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glazed pumpkin scones

(7 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

These Glazed Pumpkin Scones are so good. They're perfect for the fall, when there's a cool nip in the air and the leaves begin to show their beautiful fall colors . . and pumpkin-spice everything is finally available at your local coffee shop and bakery. But you don't have to wait until fall to have these fabulous scones. Besides, it can get expensive buying seasonal fall favorites at the bakery. You can give into your pumpkin cravings (and save money at the same time) by making your favorite pumpkin recipes at home. These are great served for breakfast with a cup of hot coffee or tea.

(7 ratings)
yield 8 serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For glazed pumpkin scones

  • PUMPKIN SCONES
  • 2 cups
    all-purpose flour
  • 1/3 cup
    light brown sugar, packed
  • 1 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 3/4 tsp
    ground cloves
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1 tsp
    allspice
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 cup
    unsalted butter, cold - cut into small cubes
  • 1/2 cup
    pumpkin puree
  • 3 Tbsp
    light cream or milk
  • 1 lg
    egg
  • 2 tsp
    vanilla extract
  • GLAZE
  • 1 cup
    confectioners' sugar (powdered sugar)
  • 1 tsp
    vanilla extract
  • 2 Tbsp
    milk (or as needed, for proper consistency)
  • SPICED GLAZE
  • 1 cup
    confectioners' sugar
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground cinger
  • 1 pinch
    ground nutmeg
  • 1 pinch
    allspice
  • 2 Tbsp
    light cream or milk (or as needed, for consistency)

How To Make glazed pumpkin scones

  • 1
    Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • 2
    In a large bowl, combine flour, sugar, baking powder, cinnamon, cloves, ginger, nutmeg, allspice, baking soda and salt; blend well. Add butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • 3
    In a medium bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir until a soft dough forms.
  • 4
    Working on a lightly floured surface, knead the dough 3 to 4 times until it comes together. Using a rolling pill, roll the dough into a 10x7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut each square into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.
  • 5
    Place scones on prepared baking sheet. Place in preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
  • 6
    To make the first glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, in another bowl combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  • 7
    When the scones are done, cool for 10 minutes and spread a thin layer of sugar glaze on top of each scone. Then use a tablespoon to scoop some of the spiced glaze, and pass the spoon across the scones so the glaze drizzles in thin, random pattern across the scones. Set the scones aside for several minutes, to allow the glazes to set. Serve once the glazes are set.
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