Pumpkin Scones with Miso Vanilla Glaze are soft, flaky classic pumpkin scones with a delicious twist! These cozy pumpkin scones are full of real pumpkin flavor and warm fall spices, and drizzled with a sweet miso vanilla glaze. Add toasted pumpkin seeds for more texture!
Pumpkin Scones with Miso Vanilla Glaze are flaky, buttery autumnal treats to be enjoyed with a cozy cup of coffee or tea. Pumpkin Scones are easy fall breakfast treats that you can make from scratch right at home. Don't be tempted to go to Starbucks for pumpkin scones; these homemade scones are easy to make and are much more flavorful! They are just as flaky and tender as Starbucks pumpkin scones and are made with real pumpkin, warm pumpkin pie spice and cinnamon, and are much less sweet.
The glaze is what makes these scones stand out from other pumpkin scones. The glaze is sweetened with powdered sugar, vanilla bean paste, and white miso. The white miso adds an umami flavor that enhances the sweetness in the scones and glaze.
Enjoy these fluffy scones with an Iced Pumpkin Spice Latte for the perfect fall breakfast treat.
Pumpkin Scone Dough
This easy scones recipe is spiced with pumpkin pie spice and cinnamon for a warm medley of flavors. Pumpkin spice is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice. We add extra cinnamon for a sweet and woody autumnal flavor.
- Flavor - Each bite of these scones is full of natural pumpkin flavor and fall spices, like cinnamon, nutmeg, and cloves. The miso vanilla glaze is the perfect addition of sweet and umami flavors.
- Texture - These scones are buttery and tender, with a soft interior and flaky exterior. The glaze is soft and silky, and the toasted pumpkin seeds and a little crunch.
- Effort - Pumpkin scones take only 10 minutes to come together and 20 minutes to bake. This is an excellent recipe for a beginner baker.
- Pumpkin Puree - Pumpkin puree gives the scones its sweet pumpkin flavor. Canned pumpkin tastes nearly identical to homemade baked pumpkin puree. The canned pumpkin puree has consistent moisture and is great for baking.
- Pumpkin Pie Spice - Pumpkin pie spice is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice.
- Brown Sugar - Brown sugar gives pumpkin scones a warm, molasses flavor that is synonymous with fall. It makes the dough moist and lightly sweetens the scones.
- Butter - Cold butter makes the scones buttery and airy. The coldness of the butter creates pockets of steam that make the scone centers fluffy and light, and the outside crispy and flaky. If the butter warms when mixing the ingredients, cut the dough and place it in the freezer for 10 minutes to chill the butter again.
- Heavy Cream - The fat in heavy cream makes the scones flavorful and moist. You can replace heavy cream with buttermilk for a tangier taste.
- Egg - Egg binds the ingredients and adds loft to the dough. Be sure to use a room temperature egg to blend into the dough evenly.
- Vanilla - The vanilla extract in the scones adds a delicious sweet element. The vanilla bean paste in the glaze has a thicker, syrupy consistency and stronger vanilla flavor.
- Miso Paste - Miso paste gives the glaze a warm and savory flavor that pairs perfectly with the sweet pumpkin scone.
See recipe card for quantities.
How to Make Pumpkin Scones
- Mix dry ingredients - In a large mixing bowl, place the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Whisk the dry ingredients until incorporated.
- Add cold butter - Add the cubed or grated butter to the dry ingredients. Then toss the butter to coat in flour. Pinch the butter with your hands or a pastry cutter to form pea-sized bits of floury butter. Do this part quickly so the butter stays cold.
- Whisk wet ingredients - In a separate large mixing bowl, add heavy cream, vanilla extract, pumpkin puree, brown sugar, and egg. Then whisk until homogeneous and creamy.
- Add pumpkin to dry ingredients - Slowly drizzle the pumpkin cream mixture into the flour mixture. Then gently fold in the cream just until the cream is incorporated using a rubber baking spatula. Be careful to not over-mix.
- Form scone dough - Place the dough onto a lightly floured surface and use floured hands to form the dough into a ball. Once the dough comes together, roll it into an 8-inch round disc. Then cut the dough into 8 wedges.
- Arrange scones on baking sheet - Place the triangles on the baking sheet 1-2 inches apart, brush with heavy cream, and sprinkle with the turbinado sugar. Then pop the prepared baking sheet in the freezer for 10 minutes.
- Heat oven - Preheat oven to 425°F.
- Bake in oven - Bake the scones in the oven for 15-20 minutes. The scones are finished when they are golden brown around the edges.
- Make the miso vanilla glaze - In a clean mixing bowl, add powdered sugar, milk, white miso, and vanilla paste or extract. Then use a spoon or whisk together the ingredients. The glaze will look silky and smooth when mixed. If the glaze is too watery, mix in an additional tablespoon of powdered sugar.
- Add glaze and pumpkin seeds - Remove the scones from the oven and allow to cool for 10 minutes. Then drizzle glaze and sprinkle pumpkin seeds on top of the scones. Finally, allow the glaze to dry for a few minutes and enjoy.
