glazed pumpkin spice scones

Deliciously tender glazed pumpkin spice scones make the perfect taste of fall!

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 glazed pumpkin cookies.

Glazed Pumpkin Spice Scones

Wonderfully tender and flaky with a drizzle of vanilla-spiked glaze, these scones are a welcome alternative to the Starbucks variety (Bonus: my homemade version weighs in with half the calories, fat, and carbs).

Glazed Pumpkin Spice Scones

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Glazed Pumpkin Spice Scones

Glazed Pumpkin Spice Scones



  • 1 3/4 cups flour
  • 1/3 cup 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


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


  1. Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. 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.
  2. 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.
  3. 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. 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. If not serving scones immediately, store unglazed in an airtight container up to 2 days and glaze just before serving.


  • Calories: 180
  • Carbohydrates: 30

Keywords: Pumpkin, Pumpkin Spice, Scones, Breakfast

More pumpkin spice recipes you’ll love:

Pumpkin Spice Crumb Muffins
Pumpkin Spice Doughnuts
Pumpkin Spice Streusel Bread

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  1. There’s nothing wrong with savoring each season Laura. You’ve totally made up for any tardiness anyways with these fabulous looking scones. Love that these are a little healthier than SBs too!

  2. Yes! Once you pop that first can of pumpkin, you can’t stop. 🙂 These scones look scrumptious!

  3. I’m glad I wasn’t alone in enjoying summer till now. I’m going to open up my first can of pumpkin today — so exciting!

    This scones are divine and look at the delectable glaze. YUM!

  4. We are in scone synch today:)I will trade you some of mine for a one of yours, Laura! Love your pretty drizzle…

  5. Nice looking texture on those scones and luv the glaze drizzle. I’m terrible at making scones. You’ve inspired me to keep trying…want these! 😉

  6. I still have a can of pumpkin waiting patiently in the cupboard – maybe these beautiful scones are a sign that it’s time to move on and let summer go, finally! 😀

  7. The best thing about the four seasons is celebrating each one and the good things that each one brings, Laura. At least I think so. Your recipe sounds delightful and delicious… I don’t think we have canned pumpkin in Australia! Should I just used mashed pumpkin instead?

  8. I’d definitely say these beautiful scones are the perfect excuse to break out the pumpkin puree. Wish I had one for my afternoon tea right now!!

  9. Gotto love a recipe that tastes just as good (I’d say yours is better) with half the fat and calories. Yum!

  10. LOVE these scones!! I admire that you made them have less fat and calories. More to eat 😉 haha just kidding! They’re beautiful!

  11. I haven’t opened a can yet but I just got the first craving for it this weekend. I love these!

  12. Let the pumpkin party begin! Your scones look absolutely divine – all those fragrant fall spices and the glaze, oh my!

  13. Beautiful pumpkin scones, Laura! I am with you…just opened the first can of Libby’s Pumpkin today. Was not ready yet, LOL! Pinning!

  14. Oh yes!! That first can is always the best! Happy to have you cranking out pumpkin recipes now! These look amazing!

  15. Gorgeous scones! I just opened my second can of pumpkin this weekend. I can’t believe it’s already mid-October! These look delicious…far better than the starbucks variety!

  16. Pumpkin scones are the best! I’ve been meaning to make these but I just never got around to it – definitely added to the front of my to-make list!

  17. These look scrummy. I sometimes wish we had canned pumpkin puree here too but until then I will wield a knife and chop, boil and mash.

  18. YUM. I haven’t opened my first can of pumpkin yet this season either, because it hasn’t dropped below 80 degrees in Austin. That’s pretty normal for this time of year, but later this week, we’re supposed to get temps in the 60s. And that means I’m breaking out the pumpkin.

  19. I’m so loving all the pumpkin recipes I see popping up here and there. I’ve already made a few pumpkin things this season and I foresee many more coming up!

  20. I’m always so disappointed when I get baked goods at coffee shops. They are usually dry and lacking in flavor. These look fantastic and, since I know your track record, I’m sure they taste fantastic too. Here’s to pumpkin season, canned or otherwise!

  21. i haven’t succumbed just yet, but these scones are tempting me something fierce! i’ve been on a scone kick lately, looking for fast and delicious breakfast treats for the week and these are looking so autumn festive!

  22. I just roasted my first pumpkin this weekend, we don’t have the luxury of canned pumpkin here. Your scones would be a great recipe to use up that pumpkin. Thanks for sharing, Laura!

  23. I guess I’m finally ready to call it that summer is over. But I am ready to warm up to some pumpkin goodies. Good thing these are lighter, I could probably have two.

  24. Yes finally I have gotten into the pumpkin kick.
    Well mine has been in the form of pumpkin butter; who knew it was so versatile to bake with.
    I need to re-do my pumpkin scones.
    Yours, as always, looks perfect, even baked up perfect too!

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

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

  27. These scones are gorgeous! and half the calories, fat, and carbs?? LOVE them even more! I’m so glad you opened your first can of pumpkin! 🙂

  28. 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.

  29. 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. 🙂

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

    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!