…they are *anything* but dry and brittle!

    whitneyinchicago, Maria, lisaiscooking – enjoy!

    Betsy – aw, you’re so sweet. Enjoy my dear friend. 🙂

    Lisa – there’s nothing like pumpkin and spice in a scone, right?

    Lisa – enjoy!

    Kristin – yes, I have to admit, I have looked forward to starting our busy weekends off with these for the past few weeks… 🙂

    Emily – I hope you enjoy them! I think they’d be a great “study break.” 🙂

    Victoria – enjoy!

    Maura – oh, you’re so welcome! 🙂 Hope you enjoy them.

    Juline – they look great! I love your addition of pecans. Hope they make a tasty Christmas morning breakfast for you.

    ovenhaven – yes, 4 weekends in a row got me to thinking, “I should really share these on the blog!” 😉 Enjoy.

    Megan – thanks so much for coming here and letting me know you made them and enjoyed them! I’m so glad!

  22. December 15, 2008 7:20 pm

    I LOVE cream scones–I SO agree with you, and so I am very excited to find a recipe for pumpkin cream scones. This makes my day!

  23. December 17, 2008 12:24 pm

    I made these last weekend–SO HEAVENLY!!!! Thank you for sharing your recipe!

  24. julie permalink
    December 18, 2008 9:50 pm

    these look amazing – and I am a big fan of Alice’s Teacup. i am confused, though. is there really no butter at all in them?

  25. December 18, 2008 10:10 pm

    Laura – so glad!

    Emily – oh, fantastic! I’m so glad you liked them. 🙂 Thanks for letting me know!

    julie – nope, no butter! The cream provides the fat.

  26. Lisa permalink
    December 27, 2008 12:13 pm

    Hi and thanks for the recipie, I have made them twice so far and they are great. next time I may try them with chocolate chips just because that is what I have been craving. I have made scones before but not cream scones so these are a great addition to my collection and great when I have extra cream in the house. I also love the idea of freezing them!! I did this with both batches, even if only a day ahead, and it was a great timesaver and nice to know in the morning I could just pop them in the oven so easily! thanks again!

  27. jayme permalink
    December 30, 2008 3:05 pm

    Thank you for this recipe! They’re so fast and easy to make and turned out great for me. I’ve made them twice, the first time exactly as the recipe calls, and the second time I omitted the raisins (catering to a picky crowd lol) and added chopped pecans. I also frosted them with some left over cream cheese frosting and they were so very yummy.

  28. Rosie permalink
    January 11, 2009 4:12 am

    I made these this morning, and they were amazing!

  29. October 15, 2009 8:34 am

    I just found your recipe and I am anxious to fix. I don’t have the maple syrup on hand, what do you think of molasses?


  30. December 15, 2009 4:49 pm

    i made these the other morning and they were uh-may-zing. a local bagel shop makes pumpkin soup in the fall, and they use craisins in their recipe. i’m not a huge fan of raisins, but i liked the idea of the added texture, so i substituted the one for the other. i’ll be making a second round to finish using the ingredients that i bought… two thumbs up! =)

  31. stacy permalink
    July 16, 2010 10:14 am

    These look delicious! I’d like to make them this weekend. Do you think I could prepare the dough and refrigerate the formed dough overnight and put in the oven on Sunday morning? Do the scones taste better warm or cooled? Thanks!

    • July 16, 2010 11:47 am

      Hi Stacy – yes, I’ve made and cut the dough the day before, placed the scones on a baking sheet covered w/plastic wrap and stored them in the fridge overnight – works fine! I think scones are best warm, but cool on the same day you bake them is the next best thing. Enjoy!

  32. September 27, 2010 12:59 pm

    Thanks for the awesome recipe that I found on your site. I hope to try it this weekend:)

  33. David permalink
    October 15, 2010 11:38 pm

    By far the best texture I have gotten out of any scone recipe…now if wanted to adapt this recipe and its texture to something else besides pumpkin what would I do to account for the absence of the pureed pumpkin in order to achieve this wonderful texture in lets say, something like a plain fruit and nut scone like blueberry pecan or something like maple walnut…

  34. What's Cookin' Good Lookin'? permalink
    November 3, 2010 4:24 pm

    WOW! this looks absolutely delicious! i think i’ll try out this recipe for my sorority tea party!

  35. angie permalink
    June 1, 2011 9:47 pm

    I’ve just made it and I put one teaspoon of baking powder more in there.
    Looks more fluffy and the taste was awesome.
    Thank you for sharing it!

  36. Sophie permalink
    November 7, 2011 11:09 pm

    I’m wondering if a combination of half and half and butter would give a similar result?

  37. Lisa B. permalink
    November 10, 2012 9:44 pm

    This might sound stupid, but is pumpkin puree the same as plain old can pumpkin?

  38. Belle permalink
    November 11, 2013 11:12 am

    Is the only sweetener the maple sirup? I’m just about to make these. They look amazing!

    • January 16, 2014 2:04 pm

      Yes, that’s the only sweetener – they are not a very sweet scone, but any dried fruit you add will sweeten them up a bit.

  39. April permalink
    December 4, 2013 5:04 pm

    I just made these… Got them out of the oven … The bottoms were dark brown, but the insides were not done. Inside was doughy when I cut one in half. What can I do? Turn oven temp down? Thanks.

    • January 16, 2014 2:03 pm

      Hi April, it sounds like maybe the dough was too wet – might have been an issue with the pumpkin you used?

  40. February 12, 2014 5:45 am

    Oh my goodness me, this recipe is so good! Just had brilliant success with these, thankyou! Made 14 mini-scones, used self-raising flour half/half, baked for about 10 minutes. Perfect for lunchboxes and cheeky snacks. This garbled by the woman stuffing her face immediately after pulling them out of the oven. Delicious, a new favourite, thankyou!!

  41. Steph permalink
    March 18, 2014 3:59 pm

    I have made these now a bunch of times, and everytime is perfect. Thank you, thank you, thank you.

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