Pumpkin Scones with Vanilla Glaze are the perfect way to get that comforting fall flavor! This tender spiced scone recipe is made with pumpkin puree, spices, and simple ingredients and is a great way to enjoy the flavor of Starbucks pumpkin scones right at home. Plus, they're super easy to make in just 20 minutes.
Looking for a way to use that last bit of pumpkin puree? These pumpkin scones are the perfect recipe for you.
Pumpkin puree is mixed with simple baking ingredients along with some warming spices to create the perfect fall-flavored scone.
They are also topped with a homemade vanilla glaze which makes them taste just like the pumpkin scones at Starbucks. An easy copycat recipe that you'll love.
Scones are a quintessentially British dessert, often served at Afternoon Tea.
In the UK, they're usually cut into rounds, cut in half, and served with thick clotted cream and a spoonful of jam, such as my easy 3-ingredient carrot jam. This ginger orange marmalade is also incredible.
You can also enjoy scones in triangles topped with a glaze instead of jam, so that's how I'm serving these ones! The vanilla glaze is delicious with the warm pumpkin spices.
This post was originally posted on May 17, 2013, and republished on September 13, 2021, with new text and images.
Why You'll Love This Recipe
They have the perfect blend of fall flavors and pumpkin spice.
They are really easy to make in just 20 minutes!
You only need a little bit of pumpkin puree, so they're a great way to use up the last of a can.
These scones use simple ingredients you can find anywhere.
You can enjoy them for breakfast, snacks, or dessert.
They pair well with a fall latte or afternoon tea.
Pumpkin Puree - This gives the scones a beautiful orange color, a wonderful moistness and a light pumpkin taste.
Flour - Makes up the base of the dry ingredients allowing for a classic scone texture.
Baking Powder - Helps make the scones rise slightly.
Sugar - Adds a light sweetness to the scone.
Warming Spices - You’ll need cinnamon, nutmeg, cloves, and ginger to season the scone.
Butter - Adds a buttery flavor and texture to the scone.
Milk - Helps make the scone dough more pliable and also helps give them a slight crust when brushed on top.
Egg - Helps set the scone while baking and binds all of the ingredients together.
For the vanilla glaze
Powdered Sugar - Adds sweetness and texture to the glaze.
Vanilla Extract - Gives the scone icing a hint of vanilla flavor.
Milk - Helps thin out the glaze while keeping it creamy.
Step By Step Tutorial
Pumpkin scones are super easy to make!
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Step 1. Sift the flour, sugar, and spices into a bowl, then add the butter. Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.
Step 2. In another bowl, lightly mix together the pumpkin, milk, and egg.
Pour the wet ingredients into the dry ingredients and combine.
Step 3. Form a ball with the dough, adding a little more flour if the dough is too sticky.
On a lightly floured worktop, form the dough into a circle approximately ½ inch thick. Cut into 8 wedges.
Step 4. Place on the baking sheet and brush with a little milk. Bake the pumpkin scones. Bake for 12 minutes or until risen and lightly golden. Cool on a wire rack.
Step 5. Make the vanilla glaze. In a bowl, mix all the vanilla glaze ingredients together, then drizzle onto the cooled pumpkin scones.
Instead of the individual spices, use 1 ½ teaspoons of Pumpkin Spice Blend.
When looking for pureed pumpkin, make sure you don’t buy pumpkin pie filling as that already contains spices and sugar.
The scones should be cooled completely before adding vanilla glaze as adding it while they are warm will cause them to slide off and melt.
When forming the scone dough, it’s very important to make sure you use cold butter in the recipe. Warm butter will melt into the flour and will not create a scone texture.
To make your own pumpkin puree; simply peel, cube, and steam or roast pumpkin or butternut squash. Allow it to cool and then puree with a handheld stick blender or food processor until smooth. If it's very wet, heat it in a pan gently to evaporate some of the moisture, then cool before using.
You can buy canned pumpkin puree, or use the instructions in the recipe tips to make your own.
Butternut squash puree or sweet potato puree can also be used to make this pumpkin scone recipe.
Fold in some chocolate chips or white chocolate chips to sweeten them up.
You can add dried fruit or chopped nuts for texture and sweetness.
Add some maple syrup to the glaze instead of vanilla for a different flavor.
Storing: These scones keep for 3-4 days in an airtight container.
Freezing: Pumpkin spice scones can be frozen by placing them on a sheet pan in a single layer and freezing overnight or until solid. Once solid, add them to a freezer-safe bag or airtight container for 3-4 months. Thaw on the countertop before reheating and serving.
The best way to make a fluffy scone is to make sure you don’t overwork the dough. Mix just until everything comes together. It’s also best to make sure your baking powder is fresh and not expired.
Scone dough is the best right in the middle of wet and dry. The perfect scone dough will be slightly sticky to the touch but dry enough to shape properly.
Looking for more pumpkin desserts? Try these! Pumpkin is delicious with chocolate, spices and other flavors. So here are my favorites. It's great in more than just pumpkin pie!
Baked Pumpkin Doughnuts with chocolate glaze
Pumpkin Tarts with chai hazelnut crust
Gingerbread Pumpkin Cupcakes
Vegan Pumpkin Cake with Ginger Frosting (1-bowl, easy)
Pumpkin Crisp with Gingerbread Topping
Pumpkin Cupcakes with Avocado Buttercream Icing
Check out the Veggie Desserts + Cakes cookbook on Amazon
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Easy Pumpkin Scones
- 6 tablespoons pumpkin puree (canned or see below to make your own from squash)
- 2 ¼ cups (275g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- ½ cup (100g) sugar
- ½ teaspoon ground cinnamon *alternatively, use 1 ½ teaspoons pumpkin pie spice instead of all the individual spices.
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅓ cup (80g) cold butter cut into small cubes
- 3 tablespoons milk plus extra for brushing
- 1 large free-range egg
For the vanilla glaze
- ¾ cup (75g) powdered icing sugar
- 1 teaspoon vanilla extract
- 3 teaspoons milk
- Preheat oven to 425°F / 220°C. Line or grease a baking sheet.
- Sift the flour, sugar and spices into a bowl.
- Using your fingertips, rub the cubes of cold butter into the flour mixture with your fingertips until the mixture has the consistency of coarse breadcrumbs.
- In another bowl, lightly mix together the pumpkin, milk and egg.
- Pour the wet ingredients into the dry ingredients and stir to combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
- On a lightly floured countertop, form the dough into a circle approximately ½ inch thick. Cut into 8 wedges. Place on the baking tray and brush with a little milk.
- Bake for 12 minutes or until risen and lightly golden. Cool on a wire rack.
- Meanwhile, mix all the glaze ingredients together, then drizzle onto the cooled pumpkin scones.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.