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Pumpkin Scones with Vanilla Glaze Recipe

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4.2 from 3 reviews

This pumpkin scones recipe is a quick and easy breakfast treat featuring cozy pumpkin flavors infused with warm spices and finished with a light vanilla glaze. Perfectly tender and flaky, these scones combine the rich taste of pumpkin purée with a blend of cinnamon and pumpkin pie spice for a comforting seasonal bite.

Ingredients

Pumpkin Scone Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup very cold salted butter, diced or grated
  • 3/4 cup pumpkin purée
  • 1/3 cup buttermilk (or milk), plus extra for brushing
  • 1 teaspoon vanilla extract

Vanilla Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons buttermilk (or milk)
  • 1/2 teaspoon vanilla extract
  • optional: 1/4 teaspoon ground cinnamon, ginger, or cardamom

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, pumpkin pie spice, and fine sea salt until evenly combined.
  2. Cut in the butter: Add the diced very cold salted butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture is crumbly and the butter pieces are no larger than pea-sized chunks, ensuring a tender scone texture.
  3. Add in the wet ingredients: Stir in the pumpkin purée, buttermilk (or milk), and vanilla extract with a spatula, mixing gently and quickly until no dry streaks remain. Avoid over-mixing to keep the scones tender.
  4. Shape the scones: Turn the dough out onto a lightly floured surface. Fold it over on itself a few times until it holds together and forms a sticky ball. Pat the dough into an 8-inch circle and slice it into 8 equal pie wedges using a large knife or bench scraper, wiping the blade as needed.
  5. Chill: Place the scone wedges onto a parchment-lined baking sheet, spacing them at least 2 inches apart. Transfer the baking sheet to the freezer for about 15 minutes while preheating the oven to 425°F.
  6. Bake: Lightly brush the tops of the scones with buttermilk for a golden finish. Bake in the preheated oven for 13 to 15 minutes or until the scones are lightly golden and cooked through. Remove and cool on a wire rack.
  7. Prepare the glaze: Whisk together the powdered sugar, 2 to 3 teaspoons of buttermilk (or milk), vanilla extract, and optional spices until smooth. Adjust powdered sugar or liquid to reach desired consistency.
  8. Glaze and serve: Once the scones have cooled slightly, drizzle or brush the vanilla glaze over them. Serve warm or at room temperature and enjoy your cozy pumpkin scones.

Notes

  • If using unsalted butter, add an extra 1/4 teaspoon salt to the dough.
  • Keep the butter very cold and chilled up until use for best texture.
  • For a quicker method, use a food processor to pulse dry ingredients and butter until crumbly, then mix in wet ingredients by hand.
  • Wiping the knife between cuts helps prevent sticking when slicing the dough.
  • Optional spices such as ginger or cardamom can be added to the glaze for extra flavor complexity.

Find it online: https://cozyplatter.com/pumpkin-scones-with-vanilla-glaze-recipe/