Monster Face Pumpkin Scones

Last October my daughter decided we were too boring and announced we needed monster scones immediately. I had never even thought of putting faces on baked goods before that moment but her enthusiasm was impossible to resist. Now it has become the one thing she actually wants to help make in the kitchen without any prompting. The best part is watching her decide which monster gets three eyes or a particularly crooked grin.

We made these for her classroom party and apparently they were the talk of the school for days. One mom texted me asking if I had spent hours on them because she thought I must be some kind of baking wizard. I had to confess that most of the credit goes to candy eyes and the fact that monsters are supposed to look slightly unhinged anyway. Her teacher said the kids were genuinely excited to eat something that looked back at them.

Ingredients

• All-purpose flour: The foundation here but measuring by weight gives the most consistent results
• Light brown sugar: Adds moisture and a subtle depth that white sugar just cannot provide
• Baking powder and baking soda: Both are necessary for that perfect rise and tender crumb
• Ground cinnamon ginger nutmeg and cloves: This combination mimics pumpkin pie without overpowering the delicate scone texture
• Cold butter: Absolutely crucial to keep everything cold and work quickly for flaky layers
• Pumpkin purée: Make sure to use pure purée not pumpkin pie filling which has spices already added
• Whole milk: Creates the right consistency for both the dough and the glaze
• Large egg: Helps bind everything while adding richness and structure
• Pure vanilla extract: Do not skip this as it rounds out all the spices beautifully
• Powdered sugar: Creates the canvas for all those colorful monster faces
• Food coloring: Gel colors work best for vibrant shades without thinning the glaze too much
• Candy eyes chocolate chips or sugar pearls: These bring the monsters to life literally

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks later

Mix the dry team:

Whisk together flour brown sugar baking powder baking soda salt cinnamon ginger nutmeg and cloves until well combined

Cut in the butter:

Add cold butter cubes and use a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized pieces remaining

Whisk the wet mixture:

Combine pumpkin purée milk egg and vanilla extract in a separate bowl until smooth

Bring it together:

Pour wet ingredients into dry and mix gently just until combined the dough will look slightly shaggy but that is perfect

Shape and score:

Turn dough onto a floured surface pat into a one inch thick circle and cut into eight wedges like a pizza

Bake until golden:

Place wedges on prepared sheet and bake for sixteen to eighteen minutes until firm and lightly golden on top

Make the glaze:

Whisk powdered sugar with one tablespoon of milk and add more as needed to reach a thick but drizzleable consistency

Create your monsters:

Divide glaze into small bowls tint with food coloring and let everyone decorate with candy eyes and toppings

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My neighbor came over while we were decorating and ended up staying for an hour making her own monster. She claimed she was just supervising but I found orange glaze on her elbow later. Sometimes the best kitchen memories are not about the recipe itself but about who you share the chaos with.

Getting Creative With Faces

We have discovered that the scarier or weirder the monster the better kids respond to them. Some of our most successful creations had mismatched eyes or grins that stretched halfway across the scone. The beauty is that monsters are supposed to be imperfect so there is absolutely no pressure to make anything look polished or symmetrical.

Making Ahead

You can bake the scones a day ahead and store them in an airtight container then glaze and decorate right before serving. This actually works better because the scones need to be completely cool anyway and you can focus entirely on the fun part. I usually set up a decorating station with small bowls of different colored glazes and let everyone go to town.

Serving Suggestions

These pair perfectly with hot apple cider or coffee for adults who might need a little something after all that decorating. Arrange them on a platter with the monsters facing outward for maximum impact.

• Set out extra decorations because kids will inevitably eat some while working
• Have wet wipes nearby for inevitable colorful fingers
• Take pictures before serving because each creation is unique

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Hope these bring as much chaotic joy to your kitchen as they have to ours.

Recipe FAQs

→ Can I make these scones ahead of time?

Yes, you can bake the scones up to 24 hours ahead and store them in an airtight container. Decorate with glaze and monster faces on the day you plan to serve them for the freshest appearance.

→ What type of pumpkin should I use?

Use canned pumpkin purée (not pumpkin pie filling) for consistent results. Fresh roasted pumpkin purée works too—just make sure it's well-drained and has a thick, spreadable consistency.

→ How do I prevent the scones from spreading too much?

Keep your butter and ingredients cold, work the dough quickly, and don't overmix. If your kitchen is warm, chill the cut wedges for 10-15 minutes before baking.

→ Can I make these dairy-free?

Absolutely. Substitute cold plant-based butter sticks (not tub spread) and use your favorite non-dairy milk. Both the dough and glaze adapt well to dairy-free alternatives.

→ What other decorations work well?

Beyond candy eyes, try mini chocolate chips for pupils, colored sprinkles for hair, or use different glaze colors to create various monster expressions. Edible markers work on dried glaze too.

→ Why are my scones dense or tough?

Overmixing develops too much gluten, making scones tough. Mix just until combined, and handle the dough gently. Also ensure your baking powder is fresh and not expired.