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Pumpkin Scones with Spiced Pumpkin Glaze

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Inspired by Starbucks’ famous pumpkin scones, these breakfast treats are packed with pumpkin flavor.

Inspired by Starbucks’ famous pumpkin scones (only better, imho), these bronze beauties are packed with pumpkin flavor and lavishly spiced with cinnamon, ginger, cloves, and nutmeg. The addition of molasses and pumpkin makes them more tender than your typical scones, almost like pumpkin bread in scone form. The spiced pumpkin glaze adds just the right amount of sweetness, as the scones themselves aren’t overly sweet, and really drives the pumpkin flavor home. Don’t be intimidated by the long list of ingredients; it’s really just a lot of spices, and many of the ingredients are used twice — once in the scones and again in the glaze.

What you’ll need to make Pumpkin scones

ingredients for pumpkin scones

If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem.  For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns.  They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins.  This detailed piece from King Arthur Flour provides guidance on how to convert a whole pumpkin into purée that can be used in this cake (or any of my other pumpkin recipes).

Many readers have asked if the spices in this recipe can be replaced with pumpkin pie spice. Although the mixture of spices in pumpkin pie spice is not an exact match (pumpkin pie spice sometimes includes allspice), it’s fine to use it here.  Just replace the individual spices with an equal amount of pumpkin pie spice, so in this case, you’ll need 1 tablespoon for the scones and 1 teaspoon for the glaze.

Step-by-Step Instructions

To begin, combine the pumpkin, heavy cream, egg, molasses and vanilla in a medium bowl.

wet ingredients for pumpkin scones

Whisk to combine and set aside.

Combine the flour, brown sugar, baking powder, baking soda, salt and spices in the bowl of a food processor.

dry ingredients in food processor

Pulse until evenly combined.

blended dry ingredients

Add the chunks of cold butter.

adding chunks of cold butter

Pulse until the mixture resembles coarse meal with some pea-sized chunks of butter within. Those little chunks of butter are important and will render light and flaky scones.

coarse meal texture

Add the pumpkin mixture.

adding the wet ingredients to the dry ingredients

And pulse until the dough comes together. It will be sticky, and you should still be able to see some chunks of butter.

mixed pumpkin scone dough

Dump the dough onto a lightly floured work surface, then dust the top of the dough with flour.

pumpkin scone dough on work surface

Gently knead the dough into a smooth ball, then divide in half.

dough divided in half

Form each half into 5-inch circles, about 3/4-inch thick.

circle of pumpkin scone dough

Cut each circle into six wedges.

dough cut into wedges

Place the scones on a parchment lined baking sheet.

pumpkin scones ready to bake

Bake for 12 to 15 minutes, or until golden.

baked pumpkin scones

Let cool for about 15 minutes on the baking sheet. Meanwhile, make the glaze: combine the confectioners’ sugar, pumpkin purée, water, and spices in a medium bowl.

glaze ingredients in bowl

Whisk until the glaze is smooth. It should be thick.

whisked pumpkin glaze

Spoon the glaze over top of the scones, letting it drip a bit down the sides.

glazed pumpkin scones

Let sit for about 30 minutes for the glaze to set, then serve.

Note: This scone portion of this recipe is based on a popular copycat recipe for Starbucks’ pumpkin scones that’s all over the Internet, but I’ve changed the method and recipe a bit. The Starbucks’ version has two thin glazes: plain and pumpkin. This version has a single thick pumpkin glaze, which is easier to make and packs much more pumpkin flavor.

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Pumpkin Scones with Spiced Pumpkin Glaze

Inspired by Starbucks’ famous pumpkin scones, these breakfast treats are packed with pumpkin flavor.

Servings: 12 small scones
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes


For the Scones

  • ½ cup canned pumpkin purée (I use Libby's)
  • 1 large egg
  • 3 tablespoons heavy cream
  • 1 tablespoon molasses, such as Grandma's Original
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
  • ¼ cup plus 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 stick (½ cup) cold unsalted butter