Hint: In order to make 16 mini scones, divide the dough in half and form smaller 5-inch discs. Cut each dough disc into 8 wedges and bake for 13-15 minutes.
- Vanilla - substitute vanilla bean paste for vanilla extract in the miso vanilla glaze.
- Gluten-free - use a gluten-free all-purpose flour to make this recipe gluten-free.
- Buttermilk - substitute heavy cream for cold buttermilk for a tangy flavor.
- Fresh pumpkin puree - substitute canned pumpkin puree for fresh homemade pumpkin puree.
- Maple syrup - add a teaspoon of grade A or B maple syrup to the glaze for a hint of maple flavor.
- Kabocha - try Kabocha squash purée. Kabocha is a Japanese winter squash that has a sweet and nutty flavor.
- Toasted nuts - add chopped toasted nuts of your choice, like pecans and walnuts.
- Chocolate chips - add ½ cup chocolate chips to this recipe if you want to make the scones chocolatey. Pumpkin and chocolate always taste delicious together.
Pumpkin Scones with Miso Vanilla Glaze calls for a few common kitchen essentials, including a measuring cup, mixing bowls, a sheet pan, a whisk, a silicone baking spatula, a baking sheet, and a cooling rack. Use these popular kitchen essentials in other recipes too!
Store these leftover buttery scones in an air-tight container. This retains the scones' moisture.
To make ahead, freeze baked scones in an air-tight bag or container up to 3 months. When you want to reheat the scones, thaw them in the refrigerator overnight, heat in the oven at 300°F for 2-3 minutes, then drizzle the glaze.
- Use frozen butter for flaky, tender dough. Frozen butter steams and creates air pockets.
- Fold the ingredients until just combined. Do not over-mix the scone dough. Over-mixing can make the dough tough.
- Properly measure flour by fluffing the flour in its canister, spooning the flour into a measure cup, and scraping a knife across the top of the measuring cup to level the flour. When the flour is scooped directly from the canister will pack flour in the measuring cup and add more flour to the recipe than intended.
Did You Like This Recipe?
If you loved this fluffy scone recipe, please rate and comment below! For more brunch and breakfast recipes like this, check out:
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Fluffy Buttery Pumpkin Scones with Miso Glaze
- Mixing bowls
- sheet pan
- silicone baking spatula
- rimmed baking sheet
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- ½ cup butter 1 stick, cubed or grated
- ½ cup heavy cream
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ¼ cup brown sugar
- 1 large egg room temperature
- 1 tablespoon coarse sugar such as turbinado, optional
- ¼ cup toasted pumpkin seeds optional
Miso Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoon milk or milk alternative
- 1 teaspoon white miso paste
- ½ teaspoon vanilla extract
- Mix dry ingredients - In a large mixing bowl, place the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Whisk the dry ingredients until incorporated.2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon kosher salt
- Add cold butter - Add the cubed or grated butter to the dry ingredients. Toss the butter until coated with flour. Then, use your hands or a pastry cutter to pinch the butter until it forms pea-sized bits of floury butter. Do this part quickly so the butter stays cold.½ cup butter
- Whisk wet ingredients - In a separate large mixing bowl, add ½ cup heavy cream, vanilla extract, pumpkin puree, brown sugar, and egg. Whisk until homogeneous and creamy.½ cup heavy cream, ½ cup pumpkin puree, ¼ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Add pumpkin mixture to dry ingredients - Slowly drizzle the pumpkin cream mixture into the flour mixture. Use a rubber baking spatula to gently fold in the cream just until the cream is incorporated. Be careful to not over-mix.
- Form scone dough - Place the dough onto a floured surface and use floured hands to form the dough into a ball and roll it into an 8-inch round disc. Cut the dough into 8 wedges.
- Arrange scones on baking sheet - Place the wedges on a parchment paper-lined baking sheet 2 inches apart, brush with the remaining tablespoon of heavy cream, and sprinkle with the turbinado sugar. Pop the baking sheet in the freezer for 10 minutes.1 tablespoon coarse sugar, 1 tablespoon heavy cream
- Heat oven - Preheat oven to 425°F while the scones cool in the freezer.
- Bake in oven - Place the sheet in the oven and bake for 15-20 minutes or until golden brown around the edges.
Miso vanilla glaze
- Make the miso vanilla glaze - While the scones bake, make the miso vanilla glaze. In a clean mixing bowl, add powdered sugar, milk, white miso, and vanilla paste or extract. Use a spoon or small whisk to combine ingredients. Once the ingredients are combined, the glaze will look silky and smooth. If the glaze seems too watery, mix in an additional tablespoon of powdered sugar.1 cup powdered sugar, 2 tablespoon milk or milk alternative, 1 teaspoon white miso paste, ½ teaspoon vanilla extract
- Add glaze and pumpkin seeds - Remove the scones from the oven and allow to cool for 10 minutes. Then drizzle or spread the glaze on top of each scone and sprinkle pumpkin seeds. Allow the glaze to dry for a few minutes and enjoy.¼ cup toasted pumpkin seeds
- Make Ahead: Freeze baked scones in