baking · breakfast · cooking · Dessert

Double Glazed Pumpkin Scones

Pumpkin recipes pretty much fall off after the holidays but for me I could keep eating pumpkin all year-long (and hey pumpkin gets cheap this time of year as a bonus!). The scones are a cross between a muffin, cake and scone. Think moist and tender with a lovely glaze.

Double Glazed Pumpkin Scones


  • 2 cups all-purpose flour
  • 7 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 Tbsp unsalted butter, cold, diced
  • 1/2 cup canned pumpkin
  • 3 Tbsp low-fat milk
  • 1 large egg or 1/4 cup liquid egg substitute (Egg Beaters®)

First Glaze –

  • 1 cup powdered sugar
  • 2 Tbsp low-fat milk

Second Glaze –

  • 1 1/4 cups powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • Pinch ground ginger (1/16th tsp)
  • Pinch ground cloves (1/16th tsp)
  • 2 Tbsp low-fat milk
  • see below about natural dyes for a deeper color


Preheat the oven to 425° and line a baking sheet with parchment paper.

In a large bowl whisk the dry ingredients together, add the flour in and cut in, using a fork or your fingers, until small crumbs. In a small bowl whisk the wet ingredients together, add to the dry and stir till a wet dough comes together.

Knock the dough out on a floured board. Knead gently, adding flour as needed, until the dough is not sticky (it won’t take much, try to not over work the dough). Pat into a 9″ round circle evenly. Move onto the prepared sheet. Cut into 6 wedges and carefully separate them (make the circle a bit bigger so the pieces are not touching). Bake for 14 to 20 minutes, until golden brown and a toothpick comes out clean.

Let cool for a few minutes, then transfer to a cooling rack. Reserve the used parchment paper for the glazing below.

To Glaze –

For the first glaze stir the milk into the sugar until smooth. Place the cooling rack over the used piece of parchment paper to catch the drips. Using a pastry brush liberally brush the glaze over the tops and sides of the scones, adding multiple coats till it is used up.

While the first glaze is setting up mix the second glaze in a small bowl, stirring the milk in till it is smooth. Transfer the glaze to a sandwich bag or pint freezer bag, sealing tightly. Cut a small bit off the corner to make a piping bag. Drizzle the glaze over the top in patterns or random, as desired. If you want a stronger color for your second glaze food coloring may be used, but please use natural! (See here for some of my favorite brand, I used a bit of orange in my glaze)

Let the scones sit for an hour before eating or covering up for storage.

Makes 6 scones.


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