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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.