Pumpkin Spice Scones with Vanilla Glaze
These Pumpkin Spice Scones with Vanilla Glaze are the ultimate autumn treat! It's a versatile treat that pairs beautifully with a variety of beverages and sides Get ready to savor the warm, comforting flavors of pumpkin spice!
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
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).
2 tablespoons of cream are brushed on top before baking.
1 tablespoon of cream is used in the glaze (and add more if needed).