Name: Glazed Pumpkin Pecan Scones
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1 cup canned pumpkin; 2 large eggs; 1/2 cup heavy cream; 1 teaspoon vanilla; 3 cups all purpose flour; 1 Tablespoon baking powder; 1 teaspoon salt; 1/3 cup sugar; 1 Tablespoon pumpkin pie spice; 3/4 cup unsalted butter; 1 1/2 cups chopped pecans; 1 cup powdered sugar, (sifted); 2 Tablespoons milk; 1/2 teaspoon vanilla

Jump to Recipe

The very best Glazed Pumpkin Pecan Scones with a super simple Vanilla Glaze. Because today is one of those Fall days when you need a sweet, subtly spiced, oh so flaky, tender scone for breakfast. These scones are seriously extra special, made with simple ingredients, and are seriously roll-your-eyes-back good. These tender pastries are hinted throughout with your favorite spices and sweet pumpkin and then topped with a delicious vanilla glaze that’s only three ingredients! Each and every single bite of one of these scones is full of bright and cozy Fall flavors…it is SO GOOD! Bonus? They’re super easy to make! Eat them warm, right out of the oven, with an extra helping of glaze and chopped pecans. There’s definitely no better way to start your mornings!

glazed scones on a sheet pan with milk, plates, bowls, and a napkin

About The Recipe

Somehow, the first week of October has already come and gone. In the midst of unpacking, cooking for the blog (and for ourselves!), it almost doesn’t quite feel like it should already be approaching the second week of this month…but, I’m definitely not complaining!

Fall is definitely my favorite time of year and there are plenty of pumpkin bakes to keep the house smelling warm and cozy.

That’s actually how these scones kinda came to be.

We had a can of pumpkin, some pumpkin pie spice, flour, and frozen butter staring us in the face. So, what better way to these ingredients than a delicious Fall breakfast pastry?

On the first bake, the scones came out beautiful!

Oh, and not just beautiful, but super flaky and tender… You can even see layers in these scones! They were just too good not to share with all of you.

But the real secret here is that we have one small trick to almost always ensure the flakiest, yummiest scones ever.

scoone with a bite taken out of it resting on another scone

overhead shot of six scones with a bite taken out of one

We actually grate the butter into these scones. It’s the best way to incorporate it and gives your scones those gorgeous layers.

Just be careful. I learned the hard way that butter is super slippery when trying to grate it. Thankfully, I had a fresh batch of these scones coming right out of the oven to make me feel better!

scones on a sheet pan with milk jug, bowls, and plates behind

Perfectly sweet, cozy, pumpkin-y, and SO GOOD. There is no better way to enjoy the Fall season than with these homemade pumpkin pecan scones.

Equipment Needed

Mixing Bowls
Grater
Whisk
Parchment Paper
Sharp Knife/Pizza Cutter
Sheet Pan

Ingredients

For The Scones:

Canned Pumpkin
Eggs
Heavy Cream
Vanilla
All-Purpose Flour
Baking Powder
Salt
Sugar
Pumpkin Pie Spice
Unsalted Butter
Chopped Pecans

cream, spices, butter, pumpkin, baking powder, vanilla, eggs, salt, flour, pecans, and sugar on marble counter

For The Glaze:

Powdered Sugar
Milk
Vanilla

powdered sugar, vanilla, and milk on marble counter

Instructions

In a medium sized bowl, whisk together the eggs, pumpkin, vanilla, and cream. Set aside.

eggs, pumpkin, and vanilla in a glass bowl

In a large bowl, whisk together the flour baking powder, salt, sugar, and pumpkin pie spice.

flour, salt, sugar, baking powder, and pumpkin pie spice in glass bowl

dry ingredients whisked together in a glass bowl

Grate the butter onto the flour mixture. Gently toss (no smushing!) the butter and flour mixture together.

Add the chopped pecans and gently toss them in until evenly distributed.

chopped pecans added on top of flour mixture

chopped pecans stirred into flour mixture

Pour in the pumpkin mixture from earlier and fold/stir gently to combine.

Divide the dough in half. Take one half and gently form into a ball. Set on a floured piece of parchment and pat out the dough until it’s about a 1/2 inch thick. Cut into eight triangular scones.

pumpkin scone dough pressed out on parchment

Place each scone a lined sheet pan and repeat with the other half of the dough.

Bake the scones for 20-25 minutes, or until lightly browned.

While the scones cool, make the glaze! Combine powdered sugar, milk, and vanilla in a medium bowl and mix until well combined.

powdered sugar, milk, and vanilla in a glass bowl

Drizzle each scone with the icing and top with a few extra chopped pecans.

How To Store

One of my favorite things about scones is how well they keep!

Once they’re cooled after baking, you can place them in a freezer safe bag and freeze them for up to a month! They’re the perfect grab-and-go breakfast/brunch/sweet treat.

scone on a plate with more scones, a pumpkin, and napkin behind

Expert Tips

Make sure the butter is cold before grating.
Check the expiration date on the baking powder.
Remember to preheat the oven!
Don’t overwork the dough. Just lightly fold/toss everything together to ensure the flakiest and most tender scones.
You can cut these scones into any shape you like!
This recipe freezes and reheats really well.