Spiced Pumpkin Scones with Vanilla Glaze

These fluffy and flavorful pumpkin scones are a delightful treat that perfectly captures the essence of fall. The buttery, flaky crust is complemented by a warm and spiced pumpkin filling that is both sweet and comforting. The addition of a sweet glaze adds a touch of decadence to these irresistible scones.

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Prep Time 20

Cook Time 25

Additional Time 10

Total Time 55

Servings 12 scones

Calories 509

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.

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