These Pumpkin Spice Scones are tender, buttery, flavoured with delicious real pumpkin and Fall spices, and topped with both vanilla and pumpkin spice icing.
These comforting pumpkin scones with vanilla and pumpkin icing are easy and quick to make. You can have fresh, homemade scones in under 45 minutes! I don't know about you, but fast and simple recipes are always my favourite.
If you are a fan of scones, you will love this recipe. Like my apple cinnamon oatmeal scones, these scones are the perfect bake for a chilly Autumn day! For more delicious scones, check out my lemon cream scones or these savoury jalapeño cheddar scones.
Jump to:
⭐️ Why You Need to Make This Recipe
- Buttery soft. Tired of dry, crumbly scones? These pumpkin scones are tender and soft!
- Two-tone icing. These scones have vanilla icing and spiced pumpkin icing!
- Better than Starbucks. Because homemade is always better!
🧈 Ingredients
Here are the ingredients necessary to make these pumpkin scones and both the vanilla icing and the pumpkin icing to top them off.
- Flour - Common all-purpose flour works great in this recipe!
- White Sugar - Creates a more structured scone and doesn't make the scones spread as much as brown sugar would.
- Baking Powder - A powerful leavening agent in scones to help them rise well.
- Spices - An aromatic blend of cinnamon, ginger, cloves, and nutmeg.
- Butter - I use salted butter most of the time but see the substitutions section later in this post if you are going to use unsalted butter.
- Whipping Cream - Also called heavy cream, this adds an incredible richness and liquid to bring the dough together.
- Pumpkin Purée - Canned pumpkin (not pie filling).
- Egg - Brings structure and richness to the scones.
- Vanilla Extract - I add a teaspoon or two of vanilla to almost all of my recipes for a simple flavour boost. This recipe has some in the scones and some in the icing.
- Milk - To thin out the yummy icing.
- Powdered Sugar - Some call it confectioners sugar or icing sugar.
See the recipe card for measurements.
📃 Instructions
Step 1: Combine the flour, sugar, baking powder, and spices. Cut the cold butter in using a pastry cutter.
Step 2: Whisk together the cream, pumpkin, egg, and vanilla.
Step 3: Add the combined wet ingredients to the dry ingredient/butter mixture.
Step 4: Pour the dough onto a lightly floured countertop.
Step 5: Gently knead and press the dough together into 3 equal-sized rounds.
Step 6: Cut each of the 3 rounds into 4 wedges.
Step 7: Arrange scones on a baking sheet lined with parchment paper, allowing at least 1-2 inches between each scone for spreading room. Bake for 15-17 minutes.
Step 8: Whisk together the powdered sugar, milk, and vanilla extract to make the vanilla glaze. Transfer 2 tablespoons of the vanilla glaze into a smaller bowl and whisk in the pumpkin purée and cinnamon to make the pumpkin icing.
Step 9: Place the vanilla icing in a bowl wide enough to dip the scones. Transfer the pumpkin glaze to a Ziploc bag with the corner snipped or a piping bag.
Step 10: Dip each cooled scone into the vanilla icing.
Step 11: Drizzle the pumpkin spice icing over the top of each scone.
Hint: Make sure you let the scones cool for a while before dipping them in the icing as they may crumble and fall apart when they are still quite hot.
📝 Substitutions
Here are a few simple substitutions for when you find yourself in a pinch!
- Salted Butter - Add ¼ teaspoon of salt to the dry ingredients if using unsalted butter.
- Spices - Use 2 ½ teaspoons of a blend of pumpkin pie spice in place of all the individual spices.
❄️ Storage
Store the scones covered at room temperature for up to 4 days.
❓ FAQ
All-purpose flour is best for making scones.
I have not tested this recipe with gluten-free flour, but I would love to hear if you try it!
🩷 More Scone Recipes
Looking for other recipes for buttery homemade scones? Try these next:
If you tried these Pumpkin Spice Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Pumpkin Spice Scones
Equipment
- baking sheet
- parchment paper
- mixing bowls
- pastry cutter
- measuring cups & spoons
- whisk
Ingredients
- 2 ¼ cups + 2 tablespoons all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¾ cup cold salted butter * cubed
- ¼ cup whipping cream
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For the Icing:
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar (confectioners sugar)
- ¼ teaspoon ground cinnamon
- 1 teaspoon pumpkin puree
Instructions
To make the Scones:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and nutmeg in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.
- In a small bowl, whisk together cream, pumpkin puree, egg, and vanilla extract. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.
- Shape the dough into 3 even rounds each about 1 inch thick. Cut each round into 4 even wedges using a pizza cutter or large knife and arrange them on the prepared baking sheet. Bake in the preheated oven for 15-17 minutes or until golden on the undersides. Let cool on the baking sheet for at least 10 minutes before topping with the icing.
To make the Icing:
- Whisk together the milk, vanilla, and powdered sugar in a medium-sized bowl.
- Transfer 2 tablespoons of the mixture into a small bowl and whisk in the cinnamon and pumpkin purée and add to a small plastic bag with the corner snipped off.
- Once the scones are fully cooled, begin by dipping each of their tops into the icing. Finally, drizzle the pumpkin icing on top in a zigzag pattern over top. Enjoy!
Kendra Dewar
This was my first time ever making scones and it went so well! The recipe was easy to follow and well laid out. They turned out PERFECTLY and were so YUMMY!
Naomi Andres
Thank you so much, Kendra!! I'm so happy that you enjoyed this recipe!
Naomi
Mary Shearouse
I made these as a savoury bread for supper, so did not ice them, And for my own convenience, I made them round like biscuits rather than the traditional scone triangle. I think they tasted even better the next day. 🙂 These will be made again. I believe there is an error in the last step of the recipe where it says to dip the scones in coffee icing.
Naomi
Sounds delicious!! Thank you for bringing that to my attention, I will fix it now.
Naomi