Easy Pumpkin Spice Scones with Vanilla Glaze
These Pumpkin Spice Scones with Vanilla Glaze are a must bake for busy families, fall gatherings, and anyone who loves cozy homemade treats. They’re soft, flaky, and full of warm pumpkin spice flavor, then drizzled with a sweet vanilla glaze that makes them taste bakery worthy. Best of all, they use simple ingredients and come together in under an hour, making this the perfect family friendly fall baking recipe.
As a mom of four, I love recipes that feel special but don’t take all day to make. Scones are one of my favorite bakes because they’re easy enough for weeknight baking yet impressive enough for a weekend brunch.
A baking tip: keep your butter and cream very cold before mixing, this helps the scones rise tall and stay tender.
Recipe Benefits & Highlights
- Dietary Notes: Vegetarian, nut-free, and made with real pumpkin puree.
- Quick & Easy: Ready in about 55 minutes with just 20 minutes of hands on prep.
- Family-Friendly Recipe: Great for breakfast, after school snacks, or holiday baking.
- Perfect for Fall: Pumpkin spice and vanilla glaze make this a cozy seasonal favorite.
What You’ll Need – Ingredients Overview
This cozy fall baking recipe uses pantry staples and fresh ingredients:
- All purpose flour – the base for fluffy, tender scones.
- Pumpkin puree – adds moisture and a rich pumpkin flavor.
- Pumpkin pie spice – warm seasonal spices in every bite.
- Cold unsalted butter – key for flaky, layered scones.
- Heavy cream – keeps the dough soft and adds richness.
- Vanilla extract – used in both the dough and the glaze.
- Confectioners’ sugar – for the smooth vanilla glaze drizzle.
Step by Step Instructions
- Mix the dry ingredients – whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
- Cut in the butter – use a pastry blender or two forks until the mixture is crumbly.
- Add the wet ingredients – pumpkin puree, cream, egg, and vanilla. Stir gently.
- Shape the dough – form into a 1-inch thick circle and cut into wedges. Chill 30 minutes.
- Bake – brush with cream, sprinkle with spice, and bake until golden brown (about 25 minutes).
- Cool & glaze – whisk together confectioners’ sugar, cream, and vanilla. Drizzle over cooled scones.
Tip: Don’t overwork the dough. Handle it gently to keep the scones light and flaky.
Serving Suggestions
- Enjoy warm with a cup of coffee or spiced tea.
- Pair with scrambled eggs and fruit for a cozy fall breakfast.
- Add to a holiday brunch spread alongside muffins or cinnamon rolls.
Skill Level & Prep Time Info
This recipe is beginner friendly and takes just under an hour:
- Prep time: 20 minutes
- Bake time: 25 minutes
- Cool + glaze: 10 minutes
Storage, Freezing & Meal Prep Tips
- Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Freeze baked scones (unglazed) for up to 2 months. Thaw, then glaze before serving.
- Meal Prep: Shape dough wedges ahead and freeze unbaked. Bake straight from frozen, adding 2–3 minutes.
I hope you enjoy these Pumpkin Spice Scones with Vanilla Glaze as much as my family does! They’re cozy, simple, and the perfect fall baking recipe. Don’t forget to save this recipe and share it with a friend who loves pumpkin spice as much as you do.
PrintEasy Pumpkin Spice Scones with Vanilla Glaze
Soft and flaky pumpkin spice scones drizzled with vanilla glaze. An easy fall baking recipe perfect for breakfast, snacks, or cozy family treats.
Ingredients
- 4 cups all-purpose flour plus extra for dusting
- 1/2 cup granulated sugar
- 4 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 to 2 1/2 teaspoons pumpkin pie spice divided
- 1 1/4 cups cold unsalted butter cubed
- 1 3/4 cups pumpkin puree
- 7 tablespoons cold heavy cream divided
- 1 large egg lightly beaten
- 2 teaspoons vanilla extract divided
- 2 cups confectioners’ sugar
- 6 tablespoons of cream are used for the dough.
- 2 tablespoons of cream are brushed on top before baking.
- 1 tablespoon of cream is used in the glaze and you can add more if needed.
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- In a separate bowl combine the pumpkin puree, 6 tablespoons cream, egg, and 1 teaspoon vanilla.
- Stir this into the dry ingredients until the dough comes together. If it feels dry add another tablespoon of cream.
- Turn the dough onto a lightly floured surface, shape into a 1-inch thick circle, and cut into 12 wedges.
- Place the wedges on the baking sheet and chill for 30 minutes.
- Brush the tops with 1 tablespoon cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice.
- Bake for 25 minutes until golden brown.
- Cool on the pan for 5 minutes then transfer to a wire rack.
- For the glaze, whisk together the confectioners’ sugar, 1 tablespoon cream, and 1 teaspoon vanilla until smooth, adding a little more cream if needed.
- Drizzle over the cooled scones and let the glaze set for 10 minutes before serving.
