Home Recipes Pumpkin Scones (Utah Version)

Pumpkin Scones (Utah Version)

by Laura

Scones are something I grew up on, that is the Utah version of scones. My mom made them quite often. Unlike regular scones made with a biscuit-like dough with butter, Utah scones are made with yeast dough and are fried just like these pumpkin scones (Utah version). They are more similar to a New Orleans beignet.

There are many ways to enjoy Utah scones. The two most common ways are with honey butter or coated in cinnamon sugar. You could totally do that with these scones. However, this recipe includes a cream cheese frosting to enjoy them with instead of honey butter. However, I also served some of them to my family coated in cinnamon sugar. They love them best when they are coated in cinnamon sugar. On the contrary, I loved them with the frosting. It was a delicious change.

The dough itself also incorporates pumpkin which adds to the flavor and color of the yeast dough along with cinnamon. These Pumpkin Scones (Utah Version) are a great fall version of something I enjoyed as a child.

Pumpkin Scones (Utah Version) | realmomkitchen.com

Here is what you need to make the

Pumpkin Scones (Utah Version)

  • MILK
  • SALT
  • EGG
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Scones (Utah Version)


  • 1½ tsp instant dry yeast
  • 2½ Tbsp sugar
  • ½ cup milk, warmed (warm to the touch)
  • to 4 cups flour
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • 1 pinch ground cloves
  • ½ tsp salt
  • 4 Tbsp cold butter, cut in pieces
  • 1 large egg
  • 1 cup pumpkin puree
  • about 4 cups vegetable oil for frying
  • Cinnamon Cream Cheese Frosting:
  • 1 (8 oz) package cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon


  1. In the bowl of a Kitchen add the yeast, sugar, and warm milk. Let sit a few minutes until foamy.
  2. In another bowl, whisk together 2 cups of the flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in with a pastry cutter until mixture resembles cornmeal.
  3. Add the dry ingredients to the bowl with the yeast. Mix slightly on a low speed for 30-60 seconds with the paddle attachment.
  4. Add egg and pumpkin. Beat on low until well mixed.
  5. Switch to the dough hook and mix on low (knead) adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl and forms a ball.
  6. Knead on a medium speed for 3-4 minutes. Cover and let rise until double (about 1 hour). At this point you can use it immediately of place in the refrigerator overnight. This is what I do.
  7. Punch the dough down and transfer to a floured counter. Break off golf ball sized pieces. Roll the balls out into flat pieces about 1/4 inch thick.
  8. Heat oil to 350 to 375 degrees. Fry each piece of dough on both sides just until light golden brown. Drain on a plate lined with paper towels. At this point you can coat them in cinnamon and sugar or serve with cream cheese frosting.
  9. For the frosting – In a bowl, mix the butter and cream cheese together until smooth. The add in the remaining ingredients and beat together until smooth and creamy. Makes 18 scones.
Recipe Card powered byTasty Recipes

Recipe adapted from Gimme Some Oven recipe for pumpkin cinnamon rolls.

You may also like

Leave a Comment

Recipe rating