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Pumpkin-Oat Scones

Pumpkin-Oat Scones

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A new fall favorite in our house, adapted from both an oat scone recipe and one for pumpkin scones similar to that from a well-known coffee shop. I'm not sure if quick-cooking oats would work; try them at your own risk! If you have Penzeys® Baking Spice, I like to add 1 teaspoon of that and also use a pinch in the icing.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
  3. Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife, but do not separate the wedges.
  4. Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Set aside to cool.
  5. While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. Add more milk to thin the frosting as needed. Pour the frosting into a sealable plastic bag. Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.
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I am really picky about scones; they have to have the right texture, too moist and they are muffins, too dry and they are bisquits. These are great and I have been looking for a good pumpkin scone recipe for awhile! I did add 1/4 cup brown sugar because I prefer sweet scones, and I added up the spice quantities (makes 1 T) and used pumpkin pie spice (also used pumpkin pie spice in the glaze). Baked at 425 as instructed and they were perfect at 16 minutes of baking. I only made one round that I cut into 8 pieces and I put them on parchment paper for baking. Absolutely delicious!


Hi! I'm the original poster. I live at sea level, so I don't know if that affects baking time/temperatures differently. While I've never checked if my oven is calibrated, most other recipes work fine at posted temps and times. My husband and I prefer less-sweet scones, but if you want them sweeter, add 1/4 c sugar (I think brown would be better with the pumpkin, personally). It is a healthier scone, so if you want something that tastes more like a junky pastry, this is probably not it!


1 star Only after taking out of the oven, realized these are not sweet. There is no sugar in recipe. They must be frosted. 425 degree oven is too high. My oven is correctly calibrated, but after 15 minutes the top was getting too dark and the insides were still too moist. Drop the temperature and cook for a longer period of time. The baking sheet should be lightly greased. Not mentioned in recipe but they stuck and broke apart as i removed them. Frosting needs more than 1 TBL of milk, more like 2 TBL. These are definately not like the famous coffehouse scones I had hoped for.