Cozy Fall Treat: Pumpkin Spice Scones with a Sweet Vanilla Drizzle
As soon as the leaves start to turn and the mornings get crisp, I find myself reaching for all things pumpkin spice. These Pumpkin Spice Scones with Vanilla Glaze are one of my favorite ways to celebrate fall flavors. Warm, tender, and just the right amount of sweet, they’re like a hug in scone form. I first made these for a weekend brunch with friends, and they quickly became a seasonal tradition. Whether paired with your morning coffee or served at a harvest gathering, these scones bring cozy vibes to any fall table.
Why You’ll Love This Recipe
Warm Fall Flavor – Pumpkin spice and vanilla glaze create the ultimate autumn comfort combo.
Tender & Fluffy – The dough bakes up perfectly soft with golden edges.
Make-Ahead Friendly – These scones can be chilled or frozen for quick baking later.
Ingredients
Servings: 12 scones
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 10 minutes
Total Time: 55 minutes
- 4 cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- 4 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 to 2½ teaspoons pumpkin pie spice, divided
- 1¼ cups cold unsalted butter, cubed
- 1¾ cups pumpkin puree
- 7 tablespoons cold heavy cream, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract, divided
- 2 cups confectioners’ sugar
Notes:
- 6 tablespoons of cream go into the dough
- 1 tablespoon is brushed on top
- 1 tablespoon (or more) is used in the glaze
Substitutions:
- Swap pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and clove
- Use plant-based butter and dairy-free cream for a vegan version
Step-by-Step Instructions
Step 1 – Preheat Oven:
Preheat to 375°F and line a baking sheet with parchment paper.
Step 2 – Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, salt, and 2 tsp pumpkin pie spice.
Step 3 – Cut in the Butter:
Add cold, cubed butter and cut in using a pastry blender or fork until the mixture looks like coarse crumbs.
Step 4 – Mix Wet Ingredients:
In a separate bowl, combine pumpkin puree, 6 tbsp heavy cream, beaten egg, and 1 tsp vanilla.
Step 5 – Combine Wet and Dry:
Stir the wet mixture into the dry ingredients with a fork just until a dough forms. Add extra cream if needed.
Step 6 – Shape the Dough:
Turn the dough onto a floured surface and knead gently. Shape into a 1-inch-thick round and cut into 12 wedges.
Step 7 – Chill:
Place wedges on the baking sheet and refrigerate for 30 minutes.
Step 8 – Bake:
Brush with 1 tbsp cream and sprinkle with the remaining ½ tsp pumpkin pie spice. Bake for 25 minutes until golden.
Step 9 – Cool:
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 10 – Make the Glaze:
Whisk confectioners’ sugar, 6 tbsp cream, and 1 tsp vanilla until smooth. Thin with more cream if needed.
Step 11 – Glaze the Scones:
Drizzle over cooled scones and let set for 10 minutes before serving.
Tip: Chill the dough before baking to help the scones rise higher and hold their shape!
Expert Tips
- Use very cold butter for flaky, tender layers.
- Don’t overmix the dough—just combine until it holds together.
- Add glaze once cooled so it doesn’t melt right off the scones.
Variations
- Add chopped pecans or walnuts to the dough for a crunchy bite
- Stir in mini chocolate chips for a sweeter twist
- Top with maple glaze instead of vanilla for extra fall flavor
Storage
- Room Temp: Store in an airtight container for up to 2 days
- Fridge: Keep refrigerated for up to 5 days
- Freezer: Freeze unglazed scones for up to 2 months; thaw and glaze when ready to serve
- To Reheat: Warm in the oven at 300°F for 5–10 minutes
FAQs
Q: Can I make the dough ahead of time?
A: Yes! Shape and refrigerate overnight or freeze until ready to bake.
Q: Can I skip the glaze?
A: Definitely—but the glaze adds just the right sweet finish!
Q: Can I use canned pumpkin pie filling?
A: No, use 100% pure pumpkin puree to control the sweetness and spice.
Final Thoughts
These Pumpkin Spice Scones with Vanilla Glaze are a fall baking favorite. They’re soft, spiced, and topped with a silky glaze that melts in your mouth. Whether for a cozy breakfast, afternoon tea, or a festive gathering, they’ll bring the warm flavors of the season straight to your table. Bake a batch, share a few, and keep the rest for yourself—you’ve earned it!
Pumpkin Spice Scones with Vanilla Glaze
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tablespoons baking powder
- 2 teaspoond salt
- 2-2 1/2 teaspoons pumpkin pie spice divided
- 1 1/4 cups cold unsalted butter cut into cubes
- 1 3/4 cups pumpkin puree
- 6 tablespoons cold heavy cream for the dough
- 6-7 tablespoons cold heavy cream for baking and glaze
- 1 large egg slightly beaten
- 2 teaspoons vanilla extract divided
- 2 cups confectioners’ sugar
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 of the pumpkin pie spice. Add the cubed cold butter, using a pastry blender or two forks to cut it into the flour mixture until the texture resembles coarse crumbs.
- In a separate bowl, combine the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract. Gradually add this mixture to the dry ingredients, stirring with a fork until just combined, and a rough dough forms. If the dough seems too dry, add an extra tablespoon of cream.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together. Flatten the dough into a 1-inch thick circle and cut it into 12 wedges. Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
- After chilling, brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice. Bake for 25 minutes, or until the tops are golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- While the scones cool, prepare the glaze. In a medium bowl, whisk together the confectioners' sugar, the remaining 6 tablespoons of heavy cream, and the remaining 1 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more cream, a little at a time.
- Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.
Notes
- 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 add more if needed).
