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Fall’s Best Scone Recipe – Scones Studded with Pumpkin Pie Spice Chips

Fall’s Best Scone Recipe – Scones Studded with Pumpkin Pie Spice Chips

bread, fall, pumpkin, scones
Scones Studded with Pumpkin Pie Spice Chi

Last week, I took a Facebook poll asking whether you preferred scones or cookies.  I thought the odds were in the cookies’ favor.  Surprisingly, that wasn’t the case.  More than half of you told me you wanted scones!  I aim to please (except when I’m making things like Cupcakewurst), so I present you with my new favorite scones for Fall.

This scone recipe is based off a five star Ina Garten cranberry orange scone recipe (so you know it’s going to be good), but I’ve removed the cranberry and orange and instead added a touch of vanilla and homemade pumpkin pie spice chips.  I’ve also changed the scones’ preparation.

Nordic Ware Scottish Scone & Cornbread Pan

Instead of going rogue and forming the dough on a baking sheet as Ina Garten does, I made mine in a scone pan.  (I know.  I know.   A scone pan is one more specialty pan to clutter your shelves.  You don’t need to use one, but owning a scone pan makes it so simple to achieve perfect looking scones – and it can do double-duty as a cornbread pan.)

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You can eat these all on their own, or to be extra decadent, you can top them with clotted cream!

How to Make Scones with Pumpkin Pie Spice Chips

As stated above, this scone recipe is slightly adapted from Ina Garten’s recipe.  Here is my version:

Pumpkin Scone
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Scones Studded with Pumpkin Pie Spice Chips

Servings 8 scones


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter cold
  • 2 extra large eggs
  • 1/2 cup heavy whipping cream cold
  • 1/2 teaspoon vanilla extract
  • 1/2 cup homemade pumpkin pie spice chips you could also use store-bought cinnamon chips


  1. Preheat oven to 400 F.
  2. Whisk together flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
  3. Cut butter into small pieces and mix into dry ingredients. Mix until butter looks pea-sized.
  4. In a separate bowl, mix eggs, heavy whipping cream, and vanilla.
  5. Slowly mix the wet mixture into the dry mixture until just combined - it will be lumpy.
  6. Use your hands to gently fold in the pumpkin pie spice chips.
  7. Divide batter evenly between each section of a scone pan.
  8. Bake for 20 minutes or until the tops are slightly browned.

Scone Cupcakes from the Archives

Back in 2009, I baked Ina Garten’s scone recipe in cupcake form and in little tea cups.  Have a look!  If you prefer, you could bake these pumpkin pie spice chip scones as cupcakes as well following the guidelines found in that post.

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6 comments on “Fall’s Best Scone Recipe – Scones Studded with Pumpkin Pie Spice Chips”

  1. Lori says:

    This scone recipe sounds amazing and the photography is a complete invitation to try it. Looks scrumptious!

  2. Michelle says:

    I had no idea there was such a thing as a scone pan, but now I need to find room in my kitchen for one!

  3. Elizabeth says:

    Delicious sounding and looking. I have that scone pan. I love cranberry orange scones. I do have half a bag of cinnamon chips…will try with those.

    Best motel we ever stayed at on a vacation was in Williamsburg BECAUSE they had fresh scones and coffee every morning.

  4. Sounds gorgeous! i’ve yet to actually bake with pumpkin but i may just have to give this one a go :D x

  5. Yum! Pumpkin pies suits autumn and the coming Halloween. Can’t wait for my mom to make some of these. Thanks for sharing.
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