Pumpkin Scones

This is a special recipe, just in time for the fall equinox this weekend.

My mother-in-law and I created these yummy pumpkin scones 8 years ago in an attempt to recreate the Starbucks’ version we both loved so much. Luckily, ours are even better and the secret is in the candied ginger pieces. If you’ve never made scones before, don’t skip this by. Scones are really very easy to make and are a lovely baked good to have at your finger tips for a last minute coffee date, something to bring to a friend, or just a yummy breakfast treat to have all week. The real beauty of scones is that they’re perfectly imperfect. They don’t need to be pretty for you to enjoy one over a cup of coffee and the company of a friend, in fact the more rustic the better!

Recipe Notes

Be mindful of over-mixing. It can happen quickly, but don’t be afraid. Mixing until all of the ingredients are just incorporated is the key.

One thing I have noticed about this recipe (and is true for a lot of baked goods) is if it’s made on a super humid or rainy day, the dough stays too wet. If this happens to you, add more flour until a dough is formed, but again don’t over-mix and be careful not to add too much flour as it does take away from the taste and consistency.

Candied Ginger. If you don’t have this ingredient in your baked goods pantry, I highly suggest you add it! It’s yummy on oatmeal, on molasses cookies, in granola and even in cakes and bread… there’s really no place it can’t go. I’ll link some below for you.


Pumpkin Scones

Jennifer Bravo & Christie Bravo

Published 09/18/2018

Pumpkin Scones

Better than Starbucks' Pumpkin Scones!


  • 2 cups flour
  • 7 tbsp sugar (which is also 1/4 c. + 3 tbsp)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 6 tbsp cold butter, cubed
  • 1/4 cup candied ginger pieces, plus more for garnish
  • 1/2 cup pumpkin puree
  • 1/4 cup half & half
  • 1 large egg
  • 1 tbsp molasses
  • Glaze

    • 3/4 cup powdered sugar, sifted or without clumps
    • 1/4 tsp. salt
    • 1/8 tsp. ginger
    • 1/8 tsp. cinnamon
    • 1/8 tsp. ground cloves
    • 1/8 tsp. nutmeg
    • 3 tbsp pumpkin puree


    1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
    2. In a large bowl mix together all of the dry ingredients.
    3. Cut in cold butter into the dry mixture using a pastry cutter, a clean hand, or a food processor.
    4. Add the candied ginger and mix to incorporate.
    5. In a medium liquid measuring cup, mix together all of the wet ingredients and then gently stir into dry ingredients until just incorporated.
    6. Dump scone dough onto parchment lined baking sheet and form a large, even disc. Cut into 8 wedges and slightly pull apart so there is space between each scone.
    7. Melt about a tablespoon of butter and brush on top for crisp, brown scones. Bake for 14 minutes until golden brown and firm to the touch. Glaze immediately and top with candied ginger
    8. For the Glaze. Whisk together all glaze ingredients and set aside to be used immediately.

    Yield: 8 scones

    Prep Time: 00 hrs. 10 mins.

    Cook time: 00 hrs. 15 mins.

    Total time: 25 mins.

Amazon Affiliate Links* to get you going on this yummy recipe!

*note I do receive a very small commission on anything purchased from these links!