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Pumpkin Spice Scones with Cinnamon Spice Glaze

  • Beginner
  • 12 scones
  • 35 min
Baking Success Or Baking Mess


For the scones
2 cups all-purpose flour
2 teaspoons Fleischmann's® Baking Powder
1/3 cup white sugar
¼ teaspoon salt
2 tea bags Twining’s® Orange Cinnamon Spice tea
1/3 cup unsalted butter, cold and cubed
1 egg
3 tablespoons buttermilk (or mix 3 tablespoons of milk with ¼ teaspoon of vinegar, let sit 3 minutes)
½ cup pumpkin puree
Cinnamon spice glaze
½ cup of icing sugar
1 tea bag Twining’s® Orange Cinnamon Spice tea
¼ cup boiling water


Preheat oven to 400°F. Line a baking sheet with parchment paper.

Mix flour, baking powder, sugar and salt in a

mixing bowl. Cut open tea bags and add

loose tea to dry mix.

Cut in butter with a fork or pastry blender

until you have a breadcrumb consistency. Do not overwork.


the egg and buttermilk together, add in the pumpkin and mix well. Add into the flour mixture, stirring until

just combined.


dough into 2 parts. Turn each half onto a floured surface. Knead lightly with

floured hands; shape each half into a 7” circle approximately 1” thick. Cut each circle into 6 wedges. Place wedges

on an ungreased cookie sheet.

Bake for 18 minutes

or until edges are golden brown and a toothpick inserted into the center comes

out clean. Allow to cool on a wire rack

before glazing.

To make glaze,

steep one tea bag in boiling water for 5 minutes. Use 1 tablespoon of the steeped tea, add to

icing sugar and stir to combine. Drizzle

over scones, let set for 10 minutes.

Best enjoyed

same day or stored in airtight container for up to 3 days.

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