Spiced Pumpkin Scones with Vanilla Glaze
Pumpkin Spice Scones with Vanilla Glaze are the perfect fall dessert. These buttery, flaky scones are packed with cozy pumpkin spice flavor and topped with a sweet vanilla glaze that takes them to the next level.
They're great for breakfast, brunch, or a snack, and the pumpkin puree keeps them moist and tender. I love making these when I'm craving something warm and comforting, especially during the cooler months.
For more recipes involving pumpkin, be sure to check out my Sourdough Pumpkin Bread with Hokkaido Pumpkin and Sourdough Pumpkin Cinnamon Rolls with Pumpkin Spice!
📖Printable Recipe
Spiced Pumpkin Scones with Vanilla Glaze
Ingredients
Scones
- 480 grams all-purpose flour plus extra for dusting, 4 cups
- 100 grams granulated sugar ½ cup
- 56 grams baking powder ¼ cup
- 10 grams kosher salt 2 teaspoons
- 5 grams pumpkin pie spice 2 teaspoons
- 312 grams cold unsalted butter cubed, 1¼ cups
- 420 grams pumpkin puree 1¾ cups
- 90 grams cold heavy cream divided, 6 tablespoons
- 1 large egg lightly beaten
- 5 grams vanilla extract 1 teaspoon
Wash
- 15 grams cold heavy cream 1 tablespoon
- ½ teaspoon pumpkin pie spice divided
Glaze
- 90 grams cold heavy cream divided, 6 tablespoons
- 5 grams vanilla extract divided, 1 teaspoon
- 230 grams confectioners' sugar 2 cups
Instructions
- Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons of the pumpkin pie spice. Add the cubed cold butter, using a pastry blender or two forks to cut it into the flour mixture until the texture resembles coarse crumbs.
- Mix wet and dry ingredients: In a separate bowl, combine the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract. Gradually add this mixture to the dry ingredients, stirring with a fork until just combined and a rough dough forms. If the dough seems too dry, add an extra tablespoon of cream.
- Form dough: Turn the dough out onto a lightly floured surface and knead gently until it comes together. Flatten the dough into a 1-inch thick circle and cut it into 12 wedges.
- Chill: Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
- Bake: After chilling, brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice. Bake for 25 minutes, or until the tops are golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Glaze: While the scones cool, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, the remaining 6 tablespoons of heavy cream, and the remaining 1 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more cream, a little at a time.
- Drizzle: Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.
Notes
- Gluten-free: Use a gluten-free flour blend specifically designed for baking to replace the all-purpose flour.
- Extra flavor: Add a tablespoon of orange zest to the dough for a bright citrus twist that pairs beautifully with the pumpkin spice.
- Nutty addition: Fold in some chopped pecans or walnuts to the dough for added crunch and flavor.
Nutrition
Ingredients
- All-purpose flour: Forms the base of the scones, giving them structure.
- Granulated sugar: Adds a touch of sweetness to balance the pumpkin spice.
- Baking powder: Helps the scones rise and become light and fluffy.
- Kosher salt: Enhances the flavors.
- Pumpkin pie spice: The star of the recipe, adding those warm, cozy fall flavors.
- Cold unsalted butter: Makes the scones flaky and rich.
- Pumpkin puree: Adds moisture and a subtle pumpkin flavor
- Heavy cream: Helps bind the dough and gives a rich, tender crumb.
- Egg: Adds structure and helps the scones hold together.
- Vanilla extract: Complements the pumpkin spice and adds depth to the glaze.
- Confectioners' sugar: For the sweet vanilla glaze that finishes the scones.
See recipe card for quantities.
How to Make Spiced Pumpkin Scones with Vanilla Glaze
Prep: Preheat oven to 375°F. Line a baking sheet with parchment paper.
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons of the pumpkin pie spice. Add the cubed cold butter, using a pastry blender or two forks to cut it into the flour mixture until the texture resembles coarse crumbs.
Mix wet and dry ingredients: In a separate bowl, combine the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract. Gradually add this mixture to the dry ingredients, stirring with a fork until just combined and a rough dough forms. If the dough seems too dry, add an extra tablespoon of cream.
Form dough: Turn the dough out onto a lightly floured surface and knead gently until it comes together. Flatten the dough into a 1-inch thick circle and cut it into 12 wedges.
Chill: Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
Bake: After chilling, brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice. Bake for 25 minutes, or until the tops are golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Glaze: While the scones cool, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, the remaining 6 tablespoons of heavy cream, and the remaining 1 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more cream, a little at a time.
Drizzle: Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.
Hint: for the best texture, use cold butter straight from the fridge and work quickly to keep the butter from melting into the dough. This helps create those flaky layers we love in scones.
Substitutions & Variations
- Gluten-free: Use a gluten-free flour blend specifically designed for baking to replace the all-purpose flour.
- Extra flavor: Add a tablespoon of orange zest to the dough for a bright citrus twist that pairs beautifully with the pumpkin spice.
- Nutty addition: Fold in some chopped pecans or walnuts to the dough for added crunch and flavor.
💭Crucial Success Tips
Chill the dough before baking. Refrigerating the scones for 30 minutes ensures they hold their shape and don't spread too much while baking, giving you perfect, flaky layers.
FAQ
Yes, just be sure it's not too watery. Homemade pumpkin puree tends to have more moisture, so you may need to drain it a bit before using.
Absolutely! Freeze the scones before baking, and when you're ready, bake them straight from the freezer, adding a few extra minutes to the bake time.
Yes! You can bake the scones and glaze them the next day, or you can freeze the dough before baking and bake fresh when needed.
How to Store Spiced Pumpkin Scones with Vanilla Glaze
Store these Pumpkin Spice Scones in an airtight container at room temperature for up to 2 days.
For longer storage, keep them in the refrigerator for up to 5 days, or freeze for up to 2 months. To freeze, wrap the unbaked scones in plastic wrap, place in a freezer bag, and bake as needed.
