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–+ servings

Bakery-Style Glazed Pumpkin Spice Scones

Flaky, tender spiced pumpkin scones loaded with butter and warm fall spices, finished with a classic vanilla icing and a spiced pumpkin maple drizzle.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Flaky Scone Dough
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/3 cup light brown sugar, packed
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted European butter, very cold or frozen
  • 1/2 cup pure canned pumpkin puree (not pie filling)
  • 1/3 cup cold buttermilk
  • 1 large farm egg
  • 1 tsp pure vanilla extract
Vanilla Base Glaze
  • 1 cup powdered sugar, sifted
  • 2 tbsp heavy cream (or milk)
  • 1/2 tsp pure vanilla extract
Spiced Pumpkin Drizzle
  • 1/2 cup powdered sugar
  • 1 tbsp pure maple syrup
  • 1 tbsp heavy cream
  • 1/4 tsp pumpkin pie spice

Method
 

Instructions
  1. In a large bowl, whisk flour, brown sugar, baking powder, spices, and salt. Grate cold butter into the dry mixture and toss with a fork to coat.
  2. In a separate bowl, whisk pumpkin puree, buttermilk, egg, and vanilla. Pour into the flour mixture and stir gently until a shaggy dough forms.
  3. Turn dough onto a floured surface. Fold 2-3 times, then pat into a 7-inch disc. Cut into 8 wedges with a bench scraper and freeze on a baking sheet for 15 minutes.
  4. Brush tops with cream. Bake at 400°F (200°C) for 16 to 18 minutes until golden-brown and puffed. Cool completely on a wire rack.
  5. Whisk vanilla glaze ingredients and spoon over cooled scones; let set 10 minutes. Whisk spiced drizzle ingredients and drizzle decoratively on top. Let set before serving.

Nutrition

Calories: 340kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 240mgPotassium: 110mgFiber: 2gSugar: 26gCalcium: 65mgIron: 1.8mg

Notes

For extra tall and flaky scones, always keep butter cold and freeze the cut triangles for 15 minutes before baking.

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