These Spiced pumpkin scones with pumpkin glaze recipe are the perfect fall treat!
Tender and moist pumpkin scones sweetened with light brown sugar and molasses, with just the right balance of fall spices, and then topped with a deliciously spiced pumpkin glaze for an extra flavor boost.
Serve this spiced pumpkin sones warm with Honey butter and a hot cup of coffee.😉For more Recipes for Scones, check out these Chocolate Chip Scones, Maple Whole Wheat Scones, Whole Wheat Banana Scones, and Whole Wheat Blueberry Scones with Honey Glaze.
Camila Made Tip: If you're a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it. This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
How to Make Pumpkin Scones
Note: The full instructions are provided in the recipe card below.
Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the pumpkin, egg, heavy cream, molasses, clear vanilla, and vanilla until combined. Set aside. In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, sugars, baking powder, salt, and spices until combined.
Add the cold butter to the food processor and pulse until pea-sized pieces remain for about 20 seconds. Transfer to a large bowl and make a well in the center.
Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little until a shaggy dough forms. (It's okay if the dough looks dry; don't overwork it, or the scones will be tough!)
Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes.
Spread the pumpkin scones on the baking sheet and brush with heavy cream. Bake the pumpkin scones until a toothpick inserted into the centers comes out clean, 18- 20 minutes. Transfer to a rack to cool for about 1 hour.
Whisk all the ingredients in a small bowl until well combined. When the pumpkin scones are cool, spread some pumpkin glaze mixtures on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
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Recipe
Easy Pumpkin Scones with Pumpkin Glaze
Equipment
Ingredients
- 114 g (½ cup) 100% pure canned pumpkin puree
- 1 large egg , room temperature
- 3 tablespoons heavy cream , more for brushing the top
- 1 tablespoon molasses, such as Grandma's Original or Maple Syrup
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 250 g (2 cups) all-purpose flour, spooned, leveled-off, and sifted, plus more for dusting
- 50 g (¼ cup) light or brown sugar
- 50 g (¼ cup) granulated sugar
- 1 tablespoon Non-Aluminum baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg or ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 stick (½ cup) cold unsalted butter, cut into cubes
- ¾ cup toasted pecans or walnuts, chopped optional
For the Pumpkin Glaze:
- 1-½ cups Confectioners' sugar
- 3 tablespoons canned pumpkin purée
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
For the Pumpkin Scones:
- Set the cubed butter on a plate and place it in the freezer for 15 minutes. Preheat the oven to 400 °F. Line a baking sheet with parchment paper. In a medium bowl, whisk the pumpkin, egg, heavy cream, molasses, clear vanilla, and vanilla until combined. Set aside.
- In the bowl of a food processor fitted with the blade attachment, pulse the sifted flour, sugars, baking powder, salt, and spices until combined. Add the cold butter into the food processor and pulse only until pea-size pieces remain for about 20 seconds.
- Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it, or the scones will be tough!)
- Tip the dough out onto the prepared baking sheet. Flour your hands and pat them into an 8-inch circle. Cut the dough into 8 equal triangles and freeze them for at least 15 minutes. Spread the pumpkin scones out on the baking sheet and brush with a bit of heavy cream. Bake the pumpkin scones until a toothpick inserted into the centers comes out clean, 18- 20 minutes. Transfer to a rack to cool for about 1 hour.
For the Pumpkin Glaze:
- Whisk all the ingredients together in a small bowl until well combined. When the pumpkin scones are cool, spread some pumpkin glaze mixtures on top of each scone and wait about 15 minutes for the glaze to set and serve. Enjoy!
Notes
- To store: Baked Pumpkin scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
- To reheat: In the microwave until heated through, about 10 to 15 seconds, or in a 350 F preheated oven for 12 to 15 minutes or until heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
