Pumpkin Spice Scones with Vanilla Glaze
Cold weather comes with cravings. At least, it does for me.
I don’t know what it is about autumn, but as soon as I see that first leaf hit the ground, I get the urge to fire up the oven. And if there’s anything that screams “treat yourself,” it’s these pumpkin spice scones with vanilla glaze.
I’m not kidding: cozy gatherings, lazy sweatpants mornings, rainy afternoons with a good book—these scones fit into every single one.
Save for later:
They taste like fall in pastry form, but with the bonus of being rich enough for breakfast, a sweet little snack, or even dessert (I definitely ate one right off the pan. Zero regrets).
The pumpkin brings that deep autumn flavor, real spices give you a pop of warmth, and the scones bake up fluffy and crisp at the same time (science? Magic? Yes).
The vanilla glaze is sweet and looks beautiful, just the thing to tie it all together.
If you want a showstopper for brunch or a “please stay awhile” treat for afternoon guests, here’s exactly how I do it.
Ingredients
Before diving in, here’s what you’ll need. Don’t let the list scare you—most of this lives in the pantry already, and you can always sub a few things if necessary.
For the Scones:
- 4 cups all-purpose flour
Sturdy, reliable, and easy to find. Dust extra for the work surface—stickiness happens. - ½ cup granulated sugar
Sweet, but not too sweet. Brown sugar works if you want more molasses flavor. - 4 tablespoons baking powder
Yes, four. This gives a real lift. - 2 teaspoons kosher salt
You want that bit of saltiness to balance the sweet. Table salt is fine—just use a little less. - 2 to 2½ teaspoons pumpkin pie spice, divided
Can’t have pumpkin scones without it. No blend? Mix cinnamon, ginger, nutmeg, and cloves. - 1¼ cups cold unsalted butter, cubed
Butter should be cold. Seriously. Cold butter = flaky edges. - 1¾ cups pumpkin puree
Go for pure pumpkin, not pie filling. The extra fiber and color make these scones pop. - 7 tablespoons cold heavy cream, divided
You’ll use 6 for the dough, plus some for brushing. Milk works in a pinch, but cream gives that rich vibe. - 1 large egg, lightly beaten
This brings everything together. Room temp makes it easier to mix, but don’t sweat if you forget. - 2 teaspoons vanilla extract, divided
Go for the real stuff if you can. I promise it matters.
For the Glaze:
- 2 cups confectioners’ sugar
Powdered sugar melts smooth. Sift it first for that restaurant-drizzle look. - 6 tablespoons cold heavy cream
Add extra if needed to make your glaze drizzle smoothly.
How to Make Them
Ready? Let’s go. You’ll want to clear some counter space and get your hands messy. That’s half the fun, right?
1. Mix the Dry Stuff
Start with your biggest bowl (this dough gets thick). Whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- 2 teaspoons pumpkin pie spice
It will smell good already. Trust me.
2. Cut in the Cold Butter
Add the cubed butter right into your dry ingredients.
Here’s where your hands get a bit floury. Use a pastry blender or two forks, or just your fingertips, and work the butter in so the mix looks like chunky breadcrumbs.
Chunks are fine! In fact, they’re what make the scones puff and flake.
3. Stir in the Wet Ingredients
In a second bowl, whisk together:
- Pumpkin puree
- 6 tablespoons heavy cream
- Beaten egg
- 1 teaspoon vanilla extract
Pour this entire pumpkin mixture into the flour-butter chunk mix.
Use a fork to stir very gently. The dough should just come together and look rough, not smooth. If it’s bone-dry, add another tablespoon of cream.
Don’t overmix. Scones love a light touch!
4. Shape the Dough
Dust the counter with flour. Scoop the shaggy dough onto your work surface and knead it gently—just until it comes together.
Flatten it into a 1-inch thick circle (or a rectangle). Using a sharp knife, slice it into 12 wedges.
Place the wedges on a parchment-lined baking sheet and pop them in the fridge for 30 minutes. This little nap helps the scones hold their shape and stay tender.
5. Bake
When your scones are good and chilly, brush the tops with ~1 tablespoon of cold heavy cream.
Sprinkle the last ½ teaspoon of pumpkin pie spice right over the top.
Bake at 375°F (190°C) for about 25 minutes. They should look golden, puffed, and give off the kind of aroma that stops people in their tracks.
Let them rest on the baking sheet for 5 minutes, then scoot them to a wire rack so they can cool completely. If you eat one warm, I’m not judging.
6. Glaze Time
Once the scones are cool… it’s glaze time.
In a medium bowl, mix together:
- 2 cups confectioners’ sugar
- remaining 6 tablespoons of heavy cream
- 1 teaspoon vanilla extract
The glaze should be thick but pourable. If it’s stubborn, add more cream, a teaspoon at a time.
Use a spoon to drizzle glaze over each scone in zigzags or messy blobs. Let everything set for 10-ish minutes—or until you can’t wait any longer. Enjoy!
Pumpkin Spice Scones with Vanilla Glaze
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- ½ cup granulated sugar
- 4 tablespoons baking powder
- 2 teaspoons kosher salt
- 2½ teaspoons pumpkin pie spice divided
- 1¼ cups cold unsalted butter cubed
- 1¾ cups pumpkin puree
- 7 tablespoons cold heavy cream for scones, divided
- 6 tablespoons cold heavy cream for glaze
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract divided
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 375°F (190°C) 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
1 tablespoon of cream are brushed on top before baking.
6 tablespoon of cream is used in the glaze (and add more if needed).
