Pumpkin Scones

"These pumpkin scones are full of wonderful spices, rich in pumpkin flavor, and super easy to make. They can be mixed up in about 15 minutes!"

- Boston Girl Bakes

key ingredient

Pumpkin Pie Spice


For the scones: – all-purpose flour – packed light brown sugar – baking powder – salt – pumpkin pie spice – unsalted butter cold – white chocolate chips – pumpkin purée * not pumpkin pie mix – eggs room temperature – vanilla extract – milk (or heavy cream) – coarse sugar For the glaze: – confectioners sugar * powdered sugar – milk – pumpkin pie spice

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Pumpkin White Chocolate Chip Scones Recipe


8 Scones



total time

1 Hour 5 Minutes

prep time

15 Minutes

1. Preheat and prepare pan. Preheat your oven to 400oF. Line a cookie sheet with parchment paper or silicone baking mat.


2. Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, brown sugar, baking powder, pumpkin pie spice and salt.


3. Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter cubes are pea-sized. Stir in the white chocolate chips with a spatula.


4. Mix wet ingredients together. In a measuring cup or small mixing bowl, stir together the eggs, pumpkin, and vanilla.


5. Add wet ingredients. Make a well in the center of the dry ingredients and stir in the wet mixture. Stir to combine until a shaggy dough forms. I like to use my hands at the end of the mixing to get all the flour incorporated.


6. Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly to bring the mixture together. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart. Freeze for 30 minutes (or place in the refrigerator for 1 hour).


7. Bake The Scones. Brush the tops of the scones with a little milk or heavy cream and sprinkle on coarse sugar (optional). Bake for 20-22 minutes until golden brown. Remove from the oven, cool on the baking sheet for 5 minutes, then transfer and cool on a cooling rack.


8. Make the glaze. In a small mixing bowl, whisk together the glaze ingredients.. Adjust the consistency if needed. Drizzle over scones before serving.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Pumpkin Scones!



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