Description
Pumpkin Scones with Vanilla Glaze are the ultimate fall comfort bake—flaky, buttery, and warmly spiced. Topped with a sweet vanilla drizzle, these scones are perfect for chilly mornings, cozy brunches, or an afternoon treat with your favourite warm beverage.
Ingredients
Pumpkin Scones:
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2 1/2 cups all-purpose flour
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1/2 cup packed brown sugar
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1 tbsp baking powder
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2 tsp ground cinnamon
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2 tsp pumpkin pie spice
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1/2 tsp fine sea salt
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1/2 cup very cold salted butter, diced or grated
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3/4 cup pumpkin purée
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1/3 cup buttermilk or milk (plus extra for brushing)
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1 tsp vanilla extract
Vanilla Glaze:
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1/2 cup powdered sugar
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2–3 tsp buttermilk or milk
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1/2 tsp vanilla extract
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Optional: 1/4 tsp cinnamon, ginger, or cardamom
Instructions
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In a large bowl, whisk flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
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Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
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Add pumpkin purée, milk, and vanilla. Stir gently until dough comes together.
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Turn dough onto floured surface, fold gently a few times, and form into an 8-inch circle.
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Slice into 8 wedges and place on a parchment-lined baking sheet.
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Freeze 15 minutes while preheating oven to 425°F.
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Brush scones with milk and bake 13–15 minutes until golden.
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Cool on a wire rack.
Make the Glaze:
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Mix powdered sugar, vanilla, and just enough milk to form a thick drizzle.
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Add a pinch of spice if desired.
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Drizzle over cooled scones and let set.
Notes
Keep butter cold for best flakiness.
Don’t overwork the dough—gentle mixing is key.
Add-ins like nuts, cranberries, or mini chocolate chips are welcome.
Unglazed scones can be frozen before or after baking.
Reheat in a toaster oven for that fresh-from-the-oven feel.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American