Preparation Time 1 hour / Portions 12 / Difficulty Level: 2/5



  • 2 cups all-purpose flour
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 tbsp cold butter
  • 1/2 cup canned pure pumpkin
  • 3 tbsp half & half cream
  • 1 egg


  • 2 cups powdered sugar
  • 4 tbsp half & half cream
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • pinch of ginger
  • pinch of ground cloves




Pumpkin Scone with Pecan Spice Utoffeea



  • Preheat oven to 425° F. Lightly grease a baking sheet or line with parchment paper.
  • Combine dry ingredients in large bowl. Using a pastry blender, cut into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside.
  • In a separate bowl, whisk together wet ingredients. Fold wet ingredients into dry. Form the dough into a ball.
  • Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle (about 12“x6”). Use a knife or pizza cutter to slice the dough twice through the width, making 3 equal portions. Cut once through the length making 6. Slice those 6 portions in half, making 12 equal triangles. Place on prepared baking sheet.
  • Bake for 14-16 minutes. Scones should begin to turn light brown. Cool completely before glazing.


Combine all dry ingredients. Add half & half cream 1 tbsp at a time. Mix until smooth and spreadable. Spread on all scones. Top with Pecan Spice Utoffeea crumble.

Share with someone you love, and enjoy!


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