There is something especially comforting about baking with pumpkin spice when the air starts to feel crisp and cozy. These pumpkin spice scones bring together everything wonderful about fall baking: tender layers, warm spices, a hint of pumpkin, and just the right amount of sweetness.
The vanilla glaze adds a soft, creamy finish, while the pumpkin spice caramel makes these scones feel bakery-worthy. I love that the caramel can be made ahead and drizzled over the top when you are ready to serve. Whether you are baking for family, friends, or simply a quiet coffee moment, these scones are a sweet way to celebrate the season.
Pumpkin Spice Caramel
This caramel was originally made for pumpkin streusel muffins, but it is delicious drizzled over these pumpkin spice scones.
Ingredients
½ cup brown sugar
½ cup granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 tablespoons butter
⅓ cup cream
Pinch of salt
Candy thermometer
Directions
In a medium saucepan over medium heat, add the brown sugar and granulated sugar. Let the sugar melt until it becomes fluid. If needed, brush down the inside of the pan with water to help prevent crystallization.
Do not stir while the sugar is melting. You may move the pan is circular motions to move the caramel around at the bottom of the saucepan.
When the caramel reaches 220°F, remove the pan from the heat.
Carefully whisk in the butter and cream until smooth.
Return the pan to the heat and cook for about 5 minutes, stirring until the caramel thickens slightly.
Stir in the pumpkin pie spice, cinnamon, ginger, and salt.
Pour the caramel into a heatproof jar and let it cool.
Drizzle the vanilla glaze over the cooled scones, then finish with the pumpkin spice caramel and a small pinch of pumpkin pie spice.
Pumpkin Spice Scones with Caramel
Prep Time: 15 minutes, plus chilling time
Bake Time: 25 minutes
Oven Temperature: 400°F
Yield: 8 scones
Scones
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
3 tablespoons granulated sugar
½ teaspoon salt
2 sticks cold butter, grated or diced
½ cup whole milk or cream, plus more as needed
½ cup pumpkin purée
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Directions
In a large bowl, sift together the flour, baking powder, sugar, salt, pumpkin pie spice, cinnamon, and ginger.
Add the cold butter and work it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
Stir in the pumpkin purée and milk or cream until a dough begins to form. If the dough feels too dry, add a little more milk as needed.
Turn the dough out onto a lightly floured surface and gently bring it together. Do not overmix.
Refrigerate the dough for at least 20 minutes to let it rest and firm up.
Preheat the oven to 400°F.
Roll the chilled dough into a rectangle about 1½ inches thick.
Fold each end toward the center, turn the dough over, and repeat the folding process 5 to 6 times to create flaky layers.
Roll the dough into a 9-inch square, about 1½ inches thick, and cut into 8 squares or your preferred shape.
Place the scones on a lined baking sheet and refrigerate for another 20 to 30 minutes.
Bake for 25 minutes, or until the scones are lightly golden, puffed, and baked through.
Cool completely before glazing.
Vanilla Glaze
Ingredients
1 cup powdered sugar, sifted
2 to 3 tablespoons cream
1 tablespoon softened butter
Directions
Directions: Whisk the powdered sugar, cream, and softened butter until smooth.
Add a little more cream, if needed, until the glaze is thick but spoonable.
drizzle the glaze over the cooled scones.
Baker’s Notes
Keep the butter cold for the flakiest texture.
Chilling the shaped scones before baking helps them hold their shape.
The scones are best served with coffee, tea, or a cozy fall drink.