Pumpkin Scones

26 Sep

Fall is officially here! The cooler weather, the smells, the colors, and best of all, the change in flavors. I would be lying if I said I didn’t adore pumpkin. There is just something about it that instantly brings my heart joy. Yes I know you can bake with pumpkin all year long, but I always save using any sort of pumpkin until September. It’s just not as fun eating baked pumpkin goods in March. It’s something I look forward to all year long. Am I alone in this weird obsession, or are there more of you crazies out there?

For those of you that know me, you know that I love me some Starbucks. Fall is a Starbucks lovers dream. If you’ve had their pumpkin scones, you have officially lived. If not, go now, they are patiently waiting your taste buds at a local Starbucks near you. My first thought when trying one of these scones was, I need to learn how to bake these. I found this recipe last fall and made them immediately. Since I didn’t start this blog until January I haven’t been able to share the recipe. So, I pulled it out again last week and made these scones for my sister birthday.

These scones are pretty sweet because of the frosting topping. To me they are more like a dessert than anything else. But that doesn’t mean you can’t eat them at any point during the day. Dip them in coffee and you’ll be set.


I also wanted to do this post so I can talk about my sister and her birthday last week. My little sister has been such a light in my life. We just flat out get each other. One of those relationships where you can just look at each other and know what the other one is thinking. We have the exact same sense of humor and find joy in the most random things. She has loved and supported me through every stage in my life, I would not be able to function without her. I thank God that he blessed me with such an amazing girl to grow up with.

She turned 21 last Wednesday and I’m still in shock about it. She will always be my baby sister, it’s hard knowing that she is now all grown up.

IMG_8868 2

As part of her gift I decided to surprise her with a trip to her favorite place, Avon Colorado. We’ve taken two family vacations there and its absolutely breathtaking. It holds a special place in our hearts and we’ve been dying to get back. Natalie was shocked when she found out. We’re off to Avon next week. I can’t wait to post about it when we get back.

I’m excited to see where Nat goes and what accomplishments she makes from here on out. I am so proud of who she is and the incredible woman she is becoming. I love you my dear sweet Natalie.

Anyways, back to scones!




2 cups flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tbsp half & half
1 egg
6 Tbsp cold butter, cubed

For the plain glaze:
1 cup + 1 Tbsp powdered sugar
2 Tbsp half & half

For the spiced drizzle:
1 cup powdered sugar
2 Tbsp half & half
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch ground ground ginger
pinch ground ground cloves




1) Preheat oven to 425 degrees.

2) In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

3) In a separate bowl, mix the pumpkin puree, half & half, and egg together. Add to the flour mixture and mix until the dough comes together in a ball.

4) Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, and then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.

5) Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Allow to cool completely.

6) When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top (to drizzle, I pour into a plastic sandwich bag and cut off a tiny bit of the corner and squeeze). Let harden completely, about 1 hour, before serving. Store in an air-tight container (I like mine in the fridge).


Just so everyone knows, pumpkin and fall baking is about to blow up my blog in the next several months. I have so many recipes that I want to share and try. You’ve officially been warned.


Enjoy my lovelies.

Love, Lindsi


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