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Tender Glazed Pumpkin Scones

Close-up of two tender pumpkin scones drizzled with a sweet glaze on a white plate.
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Enjoy café-style pumpkin scones, tender and perfectly spiced, with a sweet glaze. This recipe uses a cold-butter technique for flaky results and offers tips for making them ahead.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup cold heavy cream, plus more if needed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Add the cold butter cubes to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the 1/2 cup cold heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined. Be careful not to overmix. The dough should be shaggy. If it seems too dry, add a little more cream, one tablespoon at a time.
  6. Turn the dough out onto a lightly floured surface. Gently bring the dough together and pat it into a 3/4-inch thick round.
  7. Cut the round into 8 wedges using a knife or bench scraper.
  8. Place the wedges onto the prepared baking sheet, spacing them about 1 inch apart.
  9. Bake for 15-18 minutes, or until the scones are lightly golden brown and cooked through.
  10. While the scones bake, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth. Add more milk or cream, a teaspoon at a time, if needed to reach your desired drizzling consistency.
  11. Let the scones cool on a wire rack for about 10 minutes before drizzling them with the glaze.

Notes

  • For a richer glaze, use heavy cream instead of milk.
  • You can make the scone dough ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the baking time if baking from cold.
  • Freeze baked and cooled scones in an airtight container for up to 1 month. Reheat gently in a low oven or toaster oven.
  • To make ahead for brunch, prepare the dough, cut into wedges, and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 5-7 minutes to the baking time.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-scones/