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Glazed Pumpkin Spice Scones for Brunch & Beyond
Looking for the perfect fall party treat? These Pumpkin Spice Scones with Vanilla Glaze are just right for cozy autumn gatherings, pumpkin carving parties, and Thanksgiving brunch tables.
They’re full of warm spice, soft and flaky inside, and topped with sweet vanilla goodness.
Whether you’re hosting a fall picnic, heading to a harvest potluck, or just want something special for your weekend brunch, these scones are a seasonal crowd-pleaser!
Ingredients You’ll Need For This Recipe:
Servings: 12 scones
Prep Time: 20 minutes
Cook Time: 25 minutes
Cool Time: 10 minutes
Total Time: 55 minutes
Ingredients:
- 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
- 6 tablespoons cold heavy cream, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract, divided
- 2 cups confectioners’ sugar
Notes:
- 6 tablespoons of cream are used for the dough.
- 1 tablespoon of cream is brushed on top before baking.
- 6 tablespoons of cream are used in the glaze (and add more if needed).
Nutrition Facts (per serving):
- Calories: 375 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 55mg
- Sodium: 400mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 10g
- Total Calories: 3000 kcal (for the entire recipe)
Step-by-step Guide:
1 – Preheat the oven to 375°F and line a baking sheet with parchment paper.
2 – In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons of the pumpkin pie spice.
3 – 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.
4 – In a separate bowl, combine the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract.
5 – 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.
6 – Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7 – Flatten the dough into a 1-inch thick circle and cut it into 12 wedges.
8 – Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
9 – 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.
10 – Bake for 25 minutes, or until the tops are golden brown.
11 – 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.
12 – 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.
13 – If the glaze is too thick, add more cream, a little at a time.
14 – Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.
15. Serve and enjoy!
Pro Tips for Success:
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Freeze the butter before cutting it in—this makes your scones extra flaky.
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Try whole wheat flour for a heartier bite and a little fiber boost.
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Add mix-ins like mini chocolate chips, dried cranberries, or chopped pecans for fun flavors.
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Dairy-free? Use coconut cream and vegan butter for a plant-based version.
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For mini scones, divide the dough in half and shape two smaller circles—great for party trays!
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Don’t skip the chill time. It helps keep the scones from spreading too much in the oven.
These Pumpkin Spice Scones with Vanilla Glaze are a must-have for your fall baking list.
They’re easy, festive, and full of cozy flavor—perfect for sharing at autumn parties, weekend brunches, or anytime you want a little pumpkin spice joy.
So go on, grab your apron and let the fall fun begin!
Pumpkin Spice Scones
Yield:
12 scones
Prep Time:
20 minutes
Cook Time:
25 minutes
Additional Time:
10 minutes
Total Time:
55 minutes
Ingredients
- 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
- 6 tablespoons cold heavy cream, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract, divided
- 2 cups confectioners’ sugar
Instructions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons of the pumpkin pie spice.
3. 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.
4. In a separate bowl, combine the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract.
5. 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.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Flatten the dough into a 1-inch thick circle and cut it into 12 wedges.
8. Place the wedges on the prepared baking sheet and refrigerate for 30 minutes.
9. 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.
10. Bake for 25 minutes, or until the tops are golden brown.
11. 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.
12. 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.
13. If the glaze is too thick, add more cream, a little at a time.
14. Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.
15. Serve and enjoy!
Notes
Nutrition Facts (per serving):
Calories: 375 kcal
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 55mg
Sodium: 400mg
Total Carbohydrates: 23g
Dietary Fiber: 2g
Sugars: 2g
Protein: 10g
Total Calories: 3000 kcal (for the entire recipe)
