September Stockpile: Pumpkin Scones

This entry is part 12 of 17 in the series September Stockpile

And we’re back!  Working on filling up the freezer brings us to a recipe I am really excited to share with you.  This recipe for Pumpkin Scones looks like it resembles the pumpkin scones from Starbucks…but I have a feeling they are going to be better!  I am so glad these are going to be in my freezer that I may have to take one out and make it before the baby gets here!  I LOVE pumpkin flavored things, so these will be great for breakfast during this early baby season.  Oh, and if someone happens to stop by for a breakfast, I might make one for them!

September Stockpile Pumpkin Scones

I got the recipe from Sweet Pea’s Kitchen, but I changed the procedure a little bit.  I like to get in there and work when I make scones, but you can also try her procedure if you want to use your mixer.  I also doubled the recipe and substituted pumpkin pie spice for all the different spices she uses.  So here is the modified  single batch recipe:

Pumpkin Scones (adapted from sweetpeaskitchen)


pumpkin scones prep

  • 2 c. all-purpose flour
  • 1/4 c. + 3 Tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 6 Tbsp. cold butter, cut into 1 inch cubes
  • 1/2 c. canned pumpkin
  • 3 Tbsp. half-and-half
  • 1 egg


  1. Combine dry ingredients in a large bowl.
  2. Add the cold butter and cut in with a pastry cutter until the texture looks like coarse cornmeal.  Make sure all the butter pieces get cut up into small pieces (no larger than small peas).
  3. In a separate bowl, whisk together pumpkin, half-and-half, and egg.  Fold into dry ingredients, mixing well and forming into a ball.
  4. On a lightly floured surface, turn out dough and pat down into a 1 inch thick rectangle about 4 inches by 12 inches.  Cut into 3 equal portions and cut an X into each portion to make 12 portions.

pumpkin scones

To freeze:  Place each portion on a cookie sheet lined with parchment paper and flash freeze until hard.  Remove from freezer and wrap individually with plastic wrap and store in freezer bag.

To use from frozen: Pre-heat oven to 425 F.  Line a cookie sheet with parchment paper.  Place frozen, unwrapped scone(s) on cookie sheet and bake for about 20 minutes.  Remove from oven and glaze with the wonderful recipes below:

To Glaze:

Powdered Sugar Glaze:

  • 1 c. + 1 Tbsp. powdered sugar
  • 2 Tbsp. milk

Mix together until smooth, spread over cooled scones with a pastry brush. Allow to firm.


Spiced Glaze:

  • 1 c. + 3 Tbsp. powdered sugar
  • 2 Tbsp. milk
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

While powdered sugar glaze is firming, combine all ingredients.  Drizzle over each scone and allow icing to dry before serving.


Don’t these sound wonderful?!?!

Series Navigation<< September Stockpile: Chocolate Chip Cookie DoughSeptember Stockpile: Day 11 >>

4 thoughts on “September Stockpile: Pumpkin Scones

    1. ussleah Post author

      Congratulations on your expected little one. I really wish I had done this with the first one, but I just did not have the energy to do it…I am starting to question whether I have the energy to do it this time…but we are making progress! Thanks for stopping by and thank you for the recipe!


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