Nothing says autumn quite like a plate of warm, spiced pumpkin scones drizzled with sweet vanilla glaze. These buttery, tender wedges are packed with cinnamon, nutmeg, ginger, and a hint of cloves, making them the ultimate cozy treat to enjoy with a hot drink on a crisp morning. They taste like a bakery indulgence, yet they come together with simple pantry ingredients right in your own kitchen.
I first made these for a weekend brunch with friends, and they quickly became a seasonal tradition. Between the fluffy, flaky texture and that irresistible glaze, they disappear fast every single time. If you love pumpkin spice and buttery baked goods, these scones are about to become your new favorite fall bake.
Why You’ll Love This Recipe
These scones are perfectly spiced, with a warm blend of cinnamon, nutmeg, ginger, and cloves that captures everything wonderful about the season in a single bite. That cozy flavor is exactly what makes them so hard to resist.
They are also refreshingly simple to make. Most of the ingredients are pantry staples you probably already have on hand, and the sweet vanilla glaze adds just the right touch of indulgence without any fuss. No special equipment or hard-to-find items required.
Best of all, they are make-ahead friendly. You can whip up a batch and freeze them for quick autumn treats whenever a craving strikes, which makes them ideal for holiday mornings, brunch gatherings, or an everyday pick-me-up.
Ingredients
The base of these scones starts with 2 1/2 cups of all-purpose flour, 1/4 cup of brown sugar for a deeper, cozy sweetness, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. The warm spice blend comes from 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. For that unmistakable fall flavor, you will fold in 1/2 cup of pure pumpkin puree, being sure to use pumpkin puree rather than pumpkin pie filling.
To achieve those flaky layers, you need 1/2 cup of cold butter, which is even better when frozen and grated. Round out the dough with 1/3 cup of buttermilk to keep the scones tender and help them rise, plus 1 teaspoon of vanilla extract. For the sweet vanilla glaze, whisk together 1 1/4 cups powdered sugar, 1/2 teaspoon vanilla extract, and 2 to 3 tablespoons of milk until smooth and drizzly.
If you are gluten-free, a one-to-one GF flour substitute works well here, and you can make your own buttermilk in a pinch with milk plus a splash of vinegar or lemon juice.
Step-by-Step Instructions
Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lining a baking sheet with parchment paper. Pop your butter into the freezer while you gather everything else, since cold butter is the key to flaky scones.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all of the spices until evenly combined. Next, grate your cold butter into the flour mixture using a box grater, then work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, buttermilk, and vanilla extract. Add the wet ingredients to the dry mixture and stir gently until just combined, being careful not to overmix. A slightly shaggy dough is exactly what you want for tender scones.
Turn the dough out onto a floured surface and gently pat it into a round disk about 1 inch thick. Cut it into 8 wedges and place them on your prepared baking sheet. Bake for 15 to 18 minutes, until the scones are golden brown and set. While they cool, make the glaze by whisking the powdered sugar, vanilla, and milk into a thick but drizzly consistency. Once the scones are cool enough to handle, drizzle the vanilla glaze over the top and serve warm or at room temperature. Altogether, expect about 15 minutes of prep and 18 minutes of baking.
Tips for the Best Pumpkin Scones
Cold ingredients are absolutely key. Keep your butter, buttermilk, and even your flour chilled so the scones bake up flaky rather than dense. Just as important, avoid overworking the dough, since gentle handling is what keeps the scones tender instead of tough.
Feel free to customize the glaze with a pinch of cinnamon or a drop of maple extract for an extra pop of cozy flavor. If you love fall baking and warm-spiced treats, you might also enjoy a bowl of cozy Instant Pot apple cinnamon oatmeal on chilly mornings, or a side of cinnamon honey glazed acorn squash for your autumn table.
Want to mix things up? Fold chopped pecans, dried cranberries, or even chocolate chips into the dough for a fun seasonal twist.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
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Frequently Asked Questions
Can I freeze these pumpkin scones?
Yes. Freeze the unbaked scones on a tray until solid, then transfer them to a bag. You can bake them directly from frozen, simply adding 2 to 3 extra minutes to the baking time.
How do I store leftovers?
Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate them for longer freshness.
Can I make the glaze ahead of time?
Absolutely. Store the glaze in a sealed container at room temperature and give it a quick stir before drizzling it over your scones.
Can I make these vegan?
Yes. Replace the butter with vegan butter, use coconut or almond milk in place of buttermilk, and choose a vegan-friendly powdered sugar for the glaze.
What is the best way to serve them?
These scones are wonderful warm or at room temperature, paired with a pumpkin spice latte, a cup of chai, or your favorite hot coffee for the coziest snack ever.
I just know you are going to love these pumpkin scones as much as I do. For more healthy eating ideas, visit our sister site, and when you give this recipe a try, do not forget to tag @thekitchensaid on Instagram. Seeing your creations is the absolute highlight of my day. Let us bake up something cozy together!
Pumpkin Scones with Sweet Vanilla Glaze
American · Dessert
Buttery pumpkin-spiced scones drizzled with a sweet vanilla glaze, perfect for autumn brunch.
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
- 1 1/4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
Instructions
- Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
- Combine dry ingredients and spices in a large bowl.
- Grate in cold butter and work until the mixture resembles coarse crumbs.
- Whisk pumpkin puree, buttermilk, and vanilla separately, then combine with the dry mixture.
- Shape dough into a 1-inch disk, cut into 8 wedges, and bake for 15-18 minutes.
- Mix the glaze ingredients and drizzle over cooled scones.
Nutrition: 290 calories
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