Pumpkin Spice Scone Waffles

Easy to Make + Fun to Eat

Pumpkin Spice Scone Waffles with Buttermilk Frosting — The Waffle Project

‘Tis the Season of Pumpkin Spice

Scones are amazing just as they are, but what if the dough was cooked in a waffle iron? The results are certain to surprise and delight you. The bonus part? Your kitchen will smell like a pumpkin spiced candle for the remainder of the day.

This is a great recipe to make in batches for the freezer. You can warm a couple up for a quick breakfast or snack. Freezing instructions are on the recipe card below.

Make Gluten-Free Pumpkin Scone Waffles

The flour can easily be swapped out with gluten-free flour. We recommend the Measure for Measure gluten-free flour by King Arthur flour.

Episode 4 — #TheWaffleProject

Join Jessica and her special guest as they cook this recipe for you. Episodes of #TheWaffleProject are filmed LIVE via Facebook every Wednesday night @ 7 PM in Jessica’s Kitchen. Follow them on Facebook and sign up at The Waffle Project for the latest videos + bonus content.

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What To Do with Leftover Pumpkin Puree

Or do as Alicia suggested in the video . . . stir it into dry dog food for your fur baby!

Pumpkin Spice Blend Gift Jar — By A Taste for Living

Show your love to your fellow pumpkin spice lovers out there by making and assembling your own spice blend! Store it in cut little jars decorated with a label and ribbon. And if you’re inspired to share this recipe with them . . . we won’t stop you!

For a single 3 oz jar, measure:

6 T     Ground Cinnamon
4 tsp  Ground Ginger
4 tsp  Ground Nutmeg
2 tsp  Allspice
1 tsp   Ground Clove

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Pumpkin Spice Scone Waffles with Buttermilk Frosting — The Waffle Project
Pumpkin Spice Scone Waffles
Prep Time
15 mins
Cook Time
5 mins
Total Time
40 mins

These are best enjoyed warm with a little drizzle of the buttermilk frosting. This recipe was adapted from King Arthur Flour’s Harvest Pumpkin Scone recipe. Create delicious memories with ATasteforLiving.com!

Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Jessica
Pumpkin Spice Blend Ingredients
  • 3 T ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1 tsp ground allspice
  • ½ tsp ground cloves
Waffle Ingredients
  • 2 ¾ cup AP flour
  • ¼ cup dark muscovado sugar*
  • 2 T maple sugar**
  • 1 T baking powder
  • ¾ tsp salt
  • 1 ½ tsp pumpkin spice blend
  • ½ cup cold butter cubed
  • ½ cup finely diced candied ginger
  • cup pumpkin puree
  • 2 large eggs
Frosting Ingredients
  • ½ cup confectioner’s sugar
  • 1 T buttermilk
  1. Preheat waffle iron.

  2. Mix together the ingredients for the pumpkin spice blend. If possible, use freshly grated nutmeg. You can truly taste the different. Store the leftover spice blend in a small glass container to use again.

  3. Into a large wide mixing bowl, sift together the flour, sugar, baking powder, salt, and pumpkin spice blend (only 1 ½ tsp is needed). Eliminate any lumps.
  4. Using a large fork or pastry cutter, work the butter into the dry mixture until a course crumble is achieved. It’s fine for a few marble sized pieces of butter to remain.

  5. Chop the candied ginger into tiny pieces. Before adding them to the dry mixture, place the chopped piece of ginger into a small bowl and sprinkle in a pinch of the flour mixture. Lightly coat the ginger to avoid clumping, and then add to the dry mixture.
  6. In a smaller separate bowl, mix together the pumpkin puree and eggs. If using Maple Syrup, add it here. Mix until smooth.

  7. Pour wet ingredients into the dry ingredients.

  8. With a large flat silicone spatula, carefully fold the ingredients together. It will seem very dry, but in time, they will mix together for a perfectly soft yet firm dough. Halfway through, you may want to use your hands to finish the mixing.

  9. As soon as the dough is formed together, stop mixing right away. You want to avoid overmixing.

  10. Form small golf ball sized portions of the dough. Place each ball into a section of your hot waffle iron. This portion size is not designed to fill the entire section of the waffle iron. Instead you’ll wind up with miniature sized waffles to enjoy! Bake time should about 5 minutes.

  11. Mix the frosting ingredients together. Double the recipe if you want more frosting.
Freezing Instructions
  1. Instead of baking the waffles the full 5 minutes, par bake them for 3 ½ minutes. Place the par baked waffles onto a cookie sheet and into a freezer for 60 minutes. Then store the frozen waffles in a glass storage container or freezer-safe zip top bag. The frosting can be stored separately in the fridge for 1-2 weeks.
Cooking from Freezer Instructions
  1. Take however many waffles you want from the freezer, keeping the rest properly stored away. Place onto a baking sheet into an unheated oven. Turn on the oven to 375º F. As it’s preheating, the waffles will gradually defrost and finish baking. By the time the oven buzzer goes off, the waffles should be ready to eat. If not, simply turn off the oven keeping the waffle inside for another couple minutes, letting the residual heat finish warming them up. When they’re ready, decorate them with frosting and enjoy warm!

Recipe Notes

*Or Dark Brown Sugar
**Or Maple Syrup—to be added to the wet ingredients.

Featured Guest in Video

Alicia Cox of Alicia Unleashed Podcast

My friend, Alicia, joins me for Episode 4 of The Waffle Project. Not only is she an amazing cook, she’s an incredible mother of 2, and she has her own podcast — Alicia Unleashed! Women like her are fun to be around, and leave me feeling all the more inspired. I encourage you to check out her podcast via GoodMorningGloucester.com and follow her on Facebook.

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Pumpkin Spice Scone Waffles featured on The Waffle Project by A Taste for Living
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