Based on an oat scone recipe and a pumpkin scone resembling that from a well-known coffee shop, these pumpkin scones have become a new fall favorite in our home.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 6 tablespoons cold butter
- ¾ cup pumpkin purée
- 2 tablespoons cold milk
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 tablespoon milk, or as needed
- 1 pinch ground ginger
- 1 dash ground cinnamon, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut cold butter into mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla together in a small bowl; fold into flour mixture until just blended.
- Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a nonstick baking sheet. Leave about 2 inches between rounds. Cut rounds into sixths with a butter knife, but do not separate wedges.
- Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
- While scones cool, mix confectioners’ sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin frosting as needed. Pour frosting into a resealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zig-zag fashion. The icing will harden as it cools.
- It’s unclear whether quick-cooking oats would work; try them at your own risk!
- If you have Penzeys Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 305 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We liked it. My kids wanted them to be sweeter.
I followed the recipe as stated and it came out fine. In my opinion, the spice balance is off, with clove dominating the flavor. Also, I would not recommend “kneading” your scone for an exact count. You should only knead it just until the dough comes together, otherwise you will lose the air pockets which create the flaky layers. Another hint: always have your wet ingredients as cold as possible (again it helps with flakiness). Next time I will reduce the clove and nutmeg by half, but may have to play around with the spices.
More cake like than scone like. 🙁 1st batch I made per the recipe…bland, needs sugar. 2nd batch I added 3/4 cup brown sugar. I like the flavor of the 2nd batch but again more like a cake than scone. I ate 2 and put the rest in the freezer. They are edible!
Great taste as it is, don’t change the recipe. The frosting is necessary to sweeten it up. I had to bake mine 18 minutes and separate them after 16 minutes as they looked undercooked. I believe it is because they were thicker than 1/2 inch to start with.
WE love this recipe! the scone is not particularly sweet but the icing is the finishing touch. If it is drizzled while the scones are still warmish, the spice flavours really come out. The scone is dense but so flavourful. thanks for the recipe!
I made these while on the phone, so didn’t read the recipe properly. As a result I added the confectioner’s sugar to the dry ingredients, and they turned out really great. I normally don’t ice my scones, so from reading the other reviews about the scones not being sweet, I think this worked out as a happy accident! Will make them again (with the sugar).
Loved this recipe. Was a big hit in my home. They weren’t dry but moist and full of yummy goodness. Definitely a keeper in my recipes.
My name is Connor H Dogan. I am a Sophomore from Noxon High School, and I LOVED this recipe. I made it as a culinary arts class test and gave it to teachers and they loved it too. I would definitely do this again for the future. I really do appreciate you sharing this recipe with me. Sincerely Connor
These turned out so well that I made them again about a week later. The flavor and texture were awesome even with oats in the recipe which I’ve never used in scones. A really pleasant surprise.
These are great! Not too sweet and my kids loved them. I’ve made these twice now, once as written and once slightly modified. The second time around I added 1/4c sugar, subbed half the flour for spelt flour, and added dried cranberries. They’ve just come out of the oven and my plan is to split them and serve with butter. Thanks for a good recipe.
Disappointed, wasn’t mentioned that they were sugar free scones , but there is sugar in the glaze!
It didn’t rise like in the picture and was a bit chewy.
The use of oats attracted me to this recipe which was easy to make and with the addition of 1/4 cup brown sugar had the right amount of sweetness. I baked half the dough in a ceramic pie plate in our toaster oven and froze the other half. We did not put icing on. Leftovers were kept in a metal tin and were just as tasty again after reheating in the toaster oven. I’ll be making these again. Thanks for a great recipe.
We enjoyed these – I did add ¼ cup brown sugar as the original poster recommended for sweetness. I was not as fond of having the oats in the scone, although they probably added some fluffiness to the overall scone, but my kids ate them up!
Tasted good but didn’t like the texture.
I didn’t like that the dough wasn’t sweetened. In my mind, that’s fine for a savoury scone, but I wanted sweet for a sweet scone. So I added 1 cup of white sugar. It tastes great but a little sweet. Next time will try 3/4 cup of brown sugar. The other reason I sweeten the dough is that the icing does not travel well and didn’t work for mass quantity charity baking. So I just top off the pieces with an egg wash (thank you Chef Jon) and a sprinkle of coarse sugar for effect. I’ve gotten rave reviews for this “modified” recipe so this will become my staple. Thank you so much! The spice mixture along with the oat blend is divine!
This recipe turned out pretty great! I added brown sugar as many of the suggestions said and added extra cinnamon. These have still tasted great a few days later toasted with butter. Satisfied my fall pumpkin craving wonderfully.
This is a great versatile recipe. I’ve made this with coconut oil instead of butter as well as a combo of whole wheat and brown rice flour and sorghum flour. I like to make the frosting with maple syrup. Such a good flavour with the pumpkin. Just keep adding a few drops of it into icing sugar until it reaches the consistency you want.
This is always such a hit in our house! I don’t use oats but everything stays exactly the same. Perfect dish for when guests are in town!
Delicious. I did add 2 tablespoons of brown sugar to the scone itself, and I also did not use a full teaspoon of nutmeg. I used freshly grated, so I just grated the nutmeg right into the bowl and couldn’t really guess how much it was. I’m sure it was closer to a 1/4 teaspoon. I think these are great just as they are- baked up perfectly at 425º, and the icing drizzle really makes them pop. I will definitely be making these again.
The scones were good, and the pumpkin flavor was evident, but I prefer a traditional scone. They were nice to serve during the Thanksgiving weekend though.