Pumpkin Spice Scones with Vanilla Glaze
Flaky, tender, and bursting with cozy fall flavor—these Pumpkin Spice Scones with Vanilla Glaze are like a hug in pastry form.
With warm spices, real pumpkin, and a buttery crumb, they’re perfect for crisp mornings or afternoon pick-me-ups.
Finished with a sweet vanilla glaze, each bite is a delicious balance of comfort and elegance.
Ingredients
- 4 cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 4 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 to 2½ teaspoons pumpkin pie spice, divided
- 1¼ cups cold unsalted butter, cubed
- 1¾ cups pumpkin puree
- 7 tablespoons cold heavy cream, divided
- 6 tablespoons cold heavy cream, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract, divided
- 2 cups confectioners’ sugar
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Notes
- 6 tablespoons of cream are used for the dough.
- 2 tablespoons of cream are brushed on top before baking.
- 1 tablespoon of cream is used in the glaze (and add more if needed).
How To Make Pumpkin Spice Scones with Vanilla Glaze
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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. Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
- 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.
- 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 the glaze over the cooled scones and let it set for about 10 minutes before serving.
Pumpkin Spice Scones with Vanilla Glaze
These tender pumpkin scones are perfectly spiced, loaded with real pumpkin puree, and finished with a sweet vanilla cream glaze. Soft in the center with golden, crumbly edges—every bite tastes like fall in pastry form.
- Total Time: 45 minutes
- Yield: 12 scones
Ingredients
Scale
- 4 cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 4 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 to 2½ teaspoons pumpkin pie spice, divided
- 1¼ cups cold unsalted butter, cubed
- 1¾ cups pumpkin puree
- 7 tablespoons cold heavy cream, divided
- 6 tablespoons cold heavy cream, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract, divided
- 2 cups confectioners’ sugar
Instructions
- 1 Preheat the oven to 375°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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. Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
- 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.
- 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 the glaze over the cooled scones and let it set for about 10 minutes before serving.
Notes
- 6 tablespoons of cream are used for the dough.
- 2 tablespoons of cream are brushed on top before baking.
- 1 tablespoon of cream is used in the glaze (and add more if needed).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
