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Close up image of pumpkin pie spice scones finished with a glaze and icing drizzle, arranged on a plate.

Pumpkin Pie Spice Scones

Katerina | Diethood
These homemade Pumpkin Pie Spice Scones are full of warm flavors and coated in a delicious yet simple spiced cream glaze. An easy cream scone recipe for fall baking!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For The Scones
  • cups all-purpose flour
  • cup rolled oats
  • cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons cold butter, cut in pieces
  • ½ cup Pumpkin Pie Spice Creamer
  • ½ cup nonfat plain yogurt
  • 1 teaspoon pure vanilla extract
For The Glaze
  • 1 cup powdered sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • pinch of nutmeg
  • 2 tablespoons Pumpkin Pie Spice Creamer


For The Scones
  • Preheat oven to 425˚F.
  • Line a baking sheet with parchment paper or Silpat and set aside.
  • In a large mixing bowl combine flour, oats, sugar, baking powder, cinnamon and salt; whisk until completely incorporated.
  • Rub the butter into the dry ingredients with your fingers, or with a pastry cutter; rub until the mixture resembles fine crumbs.
  • Make a well in the center and pour in the creamer, yogurt, and vanilla.
  • Using a wooden spoon, combine all the ingredients just until the dough comes together.
  • Transfer the dough onto a lightly floured surface; flour your hands and knead the dough five times.
  • Shape the dough into a disk and cut it into 8 wedges.
  • Transfer all the wedges to the baking sheet, leaving about 1-inch space between each scone.
  • Bake the scones for 15 to 18 minutes, or until golden brown.
  • Remove from oven and let cool for 2 minutes, and then transfer the scones to a wire rack.
For The Glaze
  • Meanwhile, in a small mixing bowl, combine the powdered sugar, cinnamon, cloves, nutmeg, and creamer; whisk until smooth.
  • If the glaze is too thick, add more milk; if the glaze is too thin, add more powdered sugar until you reach the desired consistency.
  • Spoon and spread the glaze over each scone.
  • Allow the glaze to set before serving.


  • Pumpkin Pie Spice Creamer: I used a pumpkin-flavored creamer for this recipe, but feel free to use any flavored (or unflavored) creamer you want. 
  • Chilled Ingredients: Ensure your heavy cream and any butter or fats you use are cold. This helps achieve a flakier texture in the scone.
  • Gentle Mixing: When combining the wet and dry ingredients, stir just until they come together to avoid overworking the dough and ending up with tough scones.
  • Pre-chill Before Baking: Once your scones are shaped and on the baking sheet, pop them into the refrigerator for about 15 minutes before baking. This will help solidify the fats and result in a higher rise during baking.
  • Flavor Enhancements: Because heavy cream is rich and has a subtle flavor, consider adding complementary flavors to your scones, like a hint of orange zest, to elevate the pumpkin spice notes.
  • Watch the Bake: Be attentive to the baking time. They might need a few more minutes than regular scones, but you also don't want them to dry out.
  • Storage: Store them in an airtight container and enjoy them within a few days for the best freshness. If storing longer, consider freezing and reheating when ready to enjoy.


Serving: 1 g | Calories: 341 kcal | Carbohydrates: 62.6 g | Protein: 5.2 g | Fat: 9.5 g | Saturated Fat: 5.7 g | Cholesterol: 19.9 mg | Sodium: 21.1 mg | Fiber: 1.8 g | Sugar: 31.6 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast/Dessert
Cuisine: English
Keyword: easy pumpkin recipe, fall baking ideas, holiday recipes, scones recipes