Pumpkin Spice Scones with Vanilla Glaze
Pumpkin Spice Scones with Vanilla Glaze are my go-to when I want something special but don’t want to fuss. With buttery layers and a sweet vanilla drizzle, they’re as comforting as they are delicious.
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.
Nutrition
Calories: 426kcalCarbohydrates: 66gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 628mgPotassium: 144mgFiber: 2gSugar: 10gVitamin A: 6390IUVitamin C: 2mgCalcium: 270mgIron: 3mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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