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Pumpkin Scones with Spiced Glaze

A single pumpkin scone on a white plate, drizzled with a creamy glaze. Perfect for fall baking.
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Bake coffee-shop-style pumpkin scones with a sweet pumpkin spice glaze. These scones have a flaky texture and can be frozen for later.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/4 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  4. In a separate bowl, whisk together the pumpkin puree, egg, and vanilla extract.
  5. Add the pumpkin mixture to the dry ingredients and mix until just combined.
  6. Gradually add the milk, mixing until the dough just comes together. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick round.
  8. Cut the round into 8 wedges. Place the wedges on the prepared baking sheet.
  9. Bake for 15-18 minutes, or until golden brown and cooked through.
  10. Let the scones cool on a wire rack.
  11. For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and pumpkin pie spice until smooth. Add more milk, a teaspoon at a time, if needed to reach desired drizzling consistency.
  12. Drizzle the glaze over the cooled scones.
  13. To freeze: Wrap individual cooled scones tightly in plastic wrap, then place in a freezer bag. To reheat, unwrap and warm in the oven or microwave.

Notes

  • For extra flaky scones, ensure your butter and milk are very cold.
  • You can grate frozen butter into the flour mixture for an even flakier texture.
  • If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
  • These scones are great for meal planning and can be a delicious part of your fall breakfast routine.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-scones/