I absolutely love sharing this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe because it combines all those warm, cozy flavors of fall in a way that feels both classic and a little extra special. The pumpkin adds moistness and depth, while the double glazes bring a beautiful balance of sweet vanilla and warming cinnamon that you’ll find yourself coming back to over and over.
When I first tried this recipe, I immediately knew it was a keeper—especially for weekend brunches or an afternoon coffee break with friends. Whether you’re baking for guests or indulging yourself, these scones have that tender crumb and just the right spice kick to turn any ordinary day into something memorable.
Why You’ll Love This Recipe
- Perfect Fall Flavors: The blend of pumpkin with cinnamon, cloves, and nutmeg creates an irresistibly warm and seasonal taste.
- Moist, But Light Texture: Thanks to the pumpkin puree and cold butter method, these scones are tender but not heavy.
- Two Delicious Glazes: You get the option of vanilla glaze or a spiced cinnamon drizzle, or both for extra decadence.
- Great for Making Ahead: These scones freeze well and reheated, making them a fantastic prep-in-advance treat.
Ingredients You’ll Need
Each ingredient in this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe plays its part, from the warm spices to the mix of pumpkin and cream for that moist crumb you want in scones. Here’s what I recommend keeping on hand to nail this recipe.
- All-purpose flour: Using this staple flour gives you a tender but sturdy scone base that holds shape well.
- Granulated sugar: Sweetens the dough without overpowering the pumpkin’s natural flavor.
- Kosher salt: A pinch to balance flavors and brighten the spices.
- Baking powder & baking soda: The lift agents that help give your scones that perfect rise and crumb.
- Ground ginger, cloves, nutmeg, cinnamon: The spice quartet that brings warmth and depth to every bite.
- Unsalted butter (cold): Really important to keep cold for flaky, tender layers—do not skip this step!
- Canned pumpkin puree: Adds moisture and that unmistakable pumpkin flavor without extra effort.
- Heavy whipping cream: Provides richness both in the dough and the glaze for lushness.
- Large eggs: Bind everything together and add tenderness.
- Powdered sugar: Essential for making smooth, luscious glazes.
- Cinnamon and allspice (for cinnamon glaze): Give a little extra spicy kick on top that complements the vanilla perfectly.
Variations
I’ve played around a bit with this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe to suit different moods or dietary needs, and it’s a surprisingly flexible base for some great tweaks.
- Gluten-free version: I swapped in a gluten-free flour blend once, aiming for a similar texture, and it worked beautifully—just be sure to use a blend with xanthan gum for structure.
- Vegan adaptation: I experimented using coconut cream and a flax egg; these change the texture a bit but keep the flavors intact.
- Spice level: If you like things more aromatic, upping the cinnamon or adding a dash of cardamom was a personal favorite.
- Add-ins: A handful of chopped pecans or dried cranberries stirred in adds wonderful texture and color.
How to Make Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe
Step 1: Combine the wet ingredients with pumpkin goodness
Start by whisking together your canned pumpkin puree, heavy cream, and eggs in a small bowl. This step makes mixing easier later and ensures your pumpkin flavor is smooth and evenly distributed throughout the dough. Keep this mixture handy as you prepare the dry ingredients.
Step 2: Mix your dry ingredients and cut in the cold butter
In a stand mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, baking soda, salt, and all those wonderful spices until well combined. Then, add in your cold, cubed butter—this is where the magic happens for flaky scones. Mix until the dough looks crumbly with pea-sized bits of butter visible; this texture is key, so don’t overmix.
Step 3: Combine wet and dry for the dough
Slowly add the pumpkin mixture to your crumbly flour-butter mix, stirring gently until everything just starts to come together. The dough will still be crumbly, so use your hands to gently knead it until it holds—if it’s too sticky to shape, add up to a quarter cup more flour a little at a time. Patience here really pays off for texture!
Step 4: Shape and cut into perfect triangles
Divide your dough in half and shape each into a neat 12×6 inch rectangle on a floured Silpat or countertop. Using a pizza cutter, make three vertical cuts to create three strips, then cut each strip diagonally both ways to form triangles—aiming for about 18 scones per half. I love using a pizza cutter for clean slices and less sticking.
Step 5: Bake until golden and fragrant
Arrange your scones on a parchment-lined baking sheet, leaving a little space between each. Bake at 425°F for 13-15 minutes until they’re golden brown on the edges and smell incredible. Cooling them on a wire rack helps keep the bottoms crisp while they set up.
Step 6: Glaze them to perfection
While your scones cool, whisk up the vanilla glaze by mixing powdered sugar and heavy cream until luscious and smooth. I brush this on the tops for a thin sweet coat. For a special touch, whisk the cinnamon glaze ingredients until smooth, pour into a zip-top bag, snip off a corner, and drizzle it over the scones for that extra burst of spice. Let the glaze set for about 15 minutes before indulging.
Pro Tips for Making Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe
- Keep Butter Cold: I learned that using really cold butter is crucial for flaky texture; warm butter makes the dough dense.
- Don’t Overmix: Mixing just until combined keeps scones tender and prevents toughness.
- Use a Pizza Cutter: This helps make clean cuts without squashing your dough, keeping the shape sharp.
- Let Glaze Fully Set: Waiting around 15 minutes before handling ensures the glaze won’t smudge, making them picture perfect.