For the Glaze

  • 1½ cups Confectioners' sugar
  • 3 tablespoons canned pumpkin purée
  • 1 tablespoon water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
  3. In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
  4. Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal – it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
  5. Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
  6. Bake the scones for 12 to 15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned. Let the scones cool on the baking sheet for about 15 minutes.
  7. Meanwhile, make the glaze: In a medium bowl, whisk together the Confectioners' sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg until smooth. The glaze should be thick.
  8. Spoon about 1 tablespoon of the glaze over each scone, letting it drip a bit down the sides. Wait about 30 minutes for the glaze to set, then serve.
  9. Note: The scones are best served fresh on the day they are made but will keep well in a covered container for two days.
  10. Freezer-Friendly Instructions: The dough can be frozen for up to 3 months. Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To freeze after baking, let the scones cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Nutrition Information

Powered by Edamam

  • Serving size: 1 scone
  • Calories: 261
  • Fat: 10g
  • Saturated fat: 6g
  • Carbohydrates: 41g
  • Sugar: 23g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 193mg
  • Cholesterol: 41mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • Well, I accidentally used cornstarch instead of baking powder and my scones still rose perfectly in the oven. They were a little cakey in the center, but they’re still delicious! I will definitely try again, but with the correct ingredients this time. 😆

    And, yes, we’ll be eating all of them!

    • — Kathy Charette on September 13, 2021
    • Reply
  • These were very delicious scones! Next time I might try a powder sugar glaze. The pumpkin glaze tasted great, but is, obviously, a strong color. Thanks for the recipe!

    • — Sar on September 5, 2021
    • Reply
  • This recipe is amazing. Scones turned out so tender and delicious!! This is my new favorite recipe ☺️

    • — Lisa O'Neil on June 14, 2021
    • Reply
  • Would love recipes with metric weights.

    • Hi Dana, The great majority of my recipes include conversions to metric/weight measurements. (I just added them to this recipe.) To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

  • My family loves these scones. I have made many scones over the years, and am always disappointed with how dry they are. These are moist, and I think it is because this recipe calls for heavy cream AND butter. Watch how long you bake them…I found that pulling them out of the oven a minute or two before you think you should actually results in a more moist scone as well. They continue to cook a little as they rest on the baking sheet.

    • — Polly Frampton
    • Reply
  • Hi Jen,

    Wound buttermilk work here in lieu of the heavy cream?


    • I wouldn’t recommend it — sorry!

  • I have made these scones twice now. Both times, I cut up the butter into tiny pieces and froze it for 3+ hours before I made the dough. The second time, I used a scoop to place the scone dough onto the baking sheet. The first time, the dough was too sticky to follow the directions about shaping the two rounds of dough into separate scones. Scooping it worked much better. I floured my fingers and gently patted the scoops of dough into 3/4″ scones before baking. Now that I’ve resolved these issues, I will probably make these scones again. They taste very good!

    • — Janet F Berman-Brooks
    • Reply
  • These are delicious! I substituted Hachiya persimmon for pumpkin since I have so many on my tree. Worked out perfectly.

  • Love this recipe! Made them for a brunch last week and everyone loved them (even my picky food friends). So I made a double batch for Thanksgiving yesterday and gave away most of them to my neighbors. Again, rave reviews! I think I may gave skimped a bit on the flour the first time because the dough was super sticky and hard to deal with – but the scones were delicious and more pumpkin bread-like. The dough yesterday was a little drier so I needed less flour to make into a ball, and the dough was much less sticky and hard to manage. These came out slightly drier but still really good and actually more scone-like. Just the right amount of sweet, spice and texture. The glaze is a nice touch and sets off the pumpkin flavor. To be clear, I am not a baker and these are the first scones I’ve ever made. If can make them, anyone can!

  • Delicious!! 😋

    • — Victoria Weiss
    • Reply
  • Easy and delicious. I tried the “Starbucks” copy recipe before and this one gave me better results. Thank you!

  • I made these to sell in a craft fair in my neighborhood. We could not use the clubhouse so 25 crafters agreed to display their craft in their garage. Mine, as always, was baking. I had 297 items to sell and there was not a crumb left! A success for sure. I used a lot of your recipes, including this Pumpkin Scone one and the Blueberry too. I even made another batch of pumpkin this morning so I could cook one for myself. The rest I will put in the freezer and cook them later. I also made Biscotti, and four different muffins, all from your website/cookbook! I just want to say “Thank You Jen” for sharing your gift with so many to enjoy! People here are raving about my baking, but I tell them I just follow your recipes. I eagerly open your emails to see if there is anything new!! Wishing you and your family much joy during this Thanksgiving Season!

