Can I make these pumpkin scones without molasses?

Yes! You can leave it out or replace it with maple syrup or honey for a slightly different sweetness. The molasses adds depth, but the recipe still works beautifully without it.

What’s the secret to flaky scones?

Cold butter is key. Don’t overwork the dough. You want visible chunks of butter and a light touch when shaping. That’s what gives them lift and softness.

Can I double the recipe for a larger batch?

Absolutely. Double everything and divide into four rounds instead of two. Just make sure your baking sheet has enough room. You may need two sheets or bake in two rounds.

Pumpkin Scones – Cozy, Spiced & Homemade Delight

Name: Pumpkin Scones Recipe – Cozy, Spiced & Homemade Delight
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup canned pumpkin purée; 1 large egg; 3 tbsp heavy cream; 1 tbsp molasses; 2 tsp vanilla extract; 2 cups all-purpose flour (plus more for dusting); ¼ cup + 2 tbsp dark brown sugar; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ¾ tsp ground ginger; ¾ tsp ground cloves; ½ tsp ground nutmeg; 1 stick (½ cup) cold unsalted butter; 1½ cups confectioners’ sugar; 3 tbsp canned pumpkin purée; 1 tbsp water; ¼ tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp ground cloves; ¼ tsp ground nutmeg

Description

These cozy pumpkin scones are packed with warm spices, real pumpkin purée, and finished with a thick spiced glaze. Inspired by Starbucks, they’re moist, tender, and easy to make at home.

Ingredients

Scale

½ cup canned pumpkin purée

1 large egg

3 tbsp heavy cream

1 tbsp molasses

2 tsp vanilla extract

2 cups all-purpose flour (plus more for dusting)

¼ cup + 2 tbsp dark brown sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¾ tsp ground ginger

¾ tsp ground cloves

½ tsp ground nutmeg

1 stick (½ cup) cold unsalted butter

**For the Glaze**:

1½ cups confectioners’ sugar

3 tbsp canned pumpkin purée

1 tbsp water

¼ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a bowl, whisk pumpkin, egg, cream, molasses, and vanilla together.

3. In a food processor, combine flour, sugar, baking powder, baking soda, salt, and all spices.

4. Add cold cubed butter and pulse until the mix resembles coarse crumbs.

5. Add the pumpkin mixture and pulse just until the dough comes together (it will be sticky).

6. Turn dough onto a floured surface, knead gently into a ball, then divide into two halves.

7. Shape each half into a 5-inch circle, about ¾-inch thick. Cut each circle into 6 wedges.

8. Place wedges on the baking sheet and bake for 12–15 minutes until golden on the bottom.

9. Let scones cool on the sheet for 15 minutes.

10. Whisk glaze ingredients until thick and smooth.

11. Spoon about 1 tbsp glaze over each scone and let set for 30 minutes.

Notes

Use only 100% pumpkin purée, not pumpkin pie filling.

Avoid using blackstrap molasses—it’s too bitter.

Keep butter cold and don’t overwork the dough.

You should still see some butter chunks in the dough before baking.

Scones are best eaten the day they’re made but can be stored for 2 days.

To freeze unbaked: place wedges on a sheet, freeze, then transfer to a sealed bag.

Bake unbaked frozen scones with 1–2 extra minutes.

Freeze baked scones after cooling completely. Glaze after thawing for best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Halloween Recipes
Method: Baking
Cuisine: American

Nutrition

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