Pumpkin Spice Scones with Vanilla Glaze
Pumpkin Spice Scones with Vanilla Glaze are one of my favorite ways to slow things down and enjoy something homemade without a lot of fuss. With their flaky layers, warm spice, and soft vanilla glaze, these scones feel like a little moment of calm on even the busiest days.
Servings: 12 scones
Calories: 504kcal
Equipment
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- ½ cup granulated sugar
- 4 tablespoons baking powder
- 1 teaspoon kosher salt
- 2½ teaspoons pumpkin pie spice divided
- 1¼ cups cold unsalted butter cubed
- 1¾ cups pumpkin puree
- 1 tablespoon cold heavy cream
- 3/4 cup cold heavy cream
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract divided
- 2 cups confectioners’ sugar
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Whisk the flour, sugar, baking powder, salt, and 2 teaspoons of pumpkin pie spice together in a large mixing bowl.
- Cut in the cold butter using a pastry blender or two forks until the mixture looks like coarse crumbs.
- Stir together the pumpkin puree, 6 tablespoons of cream, beaten egg, and 1 teaspoon of vanilla in a separate bowl.
- Add the wet mixture to the dry ingredients, stirring with a fork until a rough dough starts to form. If the dough feels too dry, add another tablespoon of cream.
- Transfer the dough to a floured surface and gently knead just until it comes together.
- Shape the dough into a 1-inch thick circle and cut it into 12 wedges. Arrange the wedges on the baking sheet and refrigerate for 30 minutes.
- Brush the tops with 1 tablespoon of heavy whipping cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice.
- Bake for 25 minutes or until the tops are golden and the scones are baked through. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
- Make the glaze by whisking together the confectioners’ sugar, 6 tablespoons of cream, and the remaining teaspoon of vanilla. Add a little more cream if needed until the glaze is smooth and pourable.
- Drizzle the glaze over the cooled scones and let it set for 10 minutes before serving.
Notes
Chef Jenn’s Tips
- Use cold butter and work quickly when cutting it into the flour. This creates flaky layers and a tender crumb.
- Avoid overmixing once the wet and dry ingredients come together. Stir just until the dough holds together to prevent toughness.
- Chill the dough before baking to help the scones keep their shape and create a slightly crisp exterior.
- For extra spice, bump up the pumpkin pie spice to 2½ teaspoons or add a pinch of nutmeg or clove.
- Let the glaze drip down the sides for a more rustic look. No need to be perfect here.
Nutrition
Calories: 504kcal | Carbohydrates: 65g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 628mg | Potassium: 144mg | Fiber: 2g | Sugar: 30g | Vitamin A: 6390IU | Vitamin C: 2mg | Calcium: 270mg | Iron: 3mg