Pumpkin Scones made with pumpkin puree and pumpkin pie spices and drizzled with a simple vanilla glaze have a light cake-like texture. The only thing missing is a hot cup of coffee or tea!

Pumpkin Scones with Vanilla Glaze Recipe shewearsmanyhats.com

As I sat down to write about these scrumptious Pumpkin Scones a few years ago, I remember having a bit of writer’s block. Sometimes that happens. Sometimes I would just like to simply write and share “Hello! Try this recipe. It’s really good. I think you’ll like it. Have a lovely day.” But that wouldn’t be acceptable to the writing gods. I mean don’t even get me started with using the word “good” to describe anything, especially food related. Blasphemy!

Pumpkin Scones with Vanilla Glaze Recipe shewearsmanyhats.com

So, what’s a girl to do when she’s stuck with which words to describe a recipe that is definitely worth sharing? I asked my husband, Randy what to write about these delicious pumpkin scones, other than everyone should make a batch. Instead of just giving me words to put down, he asked me what my inspiration was to make them. I told him a picture of a pumpkin scone I noticed at a coffee shop and woke up thinking all about, but was too lazy to drive all the way over there because the coffee shop is at least a 15 minute drive, which also means I would have had to put pants on and at least a baseball hat, plus a pair of sunglasses for camouflage, and, of course, shoes of some sort, and that’s just a little bit too much to ask on certain days, especially for a simple scone that I can make right at home. You know?

Pumpkin Scones with Vanilla Glaze Recipe shewearsmanyhats.com

Just trying to keep it honest and real over here. While I may not have a whole bunch of flowery words for these Pumpkin Scones, I will say if you are a pumpkin fan and a scone fan, these are the perfect match up for you. And they are pretty easy to make, whether you have pants on or not.

Ingredients for Pumpkin Scones

  • all-purpose flour
  • brown sugar
  • baking powder
  • salt
  • Pumpkin Pie Spice (make your own with this recipe!)
  • butter
  • canned pumpkin
  • heavy cream
  • egg
  • powdered sugar
  • vanilla extract

How to Make Pumpkin Scones

  1. Begin by mixing the dry ingredients, then cut in the butter until crumbly. (A side note: when I make biscuits or scones, I like to freeze the butter ahead of time, then grate it. It makes cutting in the butter easier.)
  2. Separately mix the wet ingredients together, then fold them into the dry ingredients. Wrap the dough in plastic wrap and chill for at least 20 minutes in the freezer to firm up dough.
  3. Once chilled, roll the dough onto a lightly floured surface to a thickness of about 1-inch. Cut into rounds or triangles or squares or pretty flowery shapes if you’d like. When you’re making scones at home, you can do whatever shape you’d like. It’s a free scone-making country.
  4. Place scones on a baking sheet lined with baking parchment, sprinkle tops with some brown sugar and bake at 425-degrees F until slightly browned, about 14-16 minutes. (See full detailed printable recipe below.)
  5. A simple vanilla glaze is nice to drizzle on top for some extra sweetness, but it is totally optional. The glaze is super quick to make. Beat together sugar, milk (or cream) and some vanilla until smooth. Drizzle or spread on top.

See? That’s it. So easy! I think Pumpkin Scones are easier to make right at home than getting all dressed and driving down the road. Plus your house is going to smell fabulous! 

Pumpkin Scones with Vanilla Glaze Recipe shewearsmanyhats.com

So here they are, Pumpkin Scones, full of warm pumpkin spice and drizzled with a simple vanilla glaze. These delicious scones are subtly sweet, so the vanilla glaze is a nice addition. Again, the glaze is optional. These scones are easy enough to make right at home and they are a smart match for a cup of coffee or hot tea. (Plus you can eat them with or without your pants on.)

More pumpkin recipes you’ll enjoy:

Pumpkin Scones Recipe

Pumpkin Scones with Vanilla Glaze Recipe shewearsmanyhats.com

Pumpkin Scones Recipe

Yield: 20
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Made with pumpkin puree and pumpkin pie spices and drizzled with a simple vanilla glaze, these scones have a light cake-like texture.


For Scones:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup brown sugar, divided (reserve 1 tablespoon separately)
1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons Pumpkin Pie Spice*
  • 3 ounces chilled butter, diced or grated
1 cup canned pumpkin
3 tablespoons heavy cream
  • 1 large egg

For Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons whole milk or heavy cream
  • 2 teaspoons vanilla extract (or vanilla bean paste)


  1. For Scones: Preheat oven to 425-degrees F. Line a baking sheet with baking parchment or lightly coat with cooking spray. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and Pumpkin Pie Spice.
  2. Use a pastry knife or fork to cut in butter until mixture is crumbly.
  3. In a separate bowl, whisk together pumpkin, cream, and egg. Fold wet ingredients into dry ingredients and combine until dough will hold together into a loose ball. Wrap in plastic and flatten dough slightly; chill for at least 20 minutes in the freezer.
  4. On a lightly floured surface roll out dough to 1-inch thick. Use a floured round biscuit or cookie cutter (about 2 ½-inches diameter) to cut out scones or use a large knife or a pizza cutter to cut into desired shapes.
  5. Place scones on prepared baking sheet. Sprinkle remaining brown sugar on tops of scones.
  6. Bake for 14 to 16 minutes, until slightly browned. Transfer to wire rack to cool.
  7. For Vanilla Glaze: Beat together all ingredients until smooth.
  8. Drizzle glaze over scones.


*Make your own Pumpkin Pie Spice or substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg. This recipe makes about 20 (2 1/2-inch) scones.

Did you make this recipe?

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Originally published September 23, 2015.