Perfect Pumpkin Scones

This entry is part 12 of 17 in the series September Stockpile

the perfect pumpkin scones!  These are seriously SO good.  And they are freezer friendly!

And we’re back!  Working on filling up the freezer brings us to a recipe I am really excited to share with you.  This recipe for Pumpkin Scones resembles the pumpkin scones from Starbucks…but I have a feeling they are going to be better!  I am so glad these are going to be in my freezer that I may have to take one out and make it before the baby gets here!

I LOVE pumpkin flavored things, so these will be great for breakfast during this early baby season.  Oh, and if someone happens to stop by for a breakfast, I might make one for them! The nice thing is I can make as may at a time as I would like – one, two, or six – since the dough is what is frozen. 


I got the recipe from Sweet Pea’s Kitchen, but I changed the procedure a little bit.  Personally, I like to get in there and work when I make scones, but you can also try her procedure if you want to use your mixer.  I also doubled the recipe and substituted pumpkin pie spice for all the different spices she uses.

Here is the modified  single batch recipe:

Perfect Pumpkin Scones (adapted from sweetpeaskitchen)


pumpkin scones prep

  • 2 c. all-purpose flour
  • 1/4 c. + 3 Tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 6 Tbsp. cold butter, cut into 1 inch cubes
  • 1/2 c. canned pumpkin
  • 3 Tbsp. half-and-half
  • 1 egg


  1. Combine dry ingredients in a large bowl.
  2. Add the cold butter and cut in with a pastry cutter until the texture looks like coarse cornmeal.  Make sure all the butter pieces get cut up into small pieces (no larger than small peas).
  3. In a separate bowl, whisk together pumpkin, half-and-half, and egg.  Fold into dry ingredients, mixing well and forming into a ball.
  4. On a lightly floured surface, turn out dough and pat down into a 1 inch thick rectangle about 4 inches by 12 inches.  Cut into 3 equal portions and cut an X into each portion to make 12 portions.

pumpkin scones

To freeze:  Place each portion on a cookie sheet lined with parchment paper and flash freeze until hard.  Remove from freezer and wrap individually with plastic wrap and store in a freezer bag.

To use from frozen: Pre-heat oven to 425 F.  Line a cookie sheet with parchment paper.  Place frozen, unwrapped scone(s) on cookie sheet and bake for about 20 minutes.  Remove from oven and glaze with the wonderful recipes below:

Perfect Pumpkin Scone Glaze:

Powdered Sugar Glaze:

  • 1 c. + 1 Tbsp. powdered sugar
  • 2 Tbsp. milk

Mix together until smooth, spread over cooled scones with a pastry brush. Allow to firm.


Spiced Glaze:

  • 1 c. + 3 Tbsp. powdered sugar
  • 2 Tbsp. milk
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

While powdered sugar glaze is firming, combine all ingredients.  Then drizzle over each scone and allow icing to dry before serving.


Don’t these sound wonderful?!?!

UPDATE: THEY ARE!  I have made these very often since having our little one.  They are a perfect treat to have in the freezer throughout the fall and winter season (or spring, or summer – no judgment here).  You have got to try these!

the perfect pumpkin scone recipe.  I make these every fall and fill my freezer with them! They taste better than Starbucks scones!

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This Post Has 11 Comments

  1. June Dees

    sounds good, cant wait to make them.

    1. ussleah

      Or you can just come over and have one!

  2. I hope you enjoy them….they are one of my favorite fall recipes. I love that you are stockpiling the freezer. I am due with my first at the end of November and have started doing the same thing! 🙂

    1. ussleah

      Congratulations on your expected little one. I really wish I had done this with the first one, but I just did not have the energy to do it…I am starting to question whether I have the energy to do it this time…but we are making progress! Thanks for stopping by and thank you for the recipe!

  3. I wouldn’t have thought I could freeze scones…this is awesome! I think I need to make a batch of these…that would save me so many mornings, if I had something that was quick and easy on those hectic mornings! Thanks for sharing these with us at Foodie Fridays!

    1. ussleah

      Yes, and they “freeze beautifully.” Sorry, I have had that “freezes beautifully” quote from Steel Magnolias on my mind all week – lots of freezer cooking going on around here!

  4. Pure Grace Farms

    I love the idea of freezing ahead of time to enjoy for later. Add one more thing to my list of to do’s. Thank you for coming by to Foodie Fridays and sharing this week. Hope to see you again on Thursday.

  5. Barbara

    Can you please tell me what temperature to bake these fresh? You have from frozen but not fresh. Thank you

    1. Leah Hudson

      Hi Barbara, I do them at the same temperature, but I just do them for a shorter amount of time. Hope this helps!

      1. Barbara

        So I made these today. Very easy – I like using pumpkin spice as opposed to all the different ones. I have two concerns – when I was finished mixing it all together it looked great in the bowl so I started shaping into a ball and it became sticky. Did I do something wrong? Also – they didn’t rise much at all – kind of held their shape. All in all, they are very good. Any tips? Thanks for sharing this recipe. I will be making these again.

        1. Leah Hudson

          It is a relatively sticky dough, but you may want to flour the surface a bit more and work in the flour for less sticky-ness. I don’t get much rise on mine either – since there is niether baking soda nor baking powder in this recipe. So glad to hear you like them – they are a big hit around here, too!

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