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Pumpkin Scones with Pumpkin Glaze Recipe

Easy Pumpkin Scones with Pumpkin Glaze

Camila Benitez
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 boost of flavor. Serve this spiced pumpkin sones warm with Honey butter and a hot cup of coffee.😉
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5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 1 hour 33 minutes
Course Dessert
Cuisine American
Servings 8

Tools

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:

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

How to Store & Reheat
  • 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.
Make Ahead
Pumpkin Scones can be made a day ahead—store in an airtight container at room temperature for up to 3 days. Reheat in a warm oven for 5-8 minutes. Unbaked Pumpkin Scones can be made a day ahead and kept covered in the fridge overnight. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
How to Freeze
Pumpkin Scones can be frozen for up to 3 months. To freeze Scones before baking, make the scones according to the recipe; place the raw scones on a baking sheet, let them freeze until solid, then place them in a freezer-safe bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time. To freeze Pumpkin scones after baking, let them cool completely and store them in a freezer-safe airtight container or bag for up to 3 months.
Before serving, remove the scones from the container and let them come to room temperature; warm them up in the microwave if desired. For the best result, I highly recommend that you freeze them before baking.
Nutrition Facts
Easy Pumpkin Scones with Pumpkin Glaze
Amount per Serving
Calories
344
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
57
mg
19
%
Sodium
 
280
mg
12
%
Potassium
 
147
mg
4
%
Carbohydrates
 
49
g
16
%
Fiber
 
2
g
8
%
Sugar
 
23
g
26
%
Protein
 
4
g
8
%
Vitamin A
 
3561
IU
71
%
Vitamin C
 
1
mg
1
%
Calcium
 
150
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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