Glazed Pumpkin Spice Scones

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

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

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



  • 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

Leave a Comment & Rate this Recipe

If you love this recipe, please consider leaving a comment and review 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

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


    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.