Soft Pumpkin Spice Scones



Soft Pumpkin Spice Scones

Amy Zimmer
Not to sweet and moister than your average scone. If you love Pumpkin give this a try!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins


  • 4 1/2 Cups All Purpose Flour
  • 1/2 Cup Packed Brown Sugar
  • 4 tsp Baking Powder
  • 3 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Cold Butter
  • 2 Large Eggs at Room Temperature
  • 1 1/4 Cups Canned Pumpkin
  • 3/4 Cup 2% Milk Divided
  • 1 Cup Chopped Walnuts


  • 2 Cups Powdered Sugar
  • 3 Tbsp 2% Milk
  • 1/4 tsp Pumpkin Pie Spice°


  1. In a large bowl, combine the first 7 ingredients. Cut in butter with a fork or pastry cutter until mixture resembles coarse crumbs. In another bowl, whisk eggs, pumpkin, and 1/2 cup milk. Stir into dry ingredients. Just until moistened. Don't over work the dough.
  2. Preheat your oven to 400.
  3. Turn onto a floured surface and knead 10 times Divide dough in half. Pat each portion into an 8 inch circle. Cut each circle into 8 wedges. Place wedges 1 inch apart on ungreased baking sheets. Brush with remaining milk. Add the chopped walnuts on top of the wedges and press down slightly.
  4. Bake at 400 for 15-18 minutes or until golden brown. While baking combine the ingredients for the glaze. Move to wire racks. Cool for 10 minutes. Drizzle the glaze over the scones. Serve warm.
Side Note - You could add the walnuts to the dough. I like them on top so they toast. Add raisins too! Play a little and have fun...


  1. 5 stars
    Excellent scones, not too sweet, I used pecans, added a little extra pumpkin spice on top and added cream cheese to the glaze. Easy, delicious recipe, will save this one.


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