Pumpkin Scones

Pumpkin Scones

(vegetarian, nut free)

These pumpkin scones are like a homemade version of the Starbuck’s pumpkin scones. They’re fluffy, buttery, filled with pumpkin spice, and topped with a simple royal icing drizzle.

I’ve always been slightly intimidated of scones, but after making these a few times I can honestly say they are much less fussy than I thought. And the outcome is so worth it!

If you like this recipe, you’ll also like these gingerbread scones.

Pumpkin Scones
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Pumpkin Scones

Pumpkin Scones

  • Author: Megan Lange
  • Prep Time: 15 mins
  • Chill Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 57 mins
  • Yield: 8 scones 1x
  • Category: Scones
  • Method: Bake
  • Diet: Vegetarian


These pumpkin scones are fluffy, buttery, filled with pumpkin spice, and topped with a simple royal icing drizzle.



For the scones:

  • 2 cups all purpose flour (or GF all-purpose)
  • 1/3 cup brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon*
  • 1/2 tsp nutmeg*
  • 1/4 tsp allspice*
  • 1/2 cup unsalted butter, chilled (or vegan stick butter)
  • 1/2 cup pumpkin puree
  • 1 egg
  • 3 tbsp milk of choice
  • 1 tsp vanilla

For the royal icing drizzle:

  • 1 cup powdered sugar
  • 1 tbsp + 1 tsp water


  1. Line a large baking sheet with a silicon baking mat or parchment paper.
  2. In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and spices).
  3. Cut the cold butter into the dry – slice the butter into small cubes and incorporate into the dry ingredients with your fingertips (use only the tips to prevent the butter from melting too much) or a pastry cutter, OR grate cold butter into the dry ingredients and mix.
  4. Once the butter is incorporated, mix up the wet ingredients in a separate small bowl (pumpkin purée, egg, milk, vanilla).
  5. Add the wet to the dry and mix with a wooden spoon until incorporated (don’t over mix). Then knead the dough on a floured surface 3-4 times (try not to over knead it). Roll into a 1-inch thick rectangle and cut into 8 triangles.
  6. Cover and chill for 30 minutes in the fridge. Preheat the oven to 425F.
  7. Place scones on lined baking sheet and bake for 12 minutes. Let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. 
  8. Let the scones cool while you make the icing. In a small bowl, mix together the powdered sugar and water with a small whisk or fork until a smooth icing forms. Once the scones are cool, drizzle the icing on top, and let set for a few minutes before serving.
  9. Store in an airtight container at room temperature for up to 5 days.


*You can replace the cinnamon, nutmeg, and allspice with 2 1/2 – 3 tsp pumpkin pie spice.

For Gluten Free: Use gluten free all-purpose flour.

For Vegan: Use unsalted vegan butter, dairy-free milk, and replace the 1 egg with 3 tbsp aquafaba (I cannot vouch for the results of the egg substitution). 

For Dairy Free: Use unsalted vegan butter and dairy-free milk.

Keywords: pumpkin scones