Spiced Pumpkin Scones with Vanilla Glaze
Prep time
Cook time
Total time
Serves: 12
  • 4 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup sugar
  • 2¾ sticks cold butter, cut into ¼-inch cubes
  • 2 large eggs
  • ¾ cup cold buttermilk
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1½ cups powdered sugar
  • 3 to 4 tablespoons milk
  • 2 teaspoons vanilla extract
  1. Position your oven racks so that one is in the center, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Dump the dry ingredients into the bowl of a food processor fitted with a metal blade, and pulse to mix.
  3. Add the butter to the bowl, and pulse until there are no chunks of butter left and mixture looks like moist crumbs. Be very careful not to overwork the flour and butter. Remove the blade from the food processor, and dump the crumbs into a large bowl.
  4. In another, small bowl, whisk the eggs to break up the yolks. Whisk in the buttermilk, pumpkin puree and vanilla.
  5. Pour the wet ingredients on top of the flour mixture. Stir until the mixture just comes together. You don't want to overwork dough otherwise the scones will be tough and dense.
  6. Use a ½-cup measuring cup to measure out the batter. Place onto the prepared baking sheet, leaving 2 inches between the scones. Place the baking sheet back into the fridge for 20 minutes to chill.
  7. Remove the baking sheet from the fridge and place on the center rack in the oven, and bake the scones for 20-25 minutes or until a toothpick inserted into the center of one comes out clean.
  8. Remove the baking sheet from the oven, and place it on a wire rack and let the scones cool for a few minutes before drizzling with the vanilla glaze.
  9. For the vanilla glaze:
  10. Place the sugar in a medium bowl and slowly stir in the milk and vanilla to make a smooth, pourable glaze. If the glaze is too thick, add more milk by the ½ teaspoon full or until you've reached the desired consistency.
Recipe by The Krave at http://thekrave.com/spiced-pumpkin-scones-vanilla-glaze/