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Pumpkin Scones Recipe With Bourbon Glaze

This pumpkin scones recipe with bourbon glaze is easy to make, but everyone wants seconds. Which is OK, because this scones recipe makes a lot!

Pumpkin Scones Recipe with Bourbon glaze

Sipping warm coffee is the culprit behind making me think of muffins, or toast or better yet, this scones recipe.

I’m not a huge coffee drinker, but when I do, I like something to munch on between sips.

I don’t necessarily want something too terribly sweet, which scones are not.

Popular in Britain for a very long time, scones are a common take away item. (We say take out. They say take away.)

I love scones of all sorts and my British tea scones are as close to the real thing as you can get. Well, minus the clotted cream!

My other scones recipe is a maple glazed maple walnut scone that is really killer.

This is the season that my maple craving kicks in and I find my self craving these. You will also if you give them a try.

However in the name of scones research I decided something pumpkin, something orange, something different, might be worth trying.

Enter my new pumpkin scones recipe with bourbon glaze and glazed pecans. Well, yes please!

Manservant found himself quite often in the kitchen while I was baking these.

And he found himself stealing a few until I froze them for when the kids come home.

These moist and tender pumpkin scones with glazed pecans are perfect. Perfect with coffee or tea. Or perhaps a sip of bourbon.

The funny thing is that if you find yourself licking the glaze off of the spoon, well, the bourbon is apparent.

But when the glaze is drizzled on this orange pumpkin scone, it magically transforms itself and totally amps up the pumpkin flavor.

No one will know the bourbon is there, however they will recognize an addicting scone when they taste it!

Tips for baking my scones recipe:

  1. Scones are meant to be moist, crumbly on the edges and a bit rustic in my opinion. Rustic? Scones can be shaped into squares or triangles or sliced into wedges or even dropped onto a baking sheet. Your choice. Just don’t overwork the dough or the scones will be tough and chewy, not exactly what you want a scone to be.
  2. A combination of flours makes a scone taste more unique. However all scones are good, so I wouldn’t worry if you just use all purpose!
  3. Use cold butter! One can grate the butter and then mix it in, or one can cut it into cubes and then use a pastry blender. My maple scones recipe even has a food processor method.
  4. When adding the flour mixture to the wet mixture, do not over mix.
  5. Chill the scones before baking. Chilling dough solidifies the butter so the scones do not spread too much. No one wants a flat scone.
  6. Use fresh baking powder. Powder equals puff and that’s what baking powder does. It helps puff those scones up.
  7. Feel free to mix things up a bit. No glazed pecans? Use plain toasted nuts of any sort. Well, maybe not almond for these. Use chocolate chips, white chocolate chips, peanut butter chips, raisins, dates and even blueberries. Create your own favorite scone.
  8. Bake at the correct temperature. These will become more golden as they bake. Want them a bit crumbly? Bake them with the longer cooking time.

And there you have it. A great new scone recipe for our home and hopefully for yours also.

I’m not an addict when it comes to pumpkin, but I am an addict when it comes to these!

I hope you give them a try. They make the house smell so good. And they taste amazing.

Pumpkin scones recipe with bourbon glaze

If you need some other scones ideas, this triple chocolate scone from Inside BruCrew Life sounds like one I could sink my teeth into. And for Christmas this cranberry orange sour cream scone from Melissa’s Southern Style Kitchen sure would make my morning crew happy!

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Pumpkin scones recipe with bourbon glaze

Need some more scone ideas? I swear by my British scones recipe. It transports me back to my now long ago trip to London where we dined like royalty. Plus my friends always ask for both of these recipes!

British Scones

British Scones

Maple Glazed Maple Walnut Scones with Maple Glaze

Maple Scones


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Pumpkin Scones Recipe with Glazed Pecans

Pumpkin Scones and Bourbon Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 12-16 scones 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


This pumpkin scones recipe with bourbon glaze is easy to make, but everyone wants seconds. Which is OK, because this scones recipe makes a lot!



2 c flour

1/2 c oat flour (Just buzz some in a blender or food processor until fine OR use whole wheat OR all purpose

1/2 t salt

2 t baking powder

1 t baking soda

1 1/2 t cinnamon

1/2 t ginger

Some fresh shavings of nutmeg

1/2 c brown sugar

2/3  cold butter, cut into cubes

1 large egg

1/2 c buttermilk

3/4 c pumpkin puree

2 t real vanilla extract

1/2 c toasted pecans or  glazed pecans

1/2 c toffee bits

  • Glaze:
    1 largish cup of powdered sugar

    2 T bourbon

    1 t vanilla extract

    A few tablespoons of milk or cream


In a large mixing bowl, combine flour, oat flour (if using),  baking soda, baking powder, salt, spices and brown sugar. Whisk to combine.

Add the cubed butter and toss with the dry ingredients. Then use a pastry blender to work the butter into small pea sized shapes. It is OK to have some larger and some smaller.

Add in the pecans and toffee bits.

In a large measuring cup, whisk together egg, buttermilk, pumpkin puree, and vanilla.

Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to gently blend the mixture into a ragged dough.

With floured hands, form the dough into a ball and drop onto a floured surface. Gently combine the dough without overworking it, into two 6-8″ circles or squares. Do not pat to thin. Dough should be thick, because whoever heard of a skinny scone? Try not to add too much flour, but you do want enough to get this to come softly together. Cut your dough into sixteen scones and place on a parchment lined cookie sheet.

Preheat your oven to 400 degrees.

Chill in a cold refrigerator for about 20 minutes. Place in oven and bake for 18-20 minutes. Let cool and then glaze.

While scones are baking, make the glaze. In a large measuring cup or a small bowl, combine powdered sugar, bourbon and vanilla extract. Whisk together and stir in a few tablespoons of milk or cream until glaze becomes icing consistency.


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Linger A Little, Kristy

Monday 12th of September 2022

Oh my goodness Abbe! These photos are making my mouth water right now and just in time for "pumpkin everything" season. I'm embarrassed to say it but I've never tried my hand at scones but now you have stirred my interest to try something new. And how could I ever go wrong with this recipe of yours, especially with the bourbon glaze? Thanks so much for sharing.

John / Kitchen Riffs

Sunday 11th of September 2022

I love pumpkin season! :-) These look fantastic. Really nice recipe -- thanks.

David @ Spiced

Wednesday 23rd of October 2019

I so glad you came up with this recipe in the name of scone research! I award you a master's degree in sconology! :-) Seriously though, there is something magical about the combination of pumpkin and bourbon. That's a great reminder to combine the's been a while. Perhaps I'll just make a batch of these scones soon! They look delicious!


Tuesday 22nd of October 2019

I have not made scones in years! Yours are inspiring. GREG

Abbe Odenwalder

Tuesday 22nd of October 2019

Easy to do and thank you! And so worth it!


Tuesday 22nd of October 2019

I've made pumpkin scones, but they've never looked this good! I've got to try your recipe!!!

Abbe Odenwalder

Tuesday 22nd of October 2019

I'm sure yours are great Liz, but do have to admit these are very good!