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Perfect Small-Batch Pumpkin Scones with Vanilla Glaze

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These tender, flaky pumpkin scones are made in a small batch of six, perfect for fall mornings. Topped with a simple vanilla glaze, they come together in under 30 minutes with basic ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56g) cold unsalted butter, cut into small cubes
  • ¼ cup (60g) pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (45ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar
  • 2 to 3 tablespoons (30-45ml) heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Cut cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse meal with pea-sized butter pieces.
  4. In a small bowl, whisk together pumpkin puree, 3 tablespoons heavy cream, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir with a fork until dough just comes together (it will look shaggy).
  6. Turn dough onto a lightly floured surface and gently bring together with hands. Pat into a 6-inch circle about ¾ inch thick.
  7. Cut the circle into 6 wedges using a sharp knife or bench scraper (cut straight down without twisting).
  8. Place scones on prepared baking sheet about 2 inches apart. Brush tops with additional heavy cream.
  9. Bake for 12 to 15 minutes until golden brown on bottom and lightly golden on top. Cool on a wire rack for 10 minutes.
  10. While scones cool, make glaze: whisk together powdered sugar, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and a pinch of salt. Add more cream 1 teaspoon at a time until thick but pourable.
  11. Drizzle glaze over warm scones. Let set for 5 minutes before serving.

Notes

Butter must be very cold for flaky layers. Do not overmix dough. For taller scones, chill shaped scones for 10 minutes before baking. Glaze sets best on warm (not hot) scones.

Nutrition

Keywords: pumpkin scones, small batch scones, pumpkin breakfast, fall scones, vanilla glaze scones

Find it online: https://sunnysavory.com/perfect-small-batch-pumpkin-scones-with-vanilla-glaze/