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Glazed Pumpkin Scones Made From Scratch

Flaky pumpkin scones spiced with pumpkin pie spice and topped with a sweet vanilla glaze, perfect for fall mornings.
Print Recipe
Styled pumpkin scones with vanilla glaze surrounded by mini pumpkins and cinnamon sticks
Prep Time:20 minutes
Cook Time:25 minutes
Chill Time & Cool Time:1 hour
Total Time:1 hour 45 minutes

Ingredients

For the scones

  • 4 cups all-purpose flour, plus extra for dusting
  • 1/2 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 teaspoons pumpkin pie spice, divided
  • 1 1/4 cups cold unsalted butter, cubed
  • 1 3/4 cups pumpkin puree
  • 6 tablespoons cold heavy cream, plus 1 tablespoon if needed
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

For the topping

  • 2 tablespoons heavy cream, for brushing

For the vanilla glaze

  • 2 cups confectioners' sugar
  • 3-4 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Line a baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice, then cut in cold butter until crumbly.
  • Whisk pumpkin puree, 6 tablespoons cream, egg, and vanilla, then stir into the dry mix until a rough dough forms.
  • Knead gently, pat into a 1-inch circle, cut into 12 wedges, and chill 30 minutes.
  • Preheat oven to 375°F.
  • Brush chilled wedges with cream and sprinkle with remaining spice.
  • Bake 22-25 minutes until golden, cool 5 minutes on the pan, then move to a rack.
  • Whisk confectioners' sugar, 3 tablespoons cream, and vanilla into a thick glaze.
  • Drizzle over cooled scones and let set 10 minutes before serving.
Servings: 12