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.
