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Coffee Shop-Style Pumpkin Spice Scones

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 scones
Calories 280kcal


  • 4 cups white whole wheat flour plus more for dusting surface
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1-1/2 tablespoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2/3 cup coconut sugar or brown sugar
  • 1 cup cold butter cubed
  • 1 cup pumpkin puree
  • 1/3 cup half-and-half cream
  • 2 large eggs lightly beaten
  • 1 tablespoon vanilla extract
  • GLAZE:
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-3 tablespoons milk


  • Preheat oven to 400F. Line two baking sheets with parchment paper and set aside.
  • In a large bowl, combine flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar. Using a pastry cutter, or your fingers, work cold butter cubes into flour mixture until crumbly and butter forms pea-sized clumps.
  • In a separate bowl, whisk pumpkin, cream, eggs, and vanilla until smooth. Pour liquid mixture over butter mixture and very gently fold until a shaggy dough forms.
  • Turn dough onto a floured surface and VERY gently knead several times until dough just comes together.
  • Divide dough in half and pat each half into a 6 to 7-in round. Using a benchscraper or a sharp knife, cut each round into eight wedges. Place wedges 2-in apart on prepared baking sheets.
  • Bake scones at 400F 10-12 minutes or until tops begin to turn golden. Cool scones on a wire cooling rack, while you prepare the glaze.
  • Make the glaze: In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency.
  • Drizzle glaze evenly over each scone and allow scones to set 5 minutes before serving. Enjoy!


Scones are best if enjoyed on the day they are made.


Serving: 1g | Calories: 280kcal | Carbohydrates: 36.9g | Protein: 5.3g | Fat: 13.3g | Saturated Fat: 7.9g | Cholesterol: 56mg | Sodium: 248mg | Fiber: 3.5g | Sugar: 15.3g