Pumpkin Cinnamon Chip Scones

I love scones… to me, they are like a cross between a muffin and a cookie. They are truly a delectable culinary creation. I tasted my first scone over five years ago at Panera Bread.

I ordered it on a whim to accompany a cup of hot tea. The scone was orange flavored and was topped with a lovely glaze. Needless to say I was smitten with them for about a minute… my short lived love affair with this delicious mid-afternoon “snack” ended ubruptly when I realized it was packing almost 500 calories and 20 grams of fat!

Once I started my blog, I had every intention of trying to make scones at home, but never got around to it. My perfectionist self also thought I needed a fancy schmancy pan to create nice, perfectly uniform, triangular scones. Then a few weeks ago I was watching Chef Ann Burrell on her Food Network show, Secrets of a Restaurant Chef.

I am not a huge fan of this show, but will watch it from time to time. However, her Cherry Almond Scones piqued my interest because she demonstrated how to form the scone dough and cut it into triangles.

After watching the episode, I hit up the web in search of a scone recipe that would be perfect for fall. I came across several recipes through yahoo, but ended up settling on a Starbucks Pumpkin Scones copycat recipe. Of course I tweaked the recipe because I apparently cannot leave well enough alone.

I did add mini cinnamon chips to the dough which was a scrumptious decision. The end result was terrifically spiced scones full of fall flavors. The texture was amazing and the glaze put them over the top.

Do these compare to the Starbucks scones? I honestly have no idea, but I will definitely be trying one to compare the next time I venture into a Starbucks.

This recipe definitely ranks up in my top 3 fall favorites and I will certainly be making them again in the very near future. These were so good I ate one for dinner! I hope you enjoy them as much as we did.

Have a great day and thanks so much for visiting!

Looking for more fall recipes? Check out more of my Fall favorites and stay tuned this weekend for a yummy Apple Cinnamon Chip Bundt Cake!

Pumpkin Cinnamon Chip Scones


For the Scones

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 tsp vanilla paste
1 large egg
1/2 cup mini cinnamon chips

For the Powderered Sugar Glaze

1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

For the Spiced Glaze

1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves


For the Scones

1. Preheat oven to 425°F. Lightly oil a baking sheet or line with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

3. In a separate bowl, whisk together pumpkin, half and half, vanilla paste and egg. Fold wet ingredients into dry ingredients and mix in mini cinnamon chips. Form the dough into a ball.

4. Pat out dough onto a lightly floured surface and form it into an 8-inch circle and about 1 inch thick. Use a large knife or a pizza cutter to slice the dough into 8 equal triangular portions. Place on prepared baking sheet.

5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

For the Powderered Sugar Glaze

1. Mix the powdered sugar and 2 tbsp milk together until smooth.

2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

For the Spiced Glaze

As the plain glaze firms up, make the spiced glaze.
1. Combine the ingredient for the spiced icing together.
2. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

- adapted from recipezaar.


22 Responses to “Pumpkin Cinnamon Chip Scones”

  1. TeaLady — November 5, 2009 at 8:38 pm

    These look marvelous. I think I mite try these this weekend. **SIGH** I don't REALLY need to lose weight….

    I love making scones. Several recipes on my blog, come visit and have a cuppa with me.


  2. american girl primitives — November 5, 2009 at 9:12 pm


    I have a friend that makes delicious scones that uses the cinnamon chips and I think hers came out of a Hershey's book. This one looks delicious with the addition of the spices and yummy icing.



  3. Monica H — November 6, 2009 at 12:35 am

    Oh my goodness yum! I've been wantint to make cinnamon chip scone but I never thought to add pumpkin as well.

    Perfect for fall and perfect for me :-)


  4. Karin — November 6, 2009 at 8:15 am

    That sounds so good! I love scones too and these sound great.


  5. Michelle — November 6, 2009 at 9:23 am

    I love Panera Bread! I love scones I'm with you on needing a fancy schmancy pan until I watched Barefoot Contessa. She made it look so easy and guess what….it was! I made vanilla scones and they turned out amazing. Starbucks makes a petite vanilla scone they are so tiny and cute! I must say your pumpkin cinnamon chip scones look amazing! It's that time of year for pumpkin!!
    5 Forks


  6. Sara — November 6, 2009 at 9:40 am

    These look wonderful! I love scones too.


  7. Ingrid — November 6, 2009 at 10:41 am

    Great addition with the cinnamon chips.

    Happy Friday, Jamie!


  8. megan — November 6, 2009 at 1:25 pm

    I just made pumpkin spice scones recently too! They were amazing. I think they're a little different than yours, but look similar. The icing I made was a little thicker (I love icing!). What a great fall food :)


  9. Kerstin — November 6, 2009 at 10:32 pm

    I would love to wake up to one of these tomorrow – yum! I still can't find the cinnamon chips though.


  10. Katie @ goodLife {eats} — November 7, 2009 at 9:43 am

    These look to die for! I haven't been able to find cinnamon chips in store, and all the ones online seem to be processed with peanuts (my son is severely allergic)…bummer!


  11. Dawn — November 7, 2009 at 9:56 am

    I'm not a fan of Panera Bread, their sammies are so expensive for the size. They do have good sourdough bread though.
    But these scones that you made are HEAVENLY. I love a good scone with tasty glaze. Really nice.


  12. annie — November 8, 2009 at 12:18 pm

    I made these yesterday (although I used dried cranberries instead of cinnamon chips, since I didn't have the chips on hand). They were so good! Such a nice pumpkin flavor, moist, and not at all heavy–the perfect Sunday morning scone.


  13. Nancy/n.o.e — November 8, 2009 at 7:16 pm

    Your scones look so perfect for Fall! I am obsessed with everything pumpkin, just can't get enough at this time of year.


  14. Jelli Bean — November 11, 2009 at 8:34 am

    I also love scones! They're so simple to throw together, yet sound so sophisticated when served alongside a lovely box of teas. My favorite is a white chocolate cranberry (Craisin) scone. Mmm!


  15. Sam Kathryn — January 20, 2010 at 12:20 am

    I made these pumpkin scones today….. but accidently used baking SODA instead of baking powder. Mistakes happen! :(

    I'll try again tomorrow if i have time.


  16. Nicole — April 16, 2011 at 7:43 pm

    We made these without the chips and they turned out AMAZING! definitely making again, thanks for the great recipe :)


  17. Katherine — November 21, 2012 at 8:40 pm

    I’ve made these twice before and they’ve been amazing each time. Just tripled the recipe and it turned out 32 scones for a big Thanksgiving feast tomorrow. All I changed was adding ground cloves to the scones and glaze. Thanks so much for the amazing recipe!


    • MBA — November 21, 2012 at 10:00 pm

      I am so glad you enjoyed the recipe. Thank you for stopping by and providing your feedback – have a great day!

  18. The Kook @ The Kitchen Kook — February 1, 2013 at 6:22 pm

    I just made some cinnamon chip scones myself! I’m so used to rock-hard chewy, tough, dry, BLAND scones, but finally, these changed my life!! Finally, a scone that’s buttery, tender, soft, and delicate. Mmm. Literally the best thing that I’ve made.

    I didn’t use eggs in mine – so the scones were more traditional – super moist, light, fluffy, flaky, and buttery! I must try it with pumpkin next!



  19. Love2Bake — November 7, 2013 at 4:46 pm

    The best scone I ever made.. Thank you.. will try different ones with orange zest, dried cranberries, and white chocolate.



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