Pumpkin Toffee Scones with Cinnamon Glaze

I had leftover pumpkin from the cupcakes I made last week, and was debating on what I wanted to do with it. I thought about cinnamon rolls, but I was feeling lazy and didn’t want to go to the effort. I thought about pumpkin bread, but I didn’t want that either. Then I thought of scones–Mainly after reading this post on Une Gamine dans la Cuisine. I’m not a huge fan of curry, so I changed the recipe to make a sweeter scone. Pumpkin Toffee Scones with Cinnamon Glaze.

Pumpkin Toffee Scones with Cinnamon GlazeSweet, flaky, warmly spicy from the cinnamon glaze. And the toffee bits scattered throughout give them a richer taste.

Pumpkin Toffee Scones with Cinnamon GlazePerfect with an afternoon cup of coffee or tea.

Pumpkin Toffee Scones with Cinnamon Glaze

Yield: 12-15

Pumpkin Toffee Scones with Cinnamon Glaze

Pumpkin Toffee Scones with Cinnamon Glaze
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


For the Scones:

  • 1/2 C canned pumpkin
  • 2 large eggs
  • 3 Tbsp. heavy cream
  • 2 1/2 C all-purpose flour
  • 1/2 C granulated sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 7 Tbsp. unsalted butter, cold and cut into small bits
  • 1 C toffee bits

For the Glaze:

  • 1/2 C powdered sugar
  • 1/2 tsp. cinnamon
  • 2-3 Tbsp. heavy cream


Preheat the oven to 425 F. Line 2 baking sheets with parchment paper and set aside.

In a small bowl, whisk the pumpkin, eggs, and cream until smooth; Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Cut in the chilled butter with a pastry cutter, until you have pea-sized crumbs.

Add the pumpkin mixture and the toffee bits to the dry ingredients and stir until the dough comes together.

Turn the dough out onto a lightly floured surface and pat it into a large circle or square, about 3/4-inch thick. Use a cookie or biscuit cutter to cut out as many scones as possible. The dough scraps can be reused to make more scones but they might not be as flaky or tender as the first batch.

Place the scones onto prepare baking sheets, about 1/2-inch apart. Bake for 10-12 minutes or until the bottom edges are light golden brown and a toothpick inserted through the center comes out dry. Let the scones rest for 5 minutes before transferring them to a cooling rack. Cool completely before adding the glaze.

For the glaze: Whisk the powdered sugar and cinnamon together in a small mixing bowl. Add one Tbsp. of cream and whisk to combine. Continue whisking and add the second Tbsp. of cream. Whisk the the glaze until smooth, adding in the additional cream if necessary. Drizzle the glaze over the cooled scones.

The bambino didn’t seem at all interested in these, but Jay and I made short work of them. I think I have a new favorite breakfast item!