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Pumpkin scones are so good with coffee in the morning or just anytime for a snack with milk.  We love bread at my house and pumpkin so this is one of our favorites.  These pumpkin scones go great with tea, too.   You might also like my recipe for blueberry scones.

2 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 stick or 4 tablespoons butter or margarine, softened
2 eggs
1/2 cup canned pumpkin
2 teaspoons vanilla
1/2 cup heavy whipping cream
In a large bowl whisk together the flour, baking powder, salt, sugar, ginger and cinnamon.  Cut in the butter until mixture is like coarse crumbs.  In a small bowl whisk together the eggs, pumpkin and vanilla.  Add to the flour mixture.  Add the cream and mix up until it becomes dough.  Spread flour on a floured board and pat or roll out in medium sized squares about 1 inch thick.  Cut squares into triangles. (I use a pizza cutter to cut the dough and usually just pat it out into squares with my hands).  Spray a baking sheet and place scones on sheet where they don’t touch each other.  (Can brush the tops with melted butter before cooking)  Bake in 425 degree oven for 15 to 20 minutes until done in center.   Makes about 12 scones depending on size you cut your triangles.  Serve with your favorite jam, jelly, butter, molasses or topping.  We like them with the topping recipe below. Enjoy!
Topping for Scones
1 cup confectionery sugar
1 tablespoon light corn syrup
2 to 3 tablespoons milk
Whisk together in a bowl and drizzle over scones or spread on with a knife.
Note:  This topping is great for cookies, breads and cakes, too. You can add food coloring for cookies but be sure and stir each time before applying to the color is even.
Don’t Forget to Pin Pumpkin Scones!  Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon.
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  1. I simply love pumpkin and can’t wait to try this recipe. Thank you for sharing such wonderful scone recipes. I love scones and your recipes seem easy enough.

  2. Pingback: NUTTY OAT CRANBERRY SCONES « The Southern Lady Cooks

  3. Wanted to make the scones but didn’t have any pumpkin but I did have a baked sweet potato in the frig. So, I mashed up the sweet potato and used it instead of the pumpkin. They were awesome, especially with that frosting. Never made it with white Karo and powered sugar with a little milk, usually just powered sugar and milk

  4. Kathy in Greendale says:

    Oh my! You just made my day. I have many cans of pumpkin to use and these are unique!

  5. Judy ~ glad I stopped by to check out this recipe! I love pumpkin, and think these would be great to eat on a cold winter morning 🙂 I think I’ll try your icing as well, and keep it in mind for cookies & breads.

  6. Wow, this pumpkin scones look absolutely amazing and so decadent as well. Wonderful job on these

  7. Judy Judy Judy! Sure wish you could come over for coffee and share some of these, but since you shared the recipe, I guess I”ll have to go with that. =) They look wonderful. MMMM! Thanks –

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