How to Serve Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe
Garnishes
I usually keep the garnishes simple—a little extra sprinkle of cinnamon on the glazes adds a nice touch. Sometimes, I toss a few toasted pumpkin seeds or chopped pecans on top right after glazing for a bit of crunch and that picture-perfect finish.
Side Dishes
These scones shine alongside a cup of strong coffee or chai tea. For a brunch spread, I like pairing them with whipped cream cheese, fresh apple slices, or even a berry compote for a bright contrast.
Creative Ways to Present
I’ve had fun arranging these scones stacked on tiered cake stands at fall gatherings, drizzling extra glaze tableside for guests. Wrapping a few in parchment tied with twine makes a sweet homemade gift, too—everyone asks for that one!
Make Ahead and Storage
Storing Leftovers
I usually store leftover scones in an airtight container at room temperature for up to two days. If you live somewhere humid, popping them briefly in the fridge can help keep them fresh, but warming before eating is key.
Freezing
Freezing these scones works wonderfully! I freeze them before glazing—wrap individually in plastic wrap, then place in a freezer bag. When I need some, I thaw them overnight and glaze fresh; this keeps them tasting freshly baked.
Reheating
To reheat, I pop the scones in a 325°F oven for about 8-10 minutes—it refreshes their crisp edges and warms the interior without drying them out. Microwaving works in a pinch but can make them a bit soggy.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Just make sure to cook and puree fresh pumpkin first, then drain any excess water to avoid soggy dough. Canned puree is just more convenient and consistent in moisture level, which is why I usually use it.
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Do I have to use both glazes?
Not at all! The vanilla glaze alone is lovely and light if you prefer something simpler. The cinnamon glaze adds more spice and sweetness. Feel free to pick one or do both for an extra special treat.
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Can I make these scones vegan?
Definitely! Swap butter for a vegan alternative and replace eggs with flax or chia eggs. Use plant-based milk or cream substitutes for the glaze. The texture will be a bit different but still delicious.
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How do I know when the scones are done baking?
Look for golden brown edges and a slightly firm top. They’ll smell amazing, and a toothpick inserted into the center should come out clean. Avoid overbaking, which will dry them out.
Final Thoughts
Honestly, this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe is one of those kitchen wins that keeps giving. It feels like a warm hug in baked form, and I love how it fills my home with that comforting autumn aroma. Give it a try—you’ll enjoy every crumb and glaze-drizzled bite as much as I do. I can’t recommend it enough for anyone wanting a simple yet deeply satisfying homemade treat.
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Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 36 scones
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully spiced pumpkin scones with a tender crumb, enhanced with warming ginger, cloves, nutmeg, and cinnamon. These scones are topped with a sweet vanilla glaze and a hint of cinnamon-allspice drizzle, perfect for a cozy fall breakfast or afternoon treat.
Ingredients
For the Scone:
- 4¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 Tablespoon cinnamon
- ¾ cup unsalted butter, cold and cut in cubes
- 1 cup canned pumpkin puree
- ½ cup heavy whipping cream
- 2 large eggs
For the Vanilla Glaze:
- 1½ cups powdered sugar
- 3 Tablespoons heavy cream
For the Cinnamon Glaze:
- 1½ cups powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- 3 Tablespoons heavy whipping cream
Instructions
- Mix Wet Ingredients: In a small bowl, whisk together the pumpkin puree, heavy cream, and eggs until well combined. Set aside for later use.
- Combine Dry Ingredients and Butter: In a mixer fitted with the paddle attachment, blend together the flour, granulated sugar, baking powder, baking soda, salt, and spices (ginger, cloves, nutmeg, and cinnamon). Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
- Add Pumpkin Mixture: Slowly pour in the pumpkin mixture to the flour-butter mixture and continue mixing until the dough is thoroughly combined. The dough will be crumbly; use your hands to bring it together. If too sticky, gradually add up to ¼ cup more flour until manageable.
- Shape Dough and Cut Scones: Divide the dough in half. On a floured surface or a Silpat-lined counter sprinkled with ¼ to ½ cup of flour, shape each half into a 12×6 inch rectangle. Cut each rectangle into 3 smaller rectangles vertically, then cut each into triangles by slicing an ‘X’ in each rectangle and making one horizontal cut across the center, resulting in 18 triangles per half.
- Bake: Arrange the triangles on parchment paper-lined baking sheets spaced apart. Bake in a preheated 425°F (220°C) oven for 13-15 minutes or until golden and cooked through. Repeat with the remaining dough.
- Cool and Prepare Glazes: Allow the scones to cool completely on wire racks. For the vanilla glaze, whisk powdered sugar and heavy cream until smooth. For the cinnamon glaze, whisk powdered sugar, cinnamon, allspice, and heavy cream until combined.
- Glaze the Scones: Use a brush to apply the vanilla glaze over the tops of the scones. Next, pour the cinnamon glaze into a zip-top bag, cut a small corner from the bag, and drizzle it over the scones. Let the glaze set and dry for about 15 minutes.
- Serve and Enjoy: Serve the scones fresh and enjoy the perfect balance of pumpkin spice with sweet glazes. Store leftovers properly or freeze for future enjoyment.
Notes
- STORAGE: Best enjoyed within 2 days. Keep covered in an airtight container or wrapped tightly with plastic wrap.
- FREEZING: Scones can be frozen after baking. Thaw completely before glazing or serving.
- FLOUR ADJUSTMENT: If dough is too sticky, add flour gradually to make shaping easier.
- SPICE VARIATION: Feel free to adjust the spice quantities to your preference for more or less warmth.
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg
