Glazed Pumpkin Spice Scones

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These Glazed Pumpkin Spice Scones are tender, buttery scones made with pumpkin and pumpkin pie spice, then finished with a smooth vanilla glaze. For even more fall spice, part of the glaze can be mixed with additional pumpkin pie spice and drizzled over the top.

They're a delicious choice for a fall breakfast, weekend brunch, or afternoon treat with coffee or tea. The shaped scones are also frozen before baking, making them convenient to prepare ahead.

Why You'll Love These Pumpkin Spice Scones

• Made with real pumpkin and pumpkin pie spice.
• Cold butter gives the scones a tender, buttery texture.
• A simple vanilla glaze adds a sweet finish.
• An optional spiced glaze adds even more pumpkin spice flavor.
• The shaped scones can be frozen before baking.

What You'll Need

• All-purpose flour
• Granulated sugar
• Baking powder
• Kosher salt
• Pumpkin pie spice
• Unsalted butter
• Canned pumpkin
• Heavy whipping cream
• Vanilla extract
• Egg
• Confectioners' sugar

How to Make Them

Cut the butter into the dry ingredients. Whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice. Cut in the cold cubed butter until the mixture is crumbly, with some small pieces of butter still visible. I used a food processor for this step, pulsing just until the butter was incorporated.

Make the dough. Add the pumpkin, heavy cream, and vanilla and stir just until a shaggy dough forms. Gently knead it together until the dough holds together.

Shape the scones. Turn the dough onto a lightly floured surface and gently knead, fold, and rotate it until smooth. Divide the dough in half and pat each portion into a 7-inch round about 1 inch thick.

Cut into wedges. Cut each round into 6 wedges for a total of 12 scones. Arrange the wedges on a parchment-lined baking sheet, leaving a little space between them.

Chill the scones. Freeze the shaped scones on the parchment lined baking sheet for about 30 minutes. This keeps the butter cold and helps the scones hold their shape as they bake.

Brush with egg wash and bake. Brush the chilled scones with the egg wash, then bake at 375°F until golden brown and a wooden pick inserted in the center comes out clean. Let them cool for 5 minutes on the pan before transferring them to a wire rack. 

Glaze the cooled scones. Once the scones are completely cool, whisk together the confectioners’ sugar, cream, and vanilla. Spoon the glaze over the scones. For a spiced glaze, add pumpkin pie spice and enough additional cream to reach your desired consistency.

Frequently Asked Questions

Can I make pumpkin spice scones ahead of time?

Yes. The shaped scones can be frozen until firm before baking, making them convenient to prepare ahead of time.

Can I use homemade pumpkin puree?

This recipe calls for canned pumpkin. Canned pumpkin provides a consistent amount of moisture, which is important for the texture of the scone dough.

How should I store pumpkin spice scones?

Store the glazed scones in an airtight container for up to 3 days.

More Fall Flavor Recipes

Pumpkin Spice Oatmeal

Pear Scones with Caramel Drizzle

Caramel Apple Whoopie Pies

This recipe is part of our Fall Flavors series, and I can’t wait for you to see what everyone else has been cooking up! Keep scrolling for even more delicious recipes from the other bloggers.

Glazed Pumpkin Spice Scones

Author: Jolene's Recipe Journal

Ingredients

For the scones:

• 4 cups all-purpose flour, plus more for dusting
• ½ cup granulated sugar
• 3 tablespoons baking powder
• 1½ teaspoons kosher salt
• 1½ to 2 teaspoons pumpkin pie spice
• 1¼ cups cold unsalted butter, cubed
• 1 (15-ounce) can pumpkin
• ⅓ cup cold heavy whipping cream
• ½ teaspoon vanilla extract
• 1 large egg
• 1 tablespoon cold heavy whipping cream

For the glaze:

• 2 cups confectioners’ sugar
• 6 tablespoons cold heavy whipping cream
• 1½ teaspoons vanilla extract

For the Spiced Glaze, Optional

• ½ to 1 teaspoon pumpkin pie spice
• Up to 1 tablespoon cold heavy whipping cream

Instructions

Make the scones:

1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and 1½ teaspoons pumpkin pie spice. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly.
3. Add pumpkin, ⅓ cup cold heavy cream, and ½ teaspoon vanilla, stirring with a fork just until a shaggy dough forms. Knead dough in bowl until it comes together.
4. Turn dough out onto a lightly floured surface. Gently knead, fold, and rotate dough until smooth. Divide dough in half. Pat each half into a 7-inch circle, about 1 inch thick. Cut each circle into 6 triangles and place on prepared pan. Freeze until firm, about 30 minutes.
5. Preheat oven to 375°F.
6. In a small bowl, whisk together egg and 1 tablespoon cold heavy cream. Brush egg wash over tops of scones.
7. Bake for 20 to 25 minutes, or until golden brown and a wooden pick inserted in the center comes out clean. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the glaze:

1. In a medium bowl, whisk together confectioners’ sugar, 6 tablespoons cold heavy cream, and remaining 1½ teaspoons vanilla until smooth. Spoon or spread glaze over cooled scones.
2. For the spiced glaze, stir the remaining ½ to 1 teaspoon pumpkin pie spice and up to 1 tablespoon remaining heavy cream into the glaze until desired color and consistency are reached. Drizzle over scones and let stand until glaze is set.

Notes

Source: https://bakefromscratch.com/glazed-pumpkin-spice-scones

Recommended Products

Silcone Pastry Mat

Escali Primo Digital Kitchen Scale

Glazed Pumpkin Spice Scones

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