    • Wow — 297 items, that’s a lot of baking! I’m so flattered that you used my recipes and glad to hear they were crowd pleasers! 💗

  • I made these scones this morning. They are scrumptious. I made the dough last night, wrapped them tightly with saran wrap & put them in the oven this morning. I think I’m going going to give them as gifts for Thanksgiving morning to my neighbors. I chopped pecans & sprinkled on top instead of powdered sugar. Thank You!

  • We made your absolutely delicious pumpkin pancake recipe today which we doubled and my 5 year old asked for scones. This was the perfect amount of leftover pumpkin to make this batch of scones too. I just added a tiny bit of cream to the glaze to make up for the little missing pumpkin puree. They are fantastic. I am freezing the leftover pancakes and scones (hope they freeze well!) for breakfasts. Thanks as always for the fabulous recipes!

  • Absolutely delicious Jenn. Nice and moist which I find many scones to dry. Measured the ingredients exact. The only thing I did different was pipe a drizzle of icing rather than spread. Great flavour in the glaze rather than an overpowering sweet which some icing can be. This was the perfect amount of sweet and fall spice. Another keeper recipe.
    Thanks Jenn!

  • If I want to use a 2 inch round cookie cutter instead of making the large wedges, how long do you suggest I bake these?

    • Hi Jane, I’d start checking them at about 10 to 12 minutes. Just keep a close eye on them. Hope you enjoy!

  • Hi, how would the scones turnout without eggs? Or is there a good egg substitute that I can use! Thanks in advance, Nancy.

    • Hi Nancy, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute. Hope that helps!

    • Jenn,
      I can’t wait to try these. Would you think I can substitute half & half for the heavy cream? I always have that in my refrigerator but never usually have or use heavy cream. Thanks,
      Ilene W.

      • — Ilene White on October 14, 2021
      • Reply
      • Hi Ilene, half and half will work here but the scones may not be quite as tender.

        • — Jenn on October 14, 2021
        • Reply
  • Winning recipe again. These were delicious and I didn’t give into Starbucks pumpkin scone temptation this year, because I wanted to make these instead. I used 1/2 and 1/2 in the scone mix (not heavy cream) and more ginger and no extra cloves other than what was in 1/2 teaspoon pumpkin pie spices. They cooked in seventeen minutes when I cut the first circle into four pieces as my mix was sticky. The next circle I added extra flour and cut into six. The glaze I just used one desertspoon of pumpkin (as the other 1/2 of the can I will use to make more scones) and as much powdered sugar to make the mixture slightly firm and added 1/2 tsp ginger, 1/2 pumpkin pie spices and a sprinkling of ground nutmeg. Yum!

  • I was wondering if the heavy cream can be substituted with milk? I have all the ingredients on hand but the heavy cream and am trying to avoid running to the grocery store. 🙂

    • Hi Jan, I think you could get away with milk, but the scones won’t be as tender. Hope that helps!

    • Hi Jan – I used sour cream as a substitute and the scones were tender and delicious.

  • The glaze was great, the scone was moist, but severely lacked flavor. The only thing I did different was added a little extra spice and used half and half instead of milk. Sorry, just not impressed.

  • I had a cup of pumpkin left after making our Thanksgiving pie so my husband requested a scone cook off – this fabulous recipe against one from his boating magazine. Although that one was good, this one won hands down. So fluffy and flavourful – thanks Jenn Again for another great recipe! I didn’t have enough pumpkin to add to the glaze but substituted some cream cheese with a little cream and it was very tasty!

    • — Colleen Schlager
    • Reply
    • I loved this recipe for pumpkin scones! They are really very soft and cake-like — a little different than scones I am used to that are more dense, but a lovely new addition to my recipe box.
      I used pumpkin pie purée so I did not add the spices save for a 1/2 teaspoon of cinnamon and the spice level was perfect. For the icing,I ran out of purée so I used maple syrup and vanilla with icing sugar and it was a good fit.
      This is a keeper! Thank you, Jenn

      • — Sheila Suzuki Pellerin
      • Reply
  • Hey Jen!! Very excited to try this recipe, the scones look amazing!!! Could I sub whole milk for heavy whipping cream? Will it change the consistency too much? Thanks so much!! Forever grateful for your recipes ❤️

    • Hi Rebecca, Glad you like the recipes! You can use whole milk here but the scones won’t be quite as tender. Please LMK how they turn out if you try them!

      • So I ended up going to get the heavy cream, and it was WORTH IT! These were melt in your mouth fantastic! Soft, fluffy, and such delicious pumpkin flavor! THANK YOU Jenn!!!! 😊❤️

        • Good to know and glad you enjoyed them — thanks for the follow up! 🙂

      • These were very tasty and fluffy. I prefer my scones denser and more crumbly and these were more like cakey-cookies, but still very yummy! The icing is sufficiently pumpkin-y. There were some modifications I made that may have affected the outcome: used a Vitamix instead of a food processor and oat milk in place of heavy cream. Overall I would make these again if I wanted a dessert-style
        scone but probably not as a breakfast one.

  • Amazing. Beautifully soft dough, and then tender and delightfully fragrant scones. So easy to make. I did not use power tools, just a manual pastry blender and a spatula. Highly recommend this recipe. Thank you!

    • — angieofvancouver
    • Reply
  • So, so, so, so, so good! You will not regret making these, or any of Jenn’s recipes.

    Quick question for Jenn: This is not a big deal, but your glaze looks so much lighter in color than mine! Mine is very dark (althought tastes good) and just doesn’t present the same pretty picture as yours. I can’t figure it out! Any thoughts? I didn’t change anything. They are delicious anyway though!

    • So glad you enjoyed these Karen! I suspect that the difference in color you’re seeing is purely lighting – – and sometimes I touch up my pictures after taking them so it could be that my glaze was originally a little darker looking than what you see there. The bottom line is I don’t think you’re doing anything wrong! 🙂

  • Another great recipe from Jenn!

  • Autumn is finally here and I was craving something pumpkin. I’m not a huge scones fan but since I had all of the ingredients I decided to give this recipe a shot over a few others that my search pulled up. It was fantastic! I followed the recipe exactly except for the powdered sugar dusting. Instead, I added chopped salted and roasted pecans from Trader Joe’s which provided just the right amount of salt to the sweet icing. My family loved these and we were practically fighting over the last one. It will be in the regular fall and winter rotation for years to come! Thank you Jenn for this recipe! I started following you on Instagram and can’t wait to try many more of your recipes.

  • Amazing! My dough was a little wet/sticky so I added quite a bit of flour in the kneading process, but it all worked out. They are so good!!!

  • I made these several times last year and have been dreaming about them ever since! I’ve shared them with friends, and everyone loves them. Even my husband (who doesn’t love all things pumpkin spice like I do) loves these! Definitely made it into my regular rotation of treats!!! Pumpkin spice is the only good thing about summer ending and getting ready for the long winter!

  • I just made these pumpkin scones and I have to say they were moist and fluffy and way better than Starbucks and it’s a lot to say considering I love Starbucks but these are by far the best pumpkin scones I’ve ever had.

  • For the glaze–pumpkin, sugar, spices, and…water?? How much?

    • — Catherine M. Dubas
    • Reply
    • Hi Catherine, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!

  • This recipe is fabulous and so easy to make! I’ve made them 3 times recently and everyone loves them.

  • My kids LOVE pumpkin pie and now they LOVE these scones. I really like that I can make and freeze them ahead of time and then pop them in the oven in the morning. Not too sweet with just the right amount of spices – these are definitely a winner in our house. Thanks.

  • Perfect fall recipe- I liked that they were not too dense as some scones can be and the sweet glaze complimented the scone perfectly. The house smelled incredible while the scones were baking! It’s a perfect cozy breakfast on a chilly Fall morning.

  • These are amazing!!!! I always love this time of year for all the pumpkin treats. I typically make pumpkin bread or muffins but decided to try this recipe and OMG…these are delicious! Packed with a spicy pumpkin flavor and the scones are not overly sweet!! I lightly glazed and it added a perfect sweetness! I would absolutely recommend this recipe! Thank you for sharing😋

  • Hi Jenn,
    My homemade applesauce ended up very thick and dense. And I have a TON of it which I am looking to use up. Could applesauce be subbed for the pumpkin in this recipe? If so, are there any other adjustments that should be made? Thanks very much! Jennifer

    • — Jennifer Bayne
    • Reply
    • I wouldn’t recommend it Jennifer — sorry!

      • Why?

        • Hi J, applesauce and pumpkin puree have a different texture, so I’d be concerned that it would have an impact on the texture of the scones.

  • Wow! This recipe will definitely be filed under favorites! My husband raved about them. He’s sat staring at the plate and picked out each one that was “his” to eat later. Haha! The texture was perfect. Flavor was abundant. Couldn’t find a better match for my morning coffee. About to share it with my daughter. I know she’ll love it too!

  • Another delicious recipe from Jenn. Everybody loves these and the icing just makes them over the top yummy!

  • This is without a doubt the BEST pumpkin scone recipe I have ever made. All of my friends think they are great! Thank you for simplifying the recipe and making it so easy to have perfect pumpkin scones! I have already made them three times!

  • These scones are amazing. I made two batches, baked one batch and froze the other batch for later. I don’t have a food processor, so I grated cold butter into dry ingredients prior to working it with my fingers. The finished scones taste terrific with the glaze and without. I did also add chopped pecans on top of glazed scones – very yummy! Next batch I plan to add pecans in the dough. My family and I love these wonderful fall flavors!

    If you too love these flavors, you definitely should make Jenn’s Pumpkin Pecan Streusel torte it’s a heavenly autumn treat!

  • I made this recipe today as I wanted a good fall scone! I’m not sure about the icing as we ate them all before I even got to it. These are so good and easy to make! Next time I will try and get to the icing 😊

    • LOL — glad you enjoyed them!

    • So moist, so soft kids Looooooved them. I love the addition of molasses made it have such a fall flavour.
      Thank you

  • My go to recipe for pumpkin scones. Everyone loves them! Even people who aren’t the biggest pumpkin fans.

    • — Melissa Armenda
    • Reply
  • I made them and they were amazing. My family wants more.

    • — Brian Swarthout
    • Reply
  • These are moist and absolutely delicious. I added 1/2 tsp. cardamom, it added floral complexity.

  • I am 11 years old and LOVE to bake!! I make these about once every two weeks and bring them to school. They are always a huge hit. This recipe has NEVER failed! I would make these every day if I had time.

  • These scones were moist and delicious with a nice flavor combination of spices and pumpkin. The glaze added even more pumpkin flavor. These were gone almost immediately! Will definitely make again. Thanks Jen for yet another winner!

  • Jenn can truly do no wrong in my eyes and these scrumptious scones are no exception. DIVINE!

  • Wow these are perfect for fall days! Made a batch, froze the scones then traveled cross country with them for Thanksgiving. Baked them straight from the freezer as Jenn suggested and they tasted SO yummy! The texture of these is much better than the regular super dry crumbly ones. Will be making the other scone recipes for the holidays! Thank you Jenn for a wonderful website!

  • I’ve made these scones as written a few times now and they turn out perfectly each time. It is getting cool here in Northern California now and dear husband begged for them. We love how spicy and warming they are. Next time, I will try the tip I read about adding more flour to make them crumbly, as I love that texture. Because I like a crumbly, dry scone, I just bake them about 3-4 minutes longer to really brown up the bottom. The glaze made with pumpkin? Genius! Don’t skip the glaze people! If it’s too thin, sif in more sugar, too thick, add more pumpkin. I skip the extra powdered sugar on top and put finely chopped walnuts on the wet glaze. Yum! Thank you.

    • My favorite pumpkin scone recipe! So delicious!! Even the people I know who don’t like pumpkin ❤️ them!!

      • — Melissa Armenda
      • Reply
  • These scones are perfection! Instead of using 2 cups of flour I used one cup of quick oats and one cup of flour, in an attempt to make them better suited for breakfast and less cake-like. They are so good, definitely the most scrumptious scones I have ever devoured, such a wonderful moist texture, perfect for breakfast. Oh and that glaze…it was the flavor bomb that took these scones to the next level of deliciousness. Don’t skip the glaze! Thank you, Jenn, I just love these!

  • I have made your pumpkin scones a few times before and love the flavor! The texture seems a little off to me though… a little more cake like a regular scone? Not as light and crumbly. I noticed you use cake flour in your other scone recipe to improve texture. Can I ask why you don’t use it here? And if I wanted to try it, would I substitute it directly (same quantity as the all purpose flour you call for)?

    • Hi Cole, The pumpkin does give these a softer, more cake-like texture than most scones. If you want them to be more crumbly, I’d increase the flour a bit. I don’t recommend cake flour, as that would make them even more cake-like. Hope that helps!

      • Ah! Well you saved me then – I was about to make a batch with the cake flour today but will stick with regular (and maybe a tad more like you suggested). glad I asked! Thank you for the quick response!

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