Ready to fill your kitchen with the smell of fall with these tasty pumpkin scones with a pumpkin spice glaze?

I love the moment: The oven is opened and a whiff of cinnamon, nutmeg, cloves, and ginger fills the air. Ah! The comfort of autumn and all the tantalizing flavors that follow.

I adapted these cinnamon sour cream scones with sugar pearls to incorporate the fall flavors. At the end of this post, you will find a video tutorial on how to make these pumpkin-spiced scones.

Ingredients Needed for a Pumpkin Scones with a Pumpkin Spice Glaze

3 cups flour

3 Tbsp sugar + extra for dusting

3 Tbsp brown sugar

1/4 tsp salt

3/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

2 tsp baking powder

1/4/ tsp baking soda

1/2 cup chilled butter

1/2 cup sour cream

1/2 cup pumpkin puree

3 Tbsp half-and-half

Pumpkin Spice Glaze (see linked recipe)

The photo in the upper right shows this recipe doubled. I made both large and small sized scones.

How to Make Pumpkin Scones with a Pumpkin Spice Glaze

Preheat oven to 450 degree
In a large mixing bowl, combine dry ingredients.
Cut in butter. A trick for this is to take your chilled butter and grate it. Then, stir it in.
Make a well in the center, then add sour cream, pumpkin puree, and half and half. Stir until just combined…do not over-mix!
On a floured surface, gently knead.
Pat dough gently into a circle, until 1/2” thick. For smaller scones, make the dough into two circles first.
Cut with pizza roller into triangles.
Dust the top of the scones with sugar.
Place scones on parchment paper lined baking sheet and bake 10-12 minutes until lightly browned.
Cool on wire racks.
Make the Pumpkin Spice Glaze and drizzle over the top.

Time to enjoy. I recently made these for our small group. We gathered and had breakfast for dinner. These were a big hit. People had requested my sausage casserole, so I brought that as well. Other people brought a Mexican egg casserole, street waffles, and coffee cake. Does anyone love breakfast for dinner as much as I do?