Flaky Pumpkin Scones with Vanilla Icing bring cozy fall bakery vibes straight to your kitchen. I love how the pumpkin keeps the crumb tender while the cold butter gives you those lofty layers that make a scone feel special. You get warm spices, a not-too-sweet bite, and a silky vanilla drizzle that sets up like a bakery glaze.
Easy Flaky Pumpkin Scones with Vanilla Icing Recipe
You get flaky-on-the-outside, soft-on-the-inside scones without any fuss. The pumpkin brings moisture and color, and the spice blend adds a cozy kick without overwhelming the vanilla icing. I pack in technique, not extra steps, so you get bakery-style results with home-kitchen effort. I use grated cold butter and a quick fold to build layers. That simple move gives you steam pockets that puff in the oven. You’ll taste the difference with every bite.
I keep the icing light and vanilla-forward so the pumpkin and spice can shine. The drizzle sets with a gentle snap, which adds texture and a little gloss that always wins compliments
Ingredients You’ll Need
- Dry ingredients:
- 2 1/2 cups (312 g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 2 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, pinch cloves)
- 1/3 cup (67 g) packed brown sugar
- Cold fat and wet ingredients:
- For topping:
- Coarse or turbinado sugar, for sprinkling
- Vanilla icing:
- 1 1/4 cups (150 g) powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch of fine salt
- 2–3 tbsp milk or cream
How to Make Flaky Pumpkin Scones with Vanilla Icing
- Chill the butter for 10 minutes, then grate it on the large holes of a box grater or cut it into tiny cubes.
- Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar in a large bowl.
- Toss the cold grated butter into the dry mix until the butter looks coated and pebbly.
- Whisk pumpkin, egg, cream, vanilla, and maple syrup in a separate bowl.
- Pour the wet mix into the dry bowl and fold with a spatula until a shaggy dough forms. Stop when no dry pockets remain.
- Lightly flour the counter, tip the dough out, and pat it into a rectangle about 3/4 inch thick. Fold it like a letter (three layers), then pat into a 6 1/2–7 inch round, about 1 inch thick.
- Slide the round onto a parchment-lined sheet pan, chill in the freezer for 10–15 minutes, and heat the oven to 400°F (205°C).
- Cut the disk into 8 wedges with a sharp knife, space the wedges an inch apart, brush tops with cream, and sprinkle with coarse sugar.
- Bake 18–22 minutes, until the edges look golden and a toothpick comes out clean. I pull them when the tops feel set and the bottoms look nicely browned.
- Cool on the pan for 10 minutes, then move to a rack.
- Make the icing: whisk powdered sugar, vanilla, salt, and 2 tbsp milk until smooth. Add more milk, a few drops at a time, until it drips in thick ribbons.
- Drizzle the icing over warm (not hot) scones and let it set for 10–15 minutes. Brew coffee while you wait, because you earned it.
Variations To Try
- Flour swaps:
- Use 1:1 gluten-free flour for a gluten-free batch. Add 1 extra tablespoon of cream if the dough looks dry.
- Swap 1 cup of flour for white whole wheat flour for a nuttier vibe.
- Dairy-free path:
- Egg-free option:
- Spice lane:
- Go ginger-forward with 1 extra teaspoon of grated fresh ginger in the wet mix.
- Add-ins:
- Icing twist:
- Split the icing in half and stir 1/2 tsp pumpkin spice into one half for a two-tone drizzle.
Pro Tips
- Freeze the butter and grate it for even dispersion and lofty layers.
- Keep everything cold: ingredients, bowl, and sheet pan. Cold dough puffs; warm dough slumps.
- Use a gentle fold: one letter fold builds layers without overworking the dough.
- Cut with a sharp knife in straight, confident slices. Don’t saw, so the edges rise cleanly.
- Bake on parchment in the upper third of the oven for even browning.
What to Serve with it
- Coffee choices: maple latte, cappuccino, or strong drip coffee with a splash of cream.
- Tea time: chai, Earl Grey, or spiced rooibos.
- Savory balance: soft-scrambled eggs with chives or a slice of sharp cheddar.
- Fresh fruit: pears, apples, or a citrus salad with honey.
Make-Ahead and Storage
These flaky pumpkin scones keep their tender crumb, so I stash extras for cozy breakfasts and snack breaks.
Make-Ahead: Mix and shape the dough into a disk, cut into wedges, and freeze the raw wedges on a sheet pan until solid. Store the frozen wedges in a zip-top bag for up to 2 months. Bake from frozen at 400°F (205°C), adding 2–4 minutes to the bake time.
To Refrigerate: Store cooled, iced or un-iced scones in an airtight container in the fridge for up to 4 days. For the best texture, wrap each scone and keep the container sealed.
Freezing: Freeze baked scones (best without icing) for up to 3 months. Add the vanilla icing after thawing for a cleaner finish.
To Reheat: Warm baked scones in a 300°F oven or toaster oven for 6–10 minutes, or in an air fryer at 300°F for 3–5 minutes. Use the microwave in 10–15 second bursts if you want a quick fix.
Ingredients
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
- Turn dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick circle and cut into 8 wedges.
- Place scones on the prepared baking sheet. Bake 18-20 minutes, or until golden brown. Allow to cool before icing.
- Whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle icing over cooled scones and let set before serving.