Bake Pumpkin Spice Scones with Cinnamon Glaze for Fall!
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Here we have the perfect baked addition to your fall coffee mornings or afternoon tea – Pumpkin Spice Scones with Cinnamon Glaze! Soft, scrumptious, and deliciously infused with all the flavors of Autumn.
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
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Pumpkin Spice Scones
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
When you think of Fall, what comes to mind? For me, it’s the chill in the air, changing leaves, and pumpkin everything!
Of course, we love pumpkins at The Purple Pumpkin Blog – growing them, carving them, displaying them, and of course all the Pumpkin Recipes you can think of!
A new one to add to the list is pumpkin spice scones!
So if you’re looking for an easy way to add some seasonal flair to your breakfast routine, coffee mornings, or afternoon tea, try baking up a batch of these delicious scones, flavored with pumpkin spices and drizzled with a tasty cinnamon glaze that takes them over the top!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Dairy – Unsalted Butter, Heavy Cream (Double Cream)
- Other – Eggs
- All-Purpose Flour – also known as Plain Flour.
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Ground Ginger
- Canned Pumpkin Purée – NOT pumpkin pie filling
- Powdered Sugar – also known as Icing Sugar or Confectioners Sugar
- Special Equipment:
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Canned Pumpkin
One of the hero ingredients in this dish is canned pumpkin, so here are some more recipes using the same:
- The Easiest 5-Ingredient Mini Pumpkin Pies Recipe Ever!
- Yummy Pumpkin Mousse Recipe with Maple Whipped Cream Topping
- Easy Pumpkin Swirl Cheesecake Recipe
More Scone Recipes
Looking for more scones to make? Check this recipe out next:
Pumpkin Spice Scone Recipe Tips
- Scones are at their very best when served the same day, but you can store them to enjoy later!
- However, you can make the dough in advance, cut it into scones, and then refrigerate them (at least 15-minutes to overnight) until ready to bake.
- Making sure the dough is chilled helps the scones to keep their shape and avoid overspreading when baking.
- Storing Leftovers: Cool and transfer to an airtight container and store at room temperature for 1-2 days.
- Freezing: Freeze the scones after baking, but before adding the cinnamon glaze.
- Cool the scones and wrap each one in a double layer of plastic wrap or foil (to prevent freezer burn).
- Place in the freezer in a single layer, and once frozen, you can transfer them to a large freezer-safe food bag or container in the freezer.
- Label the container with the name of the dish and the date so you can keep track of your food storage.
- They will last for up to 3 months.
- To defrost, remove as many scones as you require from your freezer and leave to thaw for 1-2 hours at room temperature, or overnight in the fridge.
- To warm your scones, ensure they are fully defrosted, then heat in the oven (350°F/180°C/Gas 4) for 5-10 minutes. Add the cinnamon glaze if desired.
How Do I Make Pumpkin Spice Scones?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Pumpkin Scones with Spiced Glaze
These Pumpkin Spice Scones with Cinnamon Glaze are scrumptious and deliciously infused with all the flavors of Autumn.
Ingredients
For the Scones
- 2 cups all-purpose flour (plain flour)
- ⅓ cup white sugar
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 6 Tbsp (85g) unsalted butter (frozen)
- ½ cup pumpkin purée
- 3 Tbsp heavy cream (double cream)
- 1 large egg
For the Glaze
- 2 cups + 6 Tbsp powdered sugar (icing sugar)
- 4 Tbsp heavy cream (double cream)
- ½ tsp cinnamon
- Pinch of ground nutmeg, ginger, and cloves
Instructions
- Preheat the oven to 425°F/220°C/Gas 7. Spray a cookie sheet with nonstick baking spray and line with parchment paper.
- Place the flour, sugar, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger into a medium bowl and whisk to combine. Set it aside.
- Use a box grate to grate the frozen butter (it will look like shredded cheese).
- Add the grated butter to the flour mixture, and use your fingers to crumble the butter and flour together to form pea-sized crumbs. Set it aside.
- Place the pumpkin purée, cream, and egg into a bowl and beat until mixed.
- Slowly add the wet ingredients to the dry ingredients, mixing them together to form and dough with your hands.
- Sprinkle some flour onto your work surface and pat the dough into an 8-inch/20cm circle.
- Cut the dough in half vertically, horizontally, and then in half diagonally each way to make 8 wedges.
- Brush the top of each scone with a thin coat of milk and sprinkle the top of each scone with a light dusting of sugar.
- Use a large offset spatula to move each scone to the prepared baking sheet.
- Bake in the preheated oven for 15 minutes or until the bottom of the scones are slightly browned.
- Remove the cooked scones from the oven and transfer them to a wire rack to cool completely before adding the glaze.
- To make the glaze, use an electric handheld or standing mixer to beat the powdered sugar, cream, cinnamon, and a pinch of the other spices. If the glaze is too thick add a teaspoon or two of cream or milk, and mix well. If the glaze is too thin, add a little extra powdered sugar and mix well.
- Spoon the glaze into a squeeze bottle or piping bag or plastic food bag (with the tip/corner snipped off).
- Drizzle the glaze over the cooked and cooled scones. Enjoy!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 61mgSodium: 345mgCarbohydrates: 41gFiber: 2gSugar: 15gProtein: 5g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Garlic Parmesan Shrimp with Roasted Garlic Dip – Perfect for Sharing!
- Soup: Chunky Vegetable Soup
- Salad: Orange Pomegranate Salad with Goat Cheese, Avocado & Pecans
- Main Dish: Cast Iron Chicken Provençal with Tomatoes & Olives
- Side Dish: Creamy Instant Pot Rosemary Garlic Mashed Potatoes Recipe
- Beverage: Rum Spiked Pumpkin Pie Punch (Pumpkin Cocktail!)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.