Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe

I absolutely love this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe because it brings the cozy flavors of fall right into your kitchen with minimal fuss. Each bite is tender and buttery with a warm blend of pumpkin and spices, and the dual glazes add that perfect touch of sweetness and warmth—vanilla smoothness paired with a hint of cinnamon spice.

Whether you’re entertaining friends for brunch or just want a comforting treat for yourself, these scones always hit the spot. I remember the very first time I made them, my family went crazy over how moist and flavorful they were compared to any scone mix I’d ever tried. Trust me, once you try this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe, it’ll be a go-to in your fall baking rotation!

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Ingredients You’ll Need

The ingredients in this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe work beautifully together to create that tender crumb and balanced sweetness. Using cold butter and canned pumpkin puree helps maintain moisture while achieving the classic scone flakiness you’ll love.

• All-purpose flour: Provides the structure, so be sure to spoon and level when measuring for accuracy.
• Granulated sugar: Sweetens the dough without overpowering the pumpkin’s natural flavor.
• Kosher salt: Enhances all the other flavors—you don’t want to skip this.
• Baking powder and baking soda: These make the scones rise nicely and keep them light and fluffy.
• Ground ginger, cloves, nutmeg, cinnamon: The warm spices that give these scones their signature cozy flavor.
• Unsalted butter (cold, cubed): Cold butter creates those flaky layers when mixed into the flour.
• Canned pumpkin puree: Adds moisture and that beautiful pumpkin taste—make sure it’s pure pumpkin, not pie filling.
• Heavy whipping cream: Keeps the dough moist and contributes to richness in both the scones and glazes.
• Large eggs: Help bind the dough and add tenderness.
• Powdered sugar: For sweet, smooth glazes that melt perfectly over warm scones.
• Cinnamon and allspice (for cinnamon glaze): Boost the warm spice notes in the drizzle on top.

Variations

I love to play around with this Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe to suit different occasions or dietary needs. You can easily tweak spices or try different glaze flavors to keep it fresh and exciting every time.

• Gluten-Free Variation: I’ve swapped the all-purpose flour with a gluten-free blend, and it still works amazingly well—just watch the dough consistency closely.
• Spice It Up: Once, I added a pinch of cardamom and it gave such an intriguing twist that friends kept asking for seconds.
• Maple Cinnamon Glaze: You can swap out the vanilla in the glaze for pure maple syrup for a deeper, autumnal flavor I adore on chilly mornings.
• Mini Scones: For parties, I make smaller triangles which bake faster and are perfect for sharing over tea.

How to Make Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe

Step 1: Whisk Together Pumpkin Mixture

Start by whisking together the canned pumpkin, heavy cream, and eggs in a small bowl. This mixture brings that lush pumpkin flavor and moisture to your scones. Set it aside for now — you’ll blend it into the dry ingredients shortly.

Step 2: Mix Dry Ingredients and Cut in Butter

In your mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt, and all those lovely warm spices. Add the cold, cubed butter and mix until the mixture looks crumbly, like coarse sand. This is key to getting those flaky layers — don’t overmix or the butter will melt and your scones won’t be as tender.

Step 3: Combine Wet and Dry Mixtures to Form Dough

Slowly pour the pumpkin mixture into the dry ingredients while mixing on low. The dough will initially look crumbly—don’t worry! This is where I switch to mixing it with my hands gently. If it feels too sticky, sprinkle in about 1/4 cup more flour little by little until it’s manageable but still moist. You want it soft, not dry.

Step 4: Shape and Cut the Dough

Divide your dough in half. On a floured surface or a lightly floured Silpat, gently shape each half into a 12×6 inch rectangle about 1 inch thick. Use a pizza cutter or sharp knife to make three vertical cuts, then cut an X on each rectangle, followed by one horizontal cut across the center to create 18 triangular scones from each half. This method helps you get evenly sized scones that bake consistently.

Step 5: Bake Until Golden

Place all the scones on a parchment-lined baking sheet, spacing them comfortably. Bake in a preheated 425°F oven for about 13-15 minutes, or until the edges turn golden and the tops spring back when touched. I learned that ovens vary, so start checking at 12 minutes to avoid overbaking — soft scones are the goal.

Step 6: Glaze the Scones

While the scones cool on a wire rack, whisk together the vanilla glaze by combining powdered sugar and heavy cream until smooth. Using a pastry brush, paint the tops of the warm scones with this glaze. Then mix the cinnamon glaze ingredients and drizzle it from a cut corner of a small bag for that pretty finish. Let the glaze dry about 15 minutes before enjoying every delightful bite!

How to Serve Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe

Garnishes

I usually keep the garnishes simple—just a light drizzle of the cinnamon glaze and a sprinkle of ground cinnamon on top if I’m feeling fancy. Sometimes, I toss on a few chopped toasted pecans or a dash of pumpkin spice right after glazing for an extra seasonal touch that my guests love.

Side Dishes

My go-to pairing is a hot cup of chai tea or coffee to complement the spices perfectly. For a brunch spread, they go beautifully alongside scrambled eggs or a fresh fruit salad, balancing out the sweet and savory flavors.

Creative Ways to Present

For special occasions, I like arranging the scones on a tiered serving tray surrounded by cinnamon sticks and small pumpkins or gourds. It’s festive, inviting, and instantly sets the mood. You could also wrap individual scones in parchment paper and tie with twine for a cute grab-and-go treat at fall gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover scones in an airtight container at room temperature for up to two days, which is usually how long they last around here! To keep them from drying out, I place a clean paper towel on top inside the container—this little trick keeps the moisture just right.

Freezing

If you need to prepare ahead, these scones freeze really well. I freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer bag. When you’re ready to enjoy, thaw at room temperature or warm gently in the oven for that fresh-baked taste.

Reheating

To reheat, I pop the scones in a 300°F oven for about 5-7 minutes, just until warm. This refreshes the texture and melts the glaze slightly without making them soggy. I avoid microwaving because that can make them tough or chewy.

FAQs

Final Thoughts

This Pumpkin Scones with Vanilla and Cinnamon Glazes Recipe has truly become a favorite in my kitchen, especially as the weather cools and comfort food cravings kick in. I love sharing these with friends because they taste like a warm hug, full of seasonal spices but still light enough to enjoy anytime. Give it a try—you’ll be surprised how simple it is to make bakery-quality scones right at home, and I promise everyone will be asking for your recipe!

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