Glazed Pumpkin Spice Scones

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.

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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!

More pumpkin spice recipes you’ll love:

• Pumpkin Spice Crumb Muffins
• Pumpkin Spice Doughnuts
• Pumpkin Spice Streusel Bread

Glazed Pumpkin Spice Scones

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• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 41 minutes
• Yield: 12 scones
• Category: Breakfast
• Method: Bake
• Cuisine: American

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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.

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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

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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.

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