This is not a new recipe to Annie’s Eats, but it certainly is improved.  I enjoyed these scones last time I made them, but I felt like they could have used something to take them up a notch from good to great.  In particular, I knew they needed more spice.  This time around, I added this simple spice glaze on top which definitely did the trick.  It gave them fantastic flavor, and had the added bonus of making them look much prettier.  I also swapped the white chocolate chips for butterscotch chips and WOW!  That pumpkin-butterscotch combo is just to die for.  I didn’t try it this time around but I think some toasted chopped pecans would be a lovely addition.  These have a nice fluffy texture for a scone, and seem like the perfect treat for a fall or winter breakfast or brunch.  Enjoy!


For the scones:
2 cups all-purpose flour
1/3 cup packed brown sugar
½ tsp. ground ginger
½ tsp. ground cinnamon
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
8 tbsp. cold, unsalted butter, cut into pieces
1/3-½ cup butterscotch chips
½ cup buttermilk
½ cup pumpkin puree
1 tsp. vanilla extract

For the glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk


  • 01

    Preheat the oven to 400° F.  Line a baking sheet with parchment paper or a silicone baking mat.

  • 02

    In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine.  Add the cold butter chunks to the bowl and stir with a fork to combine.  Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas.  Mix in the butterscotch chips.  In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract.  Add the wet ingredients to the bowl with the dry ingredients and  stir together gently just until the dough comes together.  If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.

  • 03

    Transfer the sticky mass of dough to the prepared baking sheet.  Pat the dough into a 8 or 9-inch round.  Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.  Allow to cool to room temperature.  Slice the dough round into 7 or 8 wedges.

  • 04

    To make the glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)  Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off).  Allow the glaze to set before serving.


  • Yum! I still have never tried making scones–can they be frozen after you make them?

  • I’m thrilled that I’m not the only foodie still enjoying pumpkin :) These scones look scrumptious!

  • Those ARE really pretty. I think I need to make these next, for sure.

    I just made the pumpkin whoopie pies and they were a hit!

  • Jennifer

    Thanks for the recipe update! I love the original pumpkin scone recipe you posted and make it often (I, too, am a pumpkin lover!). This one looks even better!

  • Liz

    They look delicious- I can’t wait to try them! By the way, I made the eggnog cupcakes recently (I actually made them twice) and they were fantastic! Everyone said they were so delicious and I told them all about your site :-)

    Have a wonderful Monday!

  • nutmegnanny

    These look great! I bet the flavors are amazing. I need to give this recipe a try:)

  • foodietwoshoes

    I love the addition of the butterscotch chips. I am sure that just gives them that touch of decadence. I will definitely be marking this one for future use.

  • I agree with you… the pumpkin/butterscotch combo sounds to-die-for!! I’m looking forward to trying this recipe. Thanks!

  • I love the updated version even more than the original (since white chocolate is just not my favorite thing in the world).The glaze really does look pretty, too

  • Annie

    CaSaundra, the best way to do frozen scones is to freeze before baking. The only thing I would change about this recipe if you are planning to freeze them is to do individual drop scones rather than wedges. I have instructions in this post. Hope that helps!

  • Thanks so much for your help–I didn’t know anything in the scone department :-) I’ll let you know when I try these!!!

  • sweetie

    amazing additions! can i add these to the suggestion box:

    1- cinnamon chips + plain glaze
    2- dark chocolate + plain glaze
    3- sprinkling of pecans + maple glaze

  • I made these Sunday night for a dinner party…..and they were amazing!! Thanks so much! I love how they weren’t too sweet, so they were delicious. I liked the dough as much as I liked the finished product too :)

  • These look yummy. Being a tea person, I’m definitely going to give these a try.
    thanks so much for the recipe.

  • Shanta

    I made these today and absolutely LOVE them!!! My kids want me to make these again, right now!! Gonna try the pumpkin blondies next.

  • These were so good! Tis the season for the fall flavors!

  • Melissa

    Fabulous. And the smell while they were baking was incredible. Next time I’ll make them in a large square and cut them into squares, or maybe try the drop version. SO GOOD! And the glaze really topped them off, and the butterscotch chips….YUM. Thanks Annie!

  • Shallie

    Another winning recipe from Annie’s Eats!!

  • Amy

    This has to be one of my favorite pumpkin recipes! I always make a double batch & freeze whatever I won’t eat in a week (already baked scones). They are fantastic even after being frozen (especially when warmed)!

  • Annie

    If you like to freeze them, just freeze before baking rather than after. You can bake straight from the freezer and they are fresh and warm when you eat them :)

  • Amy

    My husband and I are scone/pumpkin freaks and I’ve been looking for a yummy recipe to combine both of our favorites. These were phenomenal. I will be baking them for his 30th birthday breakfast this Sunday!

  • Christy

    Just made these with a few substitutions due to lack of ingredients and they turned out FANTASTIC! So glad I made a second batch of dough to freeze.

    I used all Whole Wheat Pastry Flour. Didn’t add butterscotch chips. Used 1/2 Tbs vinegar plus regular milk to equal the 1/2 cup of buttermilk (let sit for 5 minutes). (Should have added toasted pecans b/c I had those on-hand and love them!)


  • JenniShoe

    These just came out of my oven for my birthday treats for the month and they are fantastic! Just the right amount of pumpkin and spices and the glaze makes the scones a little extra sweet! Perfection!

  • I just made these for a playdate and they came out great! There are so many great recipes on your blog, I can ALWAYS find something perfect for the season, occasion and time of day. Along with a cup of coffee, this afternoon treat is sure to upstage dinner!

  • Cherylhd

    These Pumpkin scones are amazing! The glaze definitely makes the flavour pop! Love them; I also chopped the butter and half the butterscotch chips in with my food processor. Yummy.
    Thanks again Annie!