Oh, the joys of fall! The crisp air, cozy scarves, and—most importantly—pumpkin-flavored everything. These Pumpkin Scones with Vanilla Glaze are my tribute to the season’s warm, spicy vibes. I first made these for a weekend brunch with friends, and they quickly became a seasonal tradition. Trust me, nothing says “autumn comfort” like biting into one of these beautifully spiced, fluffy scones while sipping a hot drink.
If you love pumpkin spice and buttery baked goods, these scones are about to be your new best friend!
Why You’ll Love This Recipe
- They’re perfectly spiced with cinnamon, nutmeg, and ginger.
- Simple ingredients—most of which you probably already have in your pantry!
- The sweet vanilla glaze adds just the right amount of indulgence.
- Make-ahead friendly: whip up a batch and freeze for quick autumn treats.
Ingredients Breakdown
- All-Purpose Flour: The base of the scones. If you’re gluten-free, a 1-to-1 GF flour substitute works well here!
- Pumpkin Puree: Bring on that fall flavor! Use pure pumpkin puree, not pumpkin pie filling.
- Brown Sugar: Adds a deeper, cozy sweetness compared to white sugar.
- Spices: Cinnamon, nutmeg, ginger, and a pinch of cloves give these that unmistakable warm flavor.
- Cold Butter: Essential for creating flaky layers. Frozen works even better if you plan to grate it.
- Buttermilk: Helps the scones rise and keeps them tender. You can make a substitute with milk and vinegar/lemon juice if needed!
- Vanilla Extract: A must for the glaze, adding the perfect sweet aroma.
- Powdered Sugar: The base for that drizzly vanilla glaze we all love.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gather your ingredients and chill your butter in the freezer.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and spices. Stir until evenly combined.
- Add Butter: Grate your cold butter into the flour mixture using a box grater. Work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, and vanilla extract.
- Combine: Add the wet ingredients to the dry mixture and stir gently until just combined. Be careful not to overmix—it’s okay if it’s a little shaggy!
- Shape & Cut: Turn the dough out onto a floured surface, gently pat it into a round disk about 1-inch thick, and cut into 8 wedges. Place the wedges on your prepared baking sheet.
- Bake: Bake for 15-18 minutes, or until the scones are golden brown and set. Let them cool slightly while you whip up the glaze.
- Make the Glaze: In a small bowl, combine powdered sugar, vanilla extract, and a splash of milk. Adjust the consistency as needed—it should be thick but drizzly.
- Glaze & Serve: Once the scones are cool enough to handle, drizzle the vanilla glaze over the top. Serve warm or at room temperature.
Chef’s Tips and Tricks
- Cold Ingredients are Key: Keep your butter, buttermilk, and even your flour cold. This ensures the scones bake up flaky and not dense.
- Don’t Overwork the Dough: Gentle handling will prevent the scones from becoming tough.
- Customize the Glaze: Add a pinch of cinnamon or maple extract for an extra pop of flavor.
Recipe Variations and Serving Suggestions
- Add-ins: Mix in chopped pecans, cranberries, or even chocolate chips for a fun twist.
- Vegan Option: Replace the butter with vegan butter, use coconut or almond milk, and sub powdered sugar with a vegan-friendly option for the glaze.
- Serving Ideas: Pair these scones with a pumpkin spice latte or a cup of chai for the coziest snack ever.
FAQs
- Can I freeze these scones? Yes! Freeze unbaked scones on a tray, then transfer to a bag once solid. Bake directly from frozen, adding 2-3 extra minutes.
- How do I store leftovers? Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Can I make the glaze ahead? Absolutely! Store it in a sealed container at room temperature and give it a quick stir before using.
Pumpkin Scones with Vanilla Glaze
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Servings: 8 scones
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup cold butter
- 1/2 cup pumpkin puree
- 1/3 cup buttermilk
- 1 tsp vanilla extract
For the Glaze:
- 1 1/4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl.
- Work in cold butter until the mixture resembles coarse crumbs.
- Mix wet ingredients separately, then combine with the dry mixture.
- Shape dough into a disk, cut into 8 wedges, and bake for 15-18 minutes.
- Mix ingredients for the glaze and drizzle over cooled scones.
I just know you’re going to love these Pumpkin Scones as much as I do! When you give this recipe a try, don’t forget to tag me on social media with #TheKitchensAid. Seeing your creations is the absolute highlight of my day. Let’s bake up something cozy together!
