Pumpkin Scones with Crumble Spice Icing

Pumpkin Scones with Crumble Spice Icing

Prep Time

20 minutes

Cook Time

15 minutes



This recipe for Pumpkin Scones with Crumble Spice Icing comes to us from Christopher Mohs, food blogger, recipe developer and founder of Pumpernickel&Rye, a website devoted to great food that is quick and easy to make. He’s putting us in a fall mood with all the wonderful spice aromas that fill the kitchen during this time of year.

The recipe below calls for a Crumble Spice Artisan Blend, which was created by Mohs and available on Amazon. He says you can also make your own by combining 3 parts of ground cinnamon with 1 part ground cloves.

Enjoy these delicious and enticing Pumpkin Scones with Crumble Spice Icing!


Pumpkin Scone

  • 1 cup pumpkin puree, canned
  • 1/2 cup heavy cream
  • 2 extra large eggs
  • 4-1/4 cups all-purpose flour
  • 3/4 cup dark brown sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 teaspoons Crumble Spice Artisan Blend (see above suggestion to make your own)
  • 3/4 cup butter, cold, cubed

For the icing

  • 1-1/2 cups powdered sugar
  • 1 teaspoon Crumble Spice Artisan Blend (see above suggestion for making your own)
  • 2-3 tablespoons heavy cream


For the Pumpkin Scones

  • 1 In a small bowl, whisk together the pumpkin puree, heavy cream and eggs. Set aside.
  • 2 In a stand mixer bowl with the paddle attachment, mix together all the dry ingredients (flour, sugar, baking powder and spices).
  • 3 Next mix in cold cubed butter and mix until it forms pea-size crumbles (you want the butter to be intact as this will help in the baking process to make the scones amazing). Slowly add the pumpkin mixture until just combined.
  • 4 Divide the dough in half and flour your counter top or butcher block and form half the dough into a rectangle approximately 5-6 inches by 12-13 inches or so (keeping it rough will add to the look of the final scones). The dough will be roughly 1/2-inch thick.
  • 5 Cut the dough lengthwise down the middle and then in thirds. Then cut diagonally to make approximately 12 triangles. Repeat with other half of dough.
  • 6 Place each triangle on a parchment lined baking sheet spaced about 1-2 inches apart (approximately 6 per 9×13 baking sheet). Bake at 425°F for 15 minutes. Bake each batch until all the scones have been baked.
  • 7 When done, remove from pan and allow to cool completely on a cooling rack.

For the icing

  • 1 Whisk together powdered sugar and Crumble Spice. Add heavy cream a little at a time until you get the desired consistency (slightly more runny then cake frosting).
  • 2 Dip the tops of the cooled down scones in the icing and set on parchment paper to set.
  • 3 For an extra fancy touch you can pipe the icing onto the scones by filling a plastic bag with the icing, cutting a small corner off and drizzling over the scones.


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