Breakfast Scones

Pumpkin Toffee Scones with Biscoff Glaze

I’ve got to admit, the thought of making scones always seemed a little daunting to me. I always heard they were dry and kind of tasteless. Not so! I’ve added a great twist to a regular pumpkin scone by adding some toffee and topping it with a mouth watering Biscoff glaze!  It’s the breakfast pastry your coffee or tea has been asking for!  I can’t stop, won’t stop making these babies.

It’s an easy recipe that gives a truly artisan look to your breakfast plate. It’s perfect for dunking in some hot tea or a little milk though it doesn’t really need it. If you want to learn how to make this impressive afternoon tea staple, click on the video to get a step by step guide!

Pumpkin Toffee Scones with Biscoff Glaze
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (110g) brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3 1/2 tablespoons cold butter, cut into cubes
  • 1 egg
  • 1/2 cup (123g) pumpkin puree (not pumpkin pie filling)
  • 1/3 (81g) cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup (60g) toffee baking pieces
  • 1/4 cup (31g) flour for kneading
    For glaze:
  • 1 cup (120g) powdered/confectioners’ sugar
  • 2 tablespoons milk (regular or almond)
  • 1 tbsp (16g) Biscoff® spread
    Tools needed:
  • Mixing bowl(s)
  • Large spoon or silicone spatula
  • Pastry cutter or two forks
  • Cookie sheet
  • Parchment paper
  • Sharp Knife
  • Sandwich bag or small pastry piping bag
  1. Preheat oven to 450.
  2. In a large bowl, combine dry ingredients.
  3. Cut in cold butter using pastry cutter or 2 forks until coarse crumbs form.
  4. Stir together wet ingredients then mix with dry ingredients just until blended (Do not overmix) and turn out dough onto floured surface.
  5. Sprinkle 1/3 of the toffee chips onto dough- knead gently, repeat with next 1/3 chips until combined.
  6. Press into circle and cut into 8 wedges. Bake on ungreased cookie sheet 20 minutes.
  7. Stir together milk and powdered sugar until glaze form then add
  8. Biscoff® spread and combine. Drizzle over cooled scones.

Biscoff® is a registered trademark of Lotus Bakeries North America.

Linking up with Tater Tots and Jello, My Uncommon Slice of Suburbia, Savvy Southern Style,







Written By

I'm a long time cook/baker that makes food centric recipe videos to help the novice cook or welcome a seasoned cook that wants to focus on the food. I'm passionate about both Christmas and cooking. Once my baking gene gets activated in September, I want to bake all the things. Grab a cup of hot cocoa and come on into my kitchen!


  1. Mmmm looks delicious. My scones always come out like ROCKS..tasty rocks, but rocks just the same. Will have to try your version. I’m so glad I found your Blog! 🙂

    1. I’ve heard the same from others regarding scones but I’m guessing the pumpkin might lend a really great moisture that makes them a little softer. I hope you like them and so glad you found me too!

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