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Pumpkin isn’t necessarily my “favorite” ingredient, but these Pumpkin Walnut Scones are wonderfully delicious. Lightly sweet and crunchy with the perfect amount of pumpkin. Our family loves them!
(Post modified on 10/27/23.)
The pumpkin puree makes these scones so moist and tender, they practically melt in your mouth. And then there’s the cream cheese icing. So yummy! These scones are the perfect addition to a fall tea party.
If you don’t have English walnuts in your pantry, you may substitute chopped pecans, or skip the nuts altogether. Or maybe sprinkle the tops with sunflower seeds!
More Pumpkin Recipes to Try
- Pumpkin Maple Cinnamon Rolls
- Pumpkin Cheesecake Trifle with Gingersnaps
- Chocolate Chip Pumpkin Bread
- Traditional Pumpkin Pie
Ingredients for Pumpkin Walnut Scones
(See the full recipe at the bottom of this post.)
- all-purpose flour
- granulated sugar
- baking powder
- salt
- baking soda
- cinnamon
- ginger
- nutmeg
- cloves
- butter
- pumpkin puree
- half and half cream
- large egg
- English walnuts
Cream Cheese Icing
- powdered sugar
- cream cheese
- whole milk
- vanilla extract
Instructions for this Recipe
Preheat oven to 400 degrees. Gather your ingredients so that you have everything at hand. Chop the English walnuts. I like to use a food chopper for this job, but you could also use a cutting board and knife.
Make the Scones
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, salt, baking soda, ground cinnamon, ginger, nutmeg, and cloves.
Using a pastry blending fork or your fingers, cut in butter until mixture is crumbly. Add pumpkin puree, half and half cream, 1 large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan.
If you don’t have a scone pan, simply lay each slice on a baking sheet lined with parchment paper or a silicone baking mat.
Bake 15-20 minutes in the preheated oven until golden brown. Allow to cool for 5 minutes and remove from pan and place on a cooling rack.
Prepare the Cream Cheese Icing
To make the icing, in a small bowl, combine powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy.
While scones are still warm, drizzle cream cheese icing over the top of each scone.
This recipe will make 8 scones. These scones are best served warm the day they are made, but you may reheat leftovers in a toaster oven. Refrigerate scones in a covered container up to 5 days. Or freeze in a plastic freezer bag for up to 3 months.
Pair with your favorite tea–maybe a Pumpkin Spice Chai tea or coffee with a pumpkin creamer. I mean, if you’re going to do pumpkin, you might as well go all out!
These Pumpkin Walnut Scones would also go well at a Holiday Tea Party. See more Tea Party Ideas Here. Browse Pumpkin Recipes Here. View my Scone Recipes Here.
Pumpkin Walnut Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter cold
- 3/4 cup pumpkin puree
- 1/4 cup half and half cream
- 1 large egg
- 1/2 cup English walnuts chopped
Cream Cheese Icing
- 1 cup powdered sugar
- 3 oz. cream cheese softened
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. Gather all your ingredients and have them close at hand for use. Chop the English walnuts.
Make the Scones
- In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, salt, baking soda, ground cinnamon, ginger, nutmeg, and cloves.
- Using a blending fork or your fingers, cut in butter until mixture is crumbly.
- Add pumpkin puree, half and half, large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
- Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan.
- Bake in preheated oven for 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan to cool on a wire rack.
Prepare the Icing
- In a small bowl, combine the powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy.
- While scones are still warm, drizzle cream cheese icing over tops. Makes 8 scones.
Notes
Nutrition
