Recipe: Pumpkin Vanilla Bean Scones

September 20th 2011 / 2 minutes to read

I love scones. I love pumpkins. I love pumpkin scones.

Now when one thinks of a pumpkin scone, usually the first thing that comes to mind is the super sweet glazed dessert treat from Starbucks. I like my scones at home to be less sweet, a bit moister, and enjoyed with some butter and a cup of pumpkin spice coffee (love my Keurig yo!)


  • 1 C canned plain pumpkin
  • 2 large eggs
  • 1 sticks of cold unsalted butter, diced
  • 1/4 C brown sugar, packed
  • 1 TSP ground cinnamon
  • 1/2 TSP fresh ground nutmeg (or 1/4 tsp for the pre-grated)
  • 1/4 TSP ground ginger
  • 1/4 TSP ground allspice
  • 1 TBSP baking powder
  • 2 3/4 C all purpose unbleached flour
  • 1 vanilla bean, the seeds scraped
  • pinch of kosher salt

When it comes to making the dough, I use my stand mixer but you can do this by hand too, I just like to use my stand mixer because I LOVE IT and IT LOVES ME!


  1. In a large bowl, add all of your dry ingredients. Flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, salt, and vanilla bean seeds. Mix for about 10 seconds to combine.

  2. Add in your cold diced butter. Use a pastry cutter, a large fork, or the paddle attachment on your mixer to blend the butter into the dry ingredients until it looks like super chunky sand. Except it’s not sand but BUTTER and FLOUR goodness!

  3. Mix in the eggs and pumpkin.

  4. Stir just until combined, it’s a bit sticky.

  5. Form into a large circle about 1 – 2 inches high on a parchment lined baking sheet. I lightly wet my hands with cold water so my hands won’t stick to the dough.

  6. Cut into 8 even wedges and separate the wedges so they are about 2 inches or so apart.

  7. Place into the freezer for 30 minutes, this ensures a really awesome rise. While the dough is in the freezer, preheat the oven to 425 degrees.

  8. After the dough has been in the freezer for 30 minutes, bake in the 425 degree oven for 30 minutes.

  9. Let cool for about 20 minutes before enjoying!

I love seeing the tiny flecks of vanilla! I love these split in half with a bit of butter and still warm from the oven. My boys LOVED these, I don’t think there will be any left for my husband!

Try out this recipe and let me know what you think!

This post is over a year old which means the content may be outdated or no longer accurate.


Likes I doubled-down on RSS by Eric Bailey.

View All Notes





Album Art for I Knew You Were Waiting (For Me)

George Michael & Aretha Franklin

I Knew You Were Waiting (For Me)

Album Art for Sexy

Shawn Desman



I guess I should have waited to use up the rest of pumpkin from last night! Oh well, I’ll try these soon =)

Reply to Nicole

Let me know what you think!


Right now I know what to do with the huge pumpkin I bought at the farmer’s market! Yours look delicious!

Reply to Sam

Thank you!


You’re absolutely right. Pumpkin scones do remind me of Starbucks. Thanks for sharing this recipe. Will try this over the weekend. Would love to have this with my regular brewed coffee.

Reply to Sheila

Thank you! I find the Starbucks scones to be much more of a dessert or “treat” scone rather than a “have w a cup of tea/coffee” type, probably due to the icing they have. Still, both are delicious!

Leave a Comment

Thank you for your comment!
Please Read the Comment Policy.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

To respond via your own website, enter the URL of your response which should contain a link to this post's permalink URL.
Your response will then appear on this post.