This post may contain affiliate links. Please see my disclosure policy.

Deliciously tender glazed pumpkin spice scones make the perfect taste of fall! Soft and pillowy, you’ll love these easy pumpkin scones with vanilla glaze. Recipe makes 12 scones.

Glazed Pumpkin Spice Scones
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

I took the plunge last week: I opened my first can of pumpkin for the season. I’m a little late to the party, but I simply wasn’t ready to send off summer. There’s no turning back now, so let’s start our fall debut with pumpkin spice scones, inspired by my spiced pumpkin cookies.

Wonderfully tender and flaky with a drizzle of vanilla glaze, these cozy spiced scones are my homemade version of Starbucks pumpkin scones. Serve warm scones with coffee for the perfect breakfast!

Glazed Pumpkin Spice Scones

More pumpkin spice recipes you’ll love:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Glazed Pumpkin Spice Scones

Glazed Pumpkin Spice Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 16 minutes
  • Total Time: 41 minutes
  • Yield: 12 scones
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Save Recipe

Description

Deliciously tender glazed pumpkin spice scones make the perfect taste of fall! Soft and pillowy, you’ll love these easy pumpkin scones with vanilla glaze.


Ingredients

Scones

  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/4 cup chilled unsalted butter
  • 1/2 cup pure pumpkin
  • 2 Tbsp low-fat buttermilk
  • 1 large egg
  • 1/2 tsp vanilla extract

Glaze

  • 1 cup powdered sugar, sifted
  • 1/4 tsp cinnamon
  • 1 1/2 Tbsp milk
  • 1 Tbsp unsalted butter, melted
  • 1 Tbsp vanilla extract

Instructions

  1. Preheat oven to 400°F and line a baking sheet with a parchment paper.
  2. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
  3. Whisk together pumpkin, buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
  4. Bake 16 to 17 minutes, until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges.
  5. To prepare glaze, combine powdered sugar, cinnamon, milk, butter, and vanilla in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving.
  6. If not serving scones immediately, store unglazed in an airtight container up to 2 days and glaze just before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

43 Comments

    1. Hi Jody, you can make the scones ahead and freeze them unbaked. When you’re ready to use them, bake as directed (do not thaw) and add a couple minutes to the baking time. Hope that helps!

  1. theae are delish (I had to sub sour cream for the buttermilk) and I added walnuts on top before the glaze… Very nice recipe

  2. Believe it or not, I’ve not stopped thinking about these scones since I first saw them last month. A friend and I have been on a mission to find our new favorite scone recipe–I have a feeling this one would be an easy winner. 🙂

  3. You got the perfect glaze there… look so beautiful! It looks like you are 100% ready for fall baking. 🙂 I can’t wait to see all the baked goods you are going to share this fall/winter.

  4. SO glad you opened the can of pumpkin! These scones are mouthwatering and so perfect for the fall season. Nice job!

  5. These scones caught my eye on Pinterest this afternoon. Holy cow! They look simply amazing. The vanilla spiced glaze is the perfect accompaniment.