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Pumpkin Scones (& even a vegan adaptation!)

& this was the recipe that proved my husband will eat PUMPKIN. Oh, yes. I’ve spent 14 years listening to “is that pumpkin, no thanks” every single Fall and O.M.G. Guess who can’t keep his hands off these?! Not only are they a hit with adults in this house, but I spent a nice chunk of the afternoon being chased by a toddler begging for more “punkin’ cones.” :) Success!

Big thanks to my dear friend Nicole, who invited me over for these & coffee during our last play date before she moved. :(:(:( I miss you terribly Nic, but now I can always make these & remember that day…fond, fond memories! & for those of you who might be vegans (or who might be nursing a baby who has a dairy allergy, thus have become vegans–a la Nicole) these can be adapted for you! & I will even say, that Nic’s were better than my dairy version. So I might go crazy & try the vegan recipe next time! I keep drooling over Alison’s delicious vegan concoctions–so I know you gals can still eat well without dairy–& this is proof. Enjoy!

Pumpkin Scones

Yield: at least 2 dozen


  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1/2 Pound) UNSALTED Butter, Chilled
  • 1 whole Large Egg
  • 3/4 cups Heavy Cream (more If needed)
  • 1/2 cup of Pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • *Nicole’s VEGAN adaptation: I left the egg out and just added more pumpkin slowly if I felt it was too crumbly because I like my scones moist. Also, I used almond milk for the cream and subbed the butter with Earth Balance vegan butter.


  • Sift together flour, 2/3 cup sugar, baking powder, and salt.
  • Cut cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until mixture resembles crumbs. (I highly recommend a pastry cutter–made it so easy)
  • Mix cream with egg, then combine with flour mixture; add pumpkin & spices & stir gently with a fork just until it comes together. (I added more pumpkin so it was a bit stickier–I wanted them nice & moist)
  • Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
  • Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles
  • Preheat oven to 350 degrees. Bake for 12 min. Let them cool before putting on the glaze.

Glaze: You can add a glaze if you wish. It does add a nice sweetness to the scone, but is not necessary. I used just 1 cup of Powered sugar & added milk until it reached the right consistency for drizzling. I added a dash of vanilla extract. But here is what is called for:

  • 3 cups Powdered Sugar, Sifted
  • 1/2 cup Whole Milk
  • 1 whole Vanilla Bean
  • Dash Of Salt
  • *Nicole’s VEGAN adaptation: subbed almond milk and used less.

Perfect with your afternoon latte! Don’t know how to make one? Well be sure to read this: How to make a latte at home. Happy Fall! I hope it is below 90° where you are…we’re still just pretending it’s not summer down here. These help!

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  • Marylin - Sounds yummy! Can’t wait to try it.ReplyCancel

  • jennie - So do these not need to be baked? I don’t see the baking instructions?ReplyCancel

    • -shawna- - DUH. Thanks so much for catching that, Jennie! Preggo brain got me!! It has been updated. ;)ReplyCancel

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