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Over a dozen mini pumpkin spice scones, topped with icing, are on display.

Mini Pumpkin Spice Scones

These mini pumpkin scones may remind you of the ones they serve at Starbucks, though you may come to find that you like these ones even better! Topped with two different types of icing, these scones are simply scrumptious.

Course Breakfast, Dessert
Cuisine American
Keyword mini pumpkin spice scones
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 16


The Pumpkin Scone Dough

  • 1/2 cup (1 stick) cold butter unsalted
  • 2 cups all-purpose flour
  • 1/3 cup dark brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree such as One Pie or Libby's
  • 2 Tbsp half and half
  • 1 large egg
  • 2 tsp pumpkin pie extract

The Glaze

  • 1 cup powdered sugar
  • 2 Tbsp half and half

The Pumpkin Icing

  • 1/2 cup powdered sugar
  • 1 Tbsp half and half
  • 1/2 tsp pumpkin pie spice
  • 1 tsp pumpkin puree
  • 1/4 tsp pumpkin pie extract


The Pumpkin Scone Dough

  1. Cut a cold stick of unsalted butter in half and beat both pieces in a KitchenAid mixer on high speed using the paddle attachment until the butter is fluffy.

  2. In a separate large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Then, dump the mixture into the KitchenAid mixer with the butter and mix until you see small chunks of butter incorporated in with the dry ingredients.

  3. In a medium mixing bowl, whisk together the pumpkin puree, half and half, egg, and pumpkin pie extract. Add the wet ingredients into the KitchenAid and mix on medium speed until the dough fully forms.

  4. Using a rubber spatula, scrape the dough off of the KitchenAid paddle and from the sides of the mixing bowl. Then, place the dough on a lightly-floured surface and sprinkle it with more flour. Begin kneading the dough, sprinkling the counter and the dough with more flour as needed until it is no longer sticky.

  5. Once the dough is kneaded, you can begin rolling it out into an 11×7 inch rectangle. Then, using a dough cutter or knife, cut the dough in half down the middle. Then, cut each half in half—for a total of four pieces. Next, cut each of those pieces into two triangles, forming a total of 8 pieces. Finally, cut each of the 8 pieces in half to form double the number of triangles, totaling up to 16 mini scones.

  6. Line a baking sheet with a piece of parchment paper and place the mini scones on it. Then, put the baking sheet, uncovered, in the fridge for a half an hour. Preheat your oven to 400 degrees. 

  7. Once the scones have set in the fridge for a half an hour, bake on the middle rack of your oven for 10 minutes. Let cool for 5 minutes before applying the glaze.

The Glaze

  1. In a medium mixing bowl, whisk together the powdered sugar and half and half. Right before you are ready to glaze the scones, pop the mixture in the microwave for 20 seconds.

  2. Individually dip each mini scone top-down into the bowl. Turn each scone clockwise a full rotation to ensure that it fully gets coated. Place aside and let dry completely before drizzling with the pumpkin icing.

The Pumpkin Icing

  1. Whisk powdered sugar, half and half, pumpkin pie spice, pumpkin puree, and pumpkin extract together in a small mixing bowl. Right before adding the icing to the scones, heat the mixture up in the microwave for 10 seconds.

  2. Use a teaspoon to stir the pumpkin icing and drizzle it back and forth in a zig-zag motion over each mini scone. 

  3. Serve and enjoy!