This has quickly become one of my favorite fall recipes — tender pumpkin scones with all the warm spices of the season and topped with not one, but two glazes. They’re cozy, festive, and the perfect little treat for a crisp autumn morning with coffee or an afternoon snack for the kids after school.

Ingredients

For the scones:

  • 2 cups all-purpose flour
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ½ cup pumpkin purée
  • 3 tablespoons half-and-half (or milk/cream)
  • 1 large egg

For the plain glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk

For the spiced glaze:

  • 1 cup powdered sugar
  • 2 tablespoons pumpkin purée
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 1–2 tablespoons milk, as needed for consistency

Directions

  1. Preheat & prep
    Heat oven to 400°F and line a baking sheet with parchment.
  2. Make the scone dough
    In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda, and salt. Cut in the cold butter with a pastry cutter (or your fingers) until the mixture looks like coarse crumbs.
  3. Mix wet ingredients
    In a separate bowl, whisk the pumpkin, half-and-half, and egg until smooth. Pour into the flour mixture and gently stir until just combined — don’t overmix.
  4. Shape & bake
    On a floured surface, pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place on the prepared sheet. Bake 12–15 minutes, until golden and set. Let cool completely.
  5. Glaze
    • For the plain glaze: whisk powdered sugar with milk until smooth. Spread a thin layer over each cooled scone.
    • For the spiced glaze: whisk everything together until drizzle-able. Drizzle over the plain glaze and let set.

Notes & Tips

  • These scones are best the day you make them but will keep in an airtight container for 2 days.
  • They make the whole house smell like fall — which is reason enough to bake them.
  • The double glaze is what makes them feel extra special.

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