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Spiced Pumpkin Scones with Vanilla Glaze Recipe

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4.4 from 4 reviews

These Spiced Pumpkin Scones with Vanilla Glaze combine tender, buttery scones infused with warm pumpkin pie spice and pumpkin puree, topped with a smooth, sweet vanilla glaze. Perfect for a cozy autumn breakfast or snack, this recipe yields golden, flaky scones with a delightful balance of spice and sweetness.

Ingredients

Dry 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

Wet Ingredients

  • 1¼ cups cold unsalted butter, cubed
  • 1¾ cups pumpkin puree
  • 7 tablespoons cold heavy cream, divided
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract, divided

Glaze

  • 2 cups confectioners’ sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, kosher salt, and 2 teaspoons pumpkin pie spice until well combined.
  3. Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry blender or two forks, cut in the butter until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, 6 tablespoons cold heavy cream, beaten egg, and 1 teaspoon vanilla extract until smooth and uniform.
  5. Form Dough: Pour the wet mixture into the dry ingredients and gently stir with a fork until a rough dough forms. If the dough feels too dry, add the remaining 1 tablespoon of cold heavy cream to reach the right consistency.
  6. Knead and Shape: Turn the dough onto a lightly floured surface and knead just until it comes together. Pat the dough into a 1-inch thick circle.
  7. Cut and Chill: Cut the dough circle into 12 equal wedges. Arrange the wedges on the prepared baking sheet and chill in the refrigerator for 30 minutes to firm up.
  8. Prepare for Baking: Brush the tops of the scones with the remaining tablespoon of cream. Sprinkle the remaining ½ teaspoon pumpkin pie spice evenly over the scones.
  9. Bake: Bake the scones in the preheated oven for 25 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
  10. Cool: Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  11. Make the Glaze: In a small bowl, whisk the confectioners’ sugar, remaining 6 tablespoons heavy cream, and remaining 1 teaspoon vanilla extract until smooth. Add a little extra cream if needed to achieve a drizzling consistency.
  12. Glaze and Set: Drizzle the glaze evenly over the cooled scones and let it set for about 10 minutes before serving.

Notes

  • Use cold butter and cold cream to ensure flaky scones with a tender crumb.
  • Be careful not to over-knead the dough to keep the scones light and tender.
  • If you don't have pumpkin pie spice, use a mixture of cinnamon, nutmeg, ginger, and cloves as a substitute.
  • For a dairy-free version, substitute heavy cream and butter with plant-based alternatives.
  • The glaze consistency can be adjusted by adding more cream for thinner glaze or more powdered sugar for thicker glaze.

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