Easy 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
Units
Scale
- 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.