Pumpkin Scones


Side Dish
Pumpkin Scones

Primary Media

Pumpkin scones drizzled in glaze

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Recipe Data


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    Servings and Ingredients

    Serves 6
    2 c. Hy-Vee all-purpose flour
    ½ c. Hy-Vee granulated sugar
    1 tbsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee cinnamon
    ½ tsp. Hy-Vee ground nutmeg
    ¼ tsp. Hy-Vee ground cloves
    ¼ tsp. Hy-Vee ground ginger
    6 tbsp. Hy-Vee unsalted butter, cold and cubed
    ½ c. Hy-Vee canned pumpkin
    5 tbsp. Hy-Vee half-and-half, divided
    1 Hy-Vee large egg
    1 c. Hy-Vee powdered sugar


    1. Preheat oven to 425 degrees. Line baking sheet with parchment paper; set aside.
    2. In a food processor, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Pulse to combine. Add cold butter and pulse until mixture is the texture of cornmeal.
    3. In a separate bowl, whisk together pumpkin puree, 3 tablespoons half-and-half and egg. Add pumpkin mixture to flour mixture and pulse until just combined. Turn dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1-inch thick. Cut the dough into 6 wedges.
    4. Place the wedges onto prepared baking sheet and bake for 14 to 16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
    5. In a small bowl, combine powdered sugar and remaining 2 tablespoons half-and-half. Drizzle over cooled scones.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 65mg
    • Sodium: 490mg
    • Total Carbohydrates: 72g
    • Protein: 6g

    Daily Values

    Vitamin A 60%
    Vitamin C 0%
    Iron 15%
    Calcium 8%

    Recipe Source:

    Hy-Vee ad from October 13, 2013.