Halloween Breakfast — Iced Pumpkin Scones

Happy Halloween Morn!

To celebrate, I made some pumpkin scones using a popular recipe that’s said to be similar to the scones served at Starbucks. In the past, I’ve made these with add-ins such as butterscotch chips and pecans and omitted both glazes. This time, I made the scones as directed with both glazes. Well, almost. The first glaze is a simple sugar/milk mixture that dries clear and firm, and the second is a spiced icing that you drizzle over the glazed scone. The original recipe didn’t have butter in the icing, but the butter version is so good. I suppose the melted butter makes it more of an icing as opposed to a glaze, because it sets opaque and is a little less sweet.

I’m going to wrap them individually and freeze them as usual.

iced pumpkin scones

Iced Pumpkin Scones

2 cups all-purpose flour (9 oz) — spoon and sweep carefully
7 tablespoons granulated sugar sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

1 cup powdered sugar plus another 1 tablespoon powdered sugar
2 tablespoons milk

Spiced Icing
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Preheat oven to 425 degrees F.

Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.

Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!

When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.

Makes 6 big scones

Related posts:


  1. says

    These look like a real treat, and would be welcome on Thanksgiving morn as well. Especially if you had a stash in the freezer and didn’t have to tie up the oven with them!

    Funny you should mention Starbucks. I still have not had one of the widely discussed cranberry bliss bars but I’ve been thinking of them all morning. I remember you did a clone and a cookie inspired by them. After the gym this morning I stopped by the grocery store to pick up some crystallized ginger and white chocolate but they don’t seem to have the crystallized ginger so I’ll either have to substitute or make something else entirely. My mind is swirling with ideas.

  2. Kim says

    Thank you so much for posting this recipe, I am a fan of the pumpkin scones at Starbucks and I love different pumpkin recipes. I love your site and I was so thankful to find it in my searches on the web. Happy Halloween to you as well!

  3. says

    I just saved this recipe! My hubby is a big scone fan. These look fabulous and I love that they freeze well! Happy Halloween, hope Fuzz has fun trick or treating!

  4. says

    These look good. I’m thinking of making these and freezing them.

    Did you mean to list powdered sugar twice (1 cup plus 1 Tablespoon) in that first glaze?

Leave a Reply

Your email address will not be published. Required fields are marked *