Pumpkin Spice Scones with Vanilla Glaze
These Pumpkin Spice Scones with Vanilla Glaze fill my kitchen with the coziest fall aroma every time they bake. They’ve got just the right mix of warm spices and sweetness, making them impossible to resist. I love pairing them with a hot cup of coffee in the morning or a cozy chai latte in the afternoon.
Pumpkin Spice Scones with Vanilla Glaze
Pumpkin Spice Scones with Vanilla Glaze are a cozy, fall-inspired baked treat with a perfectly crumbly texture and warm, spiced flavor. Made with pumpkin purée, these scones are slightly sweet with just the right taste I always wanted. The vanilla glaze drizzled on top adds a touch of sweetness and a smooth finish that makes them even more irresistible. They’re perfect for breakfast, an afternoon snack, or alongside a hot cup of coffee or tea on a crisp autumn day!
Ingredients
- all-purpose flour, plus extra for dusting
- granulated sugar
- baking powder
- kosher salt
- pumpkin pie spice, divided
- cold unsalted butter, cubed
- pumpkin puree
- cold heavy cream, divided
- cold heavy cream, divided
- egg
- vanilla extract, divided
- confectioners’ sugar
Variations
- Nuts. Throw in some chopped pecans in the dough. I added some of these nuts and it gives that crunch making every bite even better.
- Maple syrup. I wanted a little caramel-like sweetness, but I don’t have caramel, what I did was swap vanilla for maple syrup and It didn’t go wrong. It was enhanced with a warm, rich, and cozy feeling in every bite.
- Cinnamon. Dusting the tops with cinnamon sugar before baking gave them a subtle crunch and just the right touch of extra sweetness. I didn’t expect such a simple step to make such a difference, but now I can’t skip it.
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.
Learn From Us
- Keep the ingredients cold: Use cold butter and milk to ensure the scones bake up light and flaky. Work quickly to keep the dough chilled before baking.
- Don’t overmix the dough: Mix just until the ingredients come together to avoid dense or tough scones. A light hand is the key to perfect texture.
What to serve with Pumpkin Spice Scones with Vanilla Glaze
Enjoy them with this caramel iced coffee, gingerbread latte, or a pumpkin spice latte for a cozy and seasonal pairing. For a refreshing twist, serve them alongside a chilled apple cider or a light herbal tea. For an extra treat, try frothing oat milk or almond milk with a touch of maple syrup or vanilla—it adds a cozy, velvety texture that enhances every bite!
If you’re hosting a brunch, add a fruit salad or yogurt parfait to balance the sweetness of the scones.
Have you tried these Pumpkin Spice Scones yet? I’d love to hear how they turned out! Did you stick to the classic version, or add your own twist? Maybe a little extra spice, a different glaze, or something completely unexpected? Let me know in the comments—I’m always excited to see new ideas!
If you’re in the mood for more cozy treats, you might also love:
Pumpkin Spice Scones with Vanilla Glaze
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
Instructions
- 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
2 tablespoons of cream are brushed on top before baking.
1 tablespoon of cream is used in the glaze (and add more if needed).
