Pumpkin Pie Scones

pumpkin pie sconeThese would be a fab treat for breakfast on Christmas morning, or even, an after dinner dessert with coffee or tea.  These scones will rival those at any of your favourite coffee chains or cafe’s.  The dough is easy to make and yields a scone that is not too sweet, which is a nice balance with the glaze.  Oh, and don’t skip the pecans!  They really add to making this scone something special!

Pumpkin Pie Scones

8 scones


    For the Scones
  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup cold, unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 1 Tbsp molasses
  • 3 Tbsp half and half cream
  • 1 large egg
  • 1 vanilla bean pod
  • For Glaze & Pecans
  • 1 cup confectioners'sugar
  • 1 1/2 Tbsp cream
  • 1/2 cup chopped pecans
  • For Spiced Glaze
  • 1/2 cup confectioners' sugar
  • 1/8 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • Pinch of nutmeg
  • 1 Tbsp cream


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Cut in butter until it resembles coarse crumbs.
  3. In a medium sized bowl, whisk together pumpkin puree, cream, egg and the vanilla seeds from one fresh vanilla bean pod. Pour mixture over dry ingredients and stir a soft dough forms.
  4. Working on a lightly floured surface, knead the dough a few times until it comes together. Using a rolling pill, roll the dough into a circle, about 1-inch thick. Cut the circle into four pieces like a pizza, then each of those in half again, making 8 pieces.
  5. Place scones onto prepared baking sheet. Place into oven and bake for 12 minutes, or until a tester inserted in the centre comes out clean. Transfer to rack to fully cool.
  6. Place the pecans in a large saucepan and toast over medium heat until fragrant. About 5 minutes. Set aside to cool.
  7. To make the glaze, combine confectioners’ sugar and cream. Stir until smooth. The glaze will be thick, so spread it onto the scones with the back of the spoon. As you glaze each scone, sprinkle with the chopped pecans.
  8. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and cream. Drizzle over each scone.
  9. Allow glazes to fully set before serving.

pumpkin pie scones

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  2. says

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