Pumpkin Poppy Seed Scones

Pumpkin Poppy Seed Scones ~ buttery flaky pumpkin pastry with the unexpected crunch of poppy seeds.

These are moist, cakey scones, filled with lots of crunchy poppy seeds and all our favorite fall spices. Just another delicious excuse to keep the pumpkin love flowing.

3 from 3 votes

Pumpkin Poppy Seed Scones

Pumpkin Poppy Seed Scones ~ buttery flaky pumpkin pastry with the unexpected crunch of poppy seeds.
Course Breakfast
Cuisine American
Yield 8 scones
Author Sue Moran


dry ingredients

  • 1 cup oat flour
  • 1 1/4 cups all purpose flour
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp cardamom
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp cloves


  • 1/2 cup 1 stick, cold unsalted butter, cut in pieces

wet ingredients

  • 1/3 cup buttermilk or cream
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/4 cup poppy seeds


  • 1 cup confectioner's sugar
  • 1 Tbsp poppy seeds
  • 1 tsp vanilla extract
  • milk or cream to thin


  • Set oven to 400F
  • Put the dry ingredients into the bowl of a food processor and pulse to combine.
  • Drop the butter pieces into the processor and pulse about 10 to 15 times just to get a crumbly texture.
  • Measure out the buttermilk, then add the egg, pumpkin and poppy seeds and whisk together. Add to the dry ingredients while pulsing the machine, just until the dough comes together. It will be fairly wet.
  • Turn the dough out onto a floured board, and with floured hands, pat it into a round disk, about an 8 or 9 inches across. Don't overwork the dough.
  • Cut the dough in half, and then into quarters. Place the scones on a silpat or parchment lined baking sheet and put into the freezer for about 20 or 30 minutes.
  • Bake for about 18 minutes.
  • To make the glaze: stir everything together with enough milk to get a drizzling consistency. Drizzle liberally over the cooled scones.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.




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    Please rate this recipe!

  • Reply
    April 8, 2020 at 6:49 pm

    2 stars
    I am not a fan of these scones. The scones themselves were not delicious. I found the glaze too sweet, yet needed because of the scones’ dry and doughy texture. I must say, I followed the directions.

    • Reply
      April 8, 2020 at 8:00 pm

      Sorry to hear that, scones are usually nice and moist. Are you sure your oven isn’t running hot, or maybe they got baked a little too long? They’re small, and sensitive to small differences in baking temp and time.

  • Reply
    October 23, 2012 at 7:26 pm

    poppy seeds inevitably end up stuck between my teeth, but i don’t care. i love ’em. 🙂

  • Reply
    October 22, 2012 at 5:56 pm

    Oh, I love the idea of filling scones with lots of crunchy poppyseeds! CRUNCH CRUNCH CRUNCH. 🙂

  • Reply
    October 22, 2012 at 3:03 pm

    Poppy seeds and lemon – oh yes! Pumpkin scones – perfect!

  • Reply
    Magnolia Verandah
    October 22, 2012 at 7:18 am

    Oh these look good and that glaze who could resist. I have a thing for poppy seeds too, they are a pain to get out of your teeth afterwards though.

  • Reply
    Heather Schmitt-Gonzalez
    October 20, 2012 at 11:22 pm

    I love the poppy seeds in the glaze – irresistible! I have been so busy collecting pumpkin recipes over the past few weeks, I just need to get busy making and baking some. And these scones are now on that every-growing list…

  • Reply
    Averie @ Averie Cooks
    October 20, 2012 at 9:34 pm

    Poppy seeds always seem to be paired with lemon. I love that you paired them with pumpkin! Keep the pumpkin love flowing as you said!

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