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Pumpkin Scones

A treat for your kids after school or a nice weekend snack.


Dry Ingredients:

  • 2 cups all purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold unsalted butter cut into small pieces (or use salted and omit the added salt)

Liquid Ingredients:

  • 1/2 cup canned pumpkin puree
  • 1 egg
  • 3 tablespoons cream (10-18%)


  • 1/2 cup icing sugar
  • 1 tablespoon cream (10-18%)


  • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  • In a large bowl add all dry ingredients except butter and stir to combine with a whisk.
  • Using a pastry blender or 2 knives cut butter into the dry ingredients until is is a crumbly mixture and no butter chunks are visible.
  • In a separate small bowl whisk together pumpkin, the egg and cream. Add liquid ingredients to the dry ingredients and stir with a spatula just until ingredients are combined.
  • Using a muffin scoop form 12 scones onto your prepared baking sheet. Bake in the centre of the oven for 13-15 minutes or until the scones become golden brown. Cool on the baking tray.
  • In a small glass measuring cup combine 1/2 cup icing sugar with 1 T cream. Pour/drizzle the glaze over your scones on the baking tray and let sit until icing is dry. Enjoy!!