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Pumpkin Spice Scones with White and Pumpkin Glazes Recipe

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★★★★★

5 from 134 reviews

These Pumpkin Scones are a delightful fall treat, bursting with warm spices and rich pumpkin flavor. Soft, tender, and slightly crumbly, they are perfectly topped with a creamy white glaze and a spiced pumpkin glaze drizzle. Baked to a golden brown, these seasonal scones are perfect for breakfast, brunch, or a cozy snack alongside a cup of hot coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • ¼ cup packed light-brown sugar
  • 3 tablespoons granulated sugar

Wet Ingredients & Fats

  • ½ cup salted butter, cold and diced into ½-inch pieces
  • ½ cup canned pumpkin puree, chilled
  • 3½ tablespoons buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon whole milk

White Glaze

  • 2 cups powdered sugar
  • 1 tablespoon melted butter
  • ¼ cup heavy cream, plus more if needed

Pumpkin Glaze

  • 1 cup powdered sugar
  • 1 tablespoon canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground ginger
  • 3 tablespoons heavy cream, plus more if needed

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and set it aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, ground ginger, pumpkin pie spice, light brown sugar, and granulated sugar. This ensures the spices and leaveners are evenly distributed.
  3. Cut in the Butter: Add the cold, diced butter to the dry ingredients. Use a pastry cutter, two knives, or pulse briefly in a food processor to cut the butter into the mixture until it resembles coarse crumbs. This creates the flaky texture of the scones.
  4. Combine Wet Ingredients: In a separate large bowl, whisk together the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey until smooth and combined.
  5. Form the Dough: Pour the wet mixture into the dry ingredients and stir gently with a large mixing spoon just until combined. Avoid overmixing to keep the scones tender.
  6. Knead and Shape Dough: Lightly flour a clean flat surface and turn out the dough. Knead gently several times to cohesively blend the dough. Pat or roll it into an 8-inch diameter round. Using a sharp knife, cut the dough into 8 equal wedges.
  7. Prepare for Baking: Place the wedges onto the parchment-lined baking sheet. Brush the tops lightly with whole milk to encourage browning and a slight shine.
  8. Bake Scones: Bake in the preheated oven for 13-15 minutes or until a toothpick inserted in the center of a scone comes out clean and the tops are light golden brown. Remove from oven and transfer each scone to a wire rack. Allow them to cool for 8-10 minutes.
  9. Prepare White Glaze: In a medium bowl, whisk together the powdered sugar, melted butter, and heavy cream. The glaze should be thick but spreadable. If too thick, add additional heavy cream 1 tablespoon at a time until desired consistency is achieved.
  10. Apply White Glaze: Spoon and spread the white glaze evenly over the tops of the cooled scones. Let the glaze set for at least 20 minutes to firm up.
  11. Prepare Pumpkin Glaze: In another medium bowl, whisk together the powdered sugar, pumpkin puree, pumpkin pie spice, ground cinnamon, allspice, ground ginger, and heavy cream until smooth and lump-free. Adjust thickness by adding more cream 1 tablespoon at a time as needed.
  12. Drizzle Pumpkin Glaze: Transfer the pumpkin glaze into a piping bag fitted with a small round tip or a resealable plastic bag with a small corner snipped. Drizzle the glaze over the white-glazed scones decoratively. Allow glaze to set for another 20 minutes.
  13. Serve: Present the beautifully glazed pumpkin scones fresh at room temperature and enjoy with your favorite hot beverage.

Notes

  • Ensure your butter is very cold before cutting it into the flour mixture to achieve light, flaky scones.
  • Do not overmix the dough; mix just until combined for tender scones.
  • Adjust the consistency of the glazes with additional heavy cream to suit your preference for thickness.
  • Use parchment paper on the baking sheet to prevent sticking and simplify cleanup.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Reheat leftover scones in a warm oven for a few minutes to refresh texture.

Keywords: pumpkin scones, fall baking, spiced scones, pumpkin puree recipe, scones with glaze, easy pumpkin treats, autumn breakfast recipe

Find it online: https://thefoodrecipe.com/pumpkin-spice-scones-with-white-and-pumpkin-glazes-recipe/