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Pumpkin Spice Scones with Vanilla Glaze

Pumpkin Spice Scones are soft, fluffy, and full of cozy autumn flavor. Topped with a simple vanilla glaze, they’re perfect for breakfast, brunch, or snacking all season long!
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course Breakfast
Servings 12 scones

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

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).