Pumpkin Spice Scones with Vanilla Glaze
Need to get your pumpkin spice fix? Check out these easy, buttery, and delicious Pumpkin Spice Scones with Vanilla Glaze. They’re so good! I love them for breakfast, with a cup of tea in the afternoon, or for dessert. They’re just that good!
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It all started with a can of pumpkin I didn’t want to use in another quick bread. I gave scones a shot, and just like that, they became a regular thing. Buttery, flaky, and gently spiced, they’re easy to love and even easier to share. I’ll make a batch for brunch, grab one with coffee, or serve them with soup for a low-key lunch. They even work as dessert. Basically, they’re everything I want in a scone without any extra work.
Ingredients
- All-purpose flour – No need to sift the flour.
- Granulated sugar – I’ve cut the sugar down to ¼ cup and it still worked out, so if you’re cutting back on sugar, try that.
- Baking powder – Ensure that your baking powder is fresh or the scones won’t rise properly.
- Kosher salt – Use ½ teaspoon table salt if you’re using table salt.
- Pumpkin pie spice – Some goes into the dough, and some sprinkles on top.
- Cold unsalted butter – There’s a lot of butter in these scones but it’s worth every bit!
- Pumpkin puree – Ensure you’re using pure pumpkin puree, not pumpkin pie filling.
- Cold heavy cream – You’ll need some for the scones and some for the glaze.
- Egg – You can use an extra large egg if that’s what you have.
- Vanilla extract – You can use artificial vanilla, that’s fine.
- Confectioners’ sugar – No need to sift it, and don’t worry about lumps. They’ll smooth out when making the glaze.
How to make a Pumpkin Spice Scones with Vanilla Glaze
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by combining the flour, sugar, baking powder, salt, and pumpkin pie spice in a mixing bowl. To keep everything light and evenly blended, a flour sifter with a crank handle works wonders. It fluffs the flour and distributes the spice mix so each bite comes out warm and balanced.
Cold butter is what gives these scones their signature flake, and the best way to work it into the flour is with a stainless steel pastry blender. It’s faster and cleaner than using your hands, and it helps the butter stay cold so the scones bake up tender and layered.
Mix the pumpkin puree, heavy cream, egg, and vanilla extract in a separate bowl. A dough whisk makes this part smoother. It handles thick batters with ease and blends without overmixing, which keeps the dough soft and tender.
Once everything starts coming together, transfer the dough to a floured surface. A cool marble pastry board is perfect for this because it keeps the butter from melting too fast and gives you a clean, smooth area to shape the dough.
Cutting into wedges is much easier with a bench scraper that has measurement markings along the side. It’s great for portioning evenly and glides right through the dough without sticking. Cleanup is quicker too, just scrape and wipe.
Arrange the wedges on a rimmed sheet pan lined with a reusable silicone baking mat. The mat keeps the bottoms golden without burning and means you won’t need to constantly buy parchment.
When brushing the tops with cream and sprinkling on the remaining spice, a silicone pastry brush with a soft grip does the job gently. It won’t drag the surface or leave behind annoying bristles, which is always a win.
While the scones bake or rest in the fridge, you can make the glaze. Mix the confectioners’ sugar with cream and vanilla using a small angled whisk, which is just right for small bowls and gives more control as you stir.
Once cooled, the glaze goes on easily with a glaze bottle that has a narrow tip. It keeps the drizzle neat and controlled, which is helpful if you want a cleaner look without icing dripping everywhere. If you’re going for a more rustic finish, a spoon works just as well.
Let the finished scones set on a cooling rack with a drip tray underneath. It’s one of those little tools that makes the end result feel extra put together while saving your counters from sticky cleanup.
Chef Jenn’s Tips
- Keep your butter cold and work quickly. This gives the scones their signature flakiness.
- Mix gently once the wet ingredients go in. Overmixing can make the dough tough.
- Chill the shaped scones before baking to help them rise tall and hold their edges.
- Want more spice? Add a pinch of clove or nutmeg.
- Let the glaze run naturally over the sides. No need to be precise, it adds to the charm.
Recommended
Make It a Meal
I usually serve these with a cup of coffee, chai, or a maple latte, but they’re just as good with savory breakfast sides. Think scrambled eggs, bacon, or a little yogurt and fruit if you’re going for a full plate. They’re also perfect as a treat after dinner.
Storage
Once the glaze has hardened, store the scones in an airtight container at room temp for up to two days. You can also freeze them before glazing and reheat in a low oven. Add fresh glaze after thawing. Unglazed scones freeze well for up to two months.
Pumpkin Spice Scones with Vanilla Glaze
Equipment
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- ½ cup granulated sugar
- 4 tablespoons baking powder
- 1 teaspoons kosher salt
- 2½ teaspoons pumpkin pie spice divided
- 1¼ cups cold unsalted butter cubed
- 1¾ cups pumpkin puree
- 1 tablespoons cold heavy cream divided
- 3/4 cup cold heavy cream divided
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract divided
- 2 cups confectioners’ sugar
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Whisk the flour, sugar, baking powder, salt, and 2 teaspoons of the pumpkin spice together in a large mixing bowl.
- Cut the cold butter into the flour mixture using a pastry blender until the texture looks like coarse crumbs. The butter should still be in small bits.
- Stir the pumpkin puree, ¾ cup cream, egg, and 1 teaspoon vanilla in a separate bowl until smooth. Gently mix this into the flour and butter just until the dough starts to hold together. If it feels too dry, add a bit more cream.
- Transfer the dough onto a lightly floured surface. Knead a few times until it forms a smooth ball, then pat it into a circle about one inch thick.
- Slice the dough into 12 wedges and place them on the prepared baking sheet. Chill in the fridge for 30 minutes to help them keep their shape.
- Brush the tops with 1 tablespoon of cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice.
- Bake for 25 minutes or until the scones are golden and set. Let them cool on the pan for 5 minutes, then move to a wire rack.
- Mix the glaze by whisking the confectioners’ sugar with 1 tablespoon of cream and the remaining vanilla extract. Add more cream as needed until it’s pourable.
- Drizzle the glaze over the cooled scones and let it set before serving.
Notes
Chef Jenn’s Tips
- Keep your butter cold and work quickly. This gives the scones their signature flakiness.
- Mix gently once the wet ingredients go in. Overmixing can make the dough tough.
- Chill the shaped scones before baking to help them rise tall and hold their edges.
- Want more spice? Add a pinch of clove or nutmeg.
- Let the glaze run naturally over the sides. No need to be precise, it adds to the charm.
