How to Make Pumpkin Scones with Squash

These pumpkin scones are a tasty treat. Perfect with a cup of coffee, chai tea or pumpkin & spice beverage on a cool autumn day.

pumpkin spice scones
The pumpkin spice with orange glaze is so good!

Also Read: Pumpkin & Spice Steamers/Lattes, How to Make Pumpkin Puree, Pumpkin Chocolate Chip Bars

Check out the spiced glaze and toasted pepita topping. Super tasty without being too sweet.

pumpkin scone
A perfect fall treat.

Pumpkin Scones or Squash Scones?

I confess, these pumpkin scones aren’t actually made with pumpkin. They’re made with squash – but let’s face it “buttercup squash scones” just doesn’t sound right. Of course you can use canned or homemade pumpkin puree, but I’m more likely to have leftovers from other types of squash.

Squash puree is sweet, creamy and smooth – perfect for baking recipes. Any squash with a slightly sweet flavour will work beautifully – butternut, kabocha, banana, hubbard, red kuri, sunshine or buttercup. I would not recommend acorn squash puree for baking. If using large field pumpkin puree, drain well of extra liquid.

Recipe for Pumpkin Scones with Spiced Glaze

pumpkin spice scones
Print Recipe
5 from 3 votes

Pumpkin Scones with Spiced Glaze

Use whatever squash puree you have on hand to make these delicious sweet treats. A little hint of orange flavor adds the perfect touch.
Prep : 20 mins
Cook : 15 mins
Servings: 16 pieces


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 Tbsp ground flaxseed
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1 tsp pumpkin spice*
  • 1-2 Tbsp orange zest
  • 6 Tbsp cold butter diced
  • 1 egg
  • 1/2 cup squash puree*
  • 1/4 cup cream or milk
  • 1 Tbsp orange concentrate



  • Preheat oven to 400°F (204°C). Lightly grease baking sheet or line with parchment paper.
  • In large bowl, mix dry ingredients – whole wheat flour, all purpose flour, flax seed, baking powder, baking soda, salt, brown sugar, pumpkin spice and orange zest.
  • Using two knives or pastry cutter, cut in butter until well distributed to form small crumbs.
  • In small bowl, mix wet ingredients – egg, squash puree, cream and orange juice concentrate.
  • Pour wet ingredients into dry ingredients and stir until dough starts to come together. There will be dry crumbs remaining.
  • Turn dough and crumbs onto a lightly floured surface and use hands to gently work the dough to form a ball. If dough is too dry, add an extra splash of milk.
  • Flatten the dough into a long rectangle about 16"x3" (40cmx7cm). Cut the rectangle into 4 equal sized squares, then cut each square in half so you have 8 separate pieces. Finally, cut each of those pieces diagonally to form two triangles. You should have 16 triangular pieces.
  • Place on baking sheet leaving space between each scone.
  • Bake for 14-16 minutes until turning golden.
  • Remove from oven and place on cooling rack to cool.


  • In small bowl, mix together icing sugar, orange concentrate, pumpkin spice and 1 Tbsp water. Stir and add more water if needed for icing to drizzle off spoon.
  • Drizzle over cooled scones.
  • Sprinkle on crushed pepita seeds.
  • Let rest briefly to let glaze set.


Use pumpkin or any kind of sweet squash puree – butternut, kabocha or banana squash puree are fantastic.
To substitute for pumpkin spice in the scone batter use 1/2 tsp cinnamon, 1/4 tsp powdered ginger, 1/8 teaspoon powdered nutmeg, dash powdered cloves. Use one quarter or half these amounts in the glaze.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS
Course: Dessert
Cuisine: American
Keyword: pumpkin, scones, winter squash
pumpkin scones on cooling rack
Pumpkin scones with crushed pepitas on spiced glaze.

Cutting and Shaping Pumpkin Scones

One of the things I love about homemade treats like these scones is the portion size. We can make these as big or as small as we like. And personally, I prefer smaller sized baked goods that satisfy afternoon cravings perfectly.

I found the easiest way to cut them was to make a long rectangle and cut that down into squares that I could then cut into triangles. Like in the photo below.

pumpkin scones

Shape the dough into a long rectangle (about 16×3 inches). Cut in half. Cut each half into 4 equal pieces so you have 8 pieces all together. Now, cut each piece on the diagonal to form triangles like on the left side of the photo. As you can see, I used plenty of flour to prevent the knife from sticking to the dough.

If you choose not to use the glaze, brush the tops with a little egg white and sprinkle with sugar for a golden, slightly crispy and sweet finish on top.

pumpkin scones
We love the glaze, but you could just brush on some egg white and sugar before baking instead.

Scones like biscuits are best eaten fresh. If it takes you more than two days to finish the batch, store them in the freezer and reheat them in the oven for a fresh baked taste.

Other Pumpkin Recipes to Try

Still have some puree left? How about trying one of these recipes:

Pumpkin Spice Pudding with Ginger Snaps

Pumpkin Chocolate Chip Bars

Orange Pumpkin Loaf

Pumpkin Spiced Latte

Pumpkin & Apple Pie Flavored Fruit Rollups

Catch me on my YouTube Channel. Here’s a preview of some of my videos.

If you make these scones, let me know. Tag @getgettys on Instagram or post a comment here. I’d love to see and like your creation.

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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