If you’re looking for a cozy treat that perfectly captures the flavors of fall, the Spiced Pumpkin Scones with Vanilla Glaze Recipe is an absolute winner. These scones are tender and flaky with just the right touch of warming spices, making them fantastic for weekend brunches or afternoon coffee breaks. I love how the sweet vanilla glaze adds a luscious finish, turning simple pumpkin scones into a little celebration on your plate.
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In the Kitchen
The Spiced Pumpkin Scones with Vanilla Glaze Recipe is one I turn to when I want that perfect balance of tender crumb and cozy spice in a baked good. It’s a fantastic fall staple that never fails to impress, whether you’re baking for guests or just indulging in a quiet morning.
- Juicy and Tender Every Time: Incorporating cold butter and just enough cream keeps the scones moist without being dense.
- Golden, Satisfying Finish: A simple brush of cream and sprinkle of pumpkin pie spice ensures a perfectly browned, aromatic crust.
- Simple Ingredients, Big Impact: Using pantry staples plus autumn’s favorite pumpkin makes this recipe approachable yet special.
- Weeknight to Weekend Ready: These scones come together quickly and can be refrigerated before baking to suit your schedule.
Ingredients at a Glance
For the best Spiced Pumpkin Scones with Vanilla Glaze Recipe, I recommend using fresh, quality ingredients where you can as they truly elevate the flavors. Keep your butter cold, and use fresh pumpkin puree—canned works fine but homemade is next level.
- All-purpose flour: Choose a good quality, fine-milled flour for tender crumb and easy dough handling.
- Granulated sugar: Regular granulated sugar works best to give a subtle sweetness without overpowering the spices.
- Baking powder: Make sure it’s fresh to ensure your scones rise beautifully and aren’t flat.
- Kosher salt: Adds depth and balances the sweetness—don’t skip it.
- Pumpkin pie spice: Go for a blend with cinnamon, nutmeg, and cloves for that classic autumn aroma.
- Unsalted butter: Cold and cut into cubes to create flaky layers, as you’ll gently incorporate it into the dry ingredients.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Heavy cream: Divided use helps keep the dough tender and finishes the glaze perfectly.
- Egg: Binds everything together and adds richness.
- Vanilla extract: Adds that warm, sweet fragrance that makes this glaze so irresistible.
- Confectioners’ sugar: For the smooth vanilla glaze that dresses the scones.
Heads-Up: Exact measurements and baking details are all in the printable recipe card toward the end. Keep reading for tips and tricks to get these right every time!
How to Make Spiced Pumpkin Scones with Vanilla Glaze Recipe
Step 1 — Mix Dry Ingredients and Cut in Butter
Start by preheating your oven to 375°F (190°C) so it’s ready by the time your scones are shaped. In a large bowl, whisk together your flour, sugar, baking powder, salt, and 2 teaspoons of pumpkin pie spice until well combined. Now comes the fun part: using a pastry blender or even two forks, cut the cold, cubed butter into the flour mixture until it’s about the size of coarse crumbs. You’ll notice little bits of butter coating the flour—that’s what helps create those flaky layers everyone loves. Don’t overmix here; you want to keep the butter cold and chunky.
Step 2 — Combine Pumpkin Mixture and Form Dough
In a separate bowl, whisk together the pumpkin puree, 6 tablespoons of cold heavy cream, beaten egg, and 1 teaspoon vanilla extract. Pour this wet mixture into the bowl with your dry ingredients. Gently stir with a fork until you just form a rough dough. It may look crumbly at first—that’s okay. If it feels too dry, add another tablespoon of cream. You want it just moist enough to hold together without being sticky. This step is where you’ll start to smell those gorgeous pumpkin and spice aromas coming together.
Step 3 — Shape, Chill, and Prepare to Bake
Dump the dough onto a lightly floured surface and knead it gently just enough to bring it together—less is more here to keep the scones flaky. Pat the dough into a circle about 1 inch thick. Then, with a sharp knife or bench scraper, cut it into 12 wedges, like slices of a pie. Transfer these wedges to your prepared baking sheet. Pop the tray into the fridge for at least 30 minutes—this chilling step helps the butter firm up again so the scones bake up beautifully golden and flaky.
Step 4 — Add Cream Brush, Spice Topping, and Bake
Before baking, brush the tops of your chilled scones with the remaining tablespoon of heavy cream. This little step leads to a gorgeous, golden crust. Sprinkle the last ½ teaspoon of pumpkin pie spice evenly over the tops for an extra burst of warm aroma. Slide the tray into the oven and bake for 25 minutes or until the scones are a toasty golden brown. Once baked, let them cool on the sheet for five minutes before you move them to a wire rack. This helps the bottoms stay crisp but not soggy.
Step 5 — Whisk Vanilla Glaze and Drizzle
While the scones cool, whisk together the confectioners’ sugar, remaining 6 tablespoons of cold heavy cream, and 1 teaspoon vanilla extract in a small bowl until silky smooth. If the glaze feels too thick, a splash more cream will bring it to a perfect drizzling consistency. Go ahead and drizzle the glaze generously over your cooled scones. Let the glaze set for 10 minutes or so before digging in. I find this part makes all the difference—it adds a subtle sweet tang that complements the pumpkin’s earthiness perfectly.
Things to Remember
Getting these scones just right means paying attention to a couple key points I’ve learned from making them so many times. Don’t rush the chilling step—it’s essential! And remember, cold butter is your best friend for flakiness.
- Doneness Cue: Look for a golden-brown color and a firm texture that gently springs back to the touch.
- Temperature Trick: Use cold ingredients and a cool kitchen environment if possible to prevent butter from melting early.
- Make-Ahead Move: Scones can be shaped and chilled overnight before baking for fresh morning treats.
- Common Pitfall: Overworking the dough makes the scones tough—handle it gently and knead minimally.
Ways to Serve It
Finishing Touches
For the Spiced Pumpkin Scones with Vanilla Glaze Recipe, the vanilla glaze really steals the show, adding both sweetness and a gorgeous glossy finish. A sprinkle of chopped toasted pecans or a dusting of extra pumpkin pie spice over the glaze can add a bit of texture and make them feel extra festive.
Plays Well With
These scones pair beautifully with a cup of spiced chai or freshly brewed coffee. For a savory balance, try a smear of cream cheese or butter. I also love how a side of tangy Greek yogurt with a drizzle of honey makes the perfect rich and creamy contrast.
Simple Plating Upgrades
Serve these scones on a rustic wooden board or a bright ceramic plate to highlight their golden warmth. Adding fresh autumn leaves or a small pumpkin nearby instantly sets a seasonal mood, perfect for sharing with friends or family.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover scones in an airtight container at room temperature for up to 2 days. If your kitchen is on the warmer side, I prefer the fridge to keep that buttery texture from getting too soft. Note that scones are best enjoyed fresh but still taste great within a couple of days.
Freezing Tips
These scones freeze wonderfully! Wrap each scone tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, leave them out at room temperature for about 30 minutes or gently warm in the oven to refresh that fresh-baked texture.
Reheating Spiced Pumpkin Scones with Vanilla Glaze Recipe Without Drying Out
For a perfectly warm scone without drying it out, reheat in a 325°F oven for about 7–10 minutes, wrapped loosely in foil to retain moisture. The microwave works in a pinch—heat on low power for 20-second intervals—just don’t overdo it or they’ll turn tough. An air fryer set to 300°F for 4–5 minutes also refreshes scones nicely with crisp edges.
Frequently Asked Questions
Yes! Canned pumpkin puree works perfectly for the Spiced Pumpkin Scones with Vanilla Glaze Recipe. Just be sure to use pure pumpkin, not pumpkin pie filling, which has added sugars and spices.
Using cold butter and minimal kneading helps keep the dough flaky. Also, chilling the dough before baking solidifies the butter again, which creates those lovely flaky layers.
You can try substituting a gluten-free all-purpose flour blend, but results may vary. Gluten-free doughs often need additional binding agents to hold their shape and texture.
Once glazed, store the scones in an airtight container at room temperature for a day or two. If longer storage is needed, carefully freeze them and add glaze after thawing for the freshest taste.
Final Thoughts
I always find the Spiced Pumpkin Scones with Vanilla Glaze Recipe to be a delightful way to celebrate simple fall flavors without fuss. Whether shared with friends over coffee or enjoyed solo with a good book, these scones bring warmth and comfort to any table. Give yourself the joy of baking them—you’ll love the aroma filling your kitchen as much as the taste itself!
PrintFull Printable Recipe
Spiced Pumpkin Scones with Vanilla Glaze Recipe
These Spiced Pumpkin Scones with Vanilla Glaze are a delightful autumn treat featuring tender, buttery scones infused with pumpkin and warm spices, finished with a sweet vanilla glaze for a perfect balance of flavors.
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
Ingredients
Dry 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
Wet Ingredients
- 1¼ cups cold unsalted butter, cubed
- 1¾ cups pumpkin puree
- 7 tablespoons cold heavy cream, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract, divided
Glaze
- 2 cups confectioners’ sugar
- 6 tablespoons cold heavy cream
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients and cut in butter. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice. Cut in the cold cubed butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
- Combine wet ingredients and form dough. In a separate bowl, mix pumpkin puree, 6 tablespoons of heavy cream, beaten egg, and 1 teaspoon vanilla extract. Add this mixture to the dry ingredients and stir gently with a fork until a rough dough forms. If the mixture feels too dry, add an additional tablespoon of cream.
- Knead and shape the dough. Transfer the dough to a lightly floured surface and knead just until it comes together. Shape the dough into a 1-inch thick circle.
- Cut dough into wedges and chill. Cut the circle into 12 wedges. Arrange the wedges on the prepared baking sheet and chill in the refrigerator for 30 minutes to firm up.
- Prepare for baking. Brush the tops of the scones with the remaining tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice for extra flavor.
- Bake the scones. Bake in the preheated oven for 25 minutes or until the scones are golden brown. Cool them on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the vanilla glaze. In a bowl, whisk together the confectioners’ sugar, remaining 6 tablespoons of heavy cream, and remaining 1 teaspoon vanilla extract until smooth. Add a little extra cream if needed to thin the glaze.
- Glaze and serve. Drizzle the vanilla glaze over the cooled scones and allow it to set for about 10 minutes before serving.
Notes
- Use cold butter to ensure flaky scones.
- If dough is too sticky, dust with a little more flour during kneading.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter respectively.
- Store scones in an airtight container for up to 2 days or freeze for longer storage.
- Adjust pumpkin pie spice to taste if you prefer a stronger or milder spice flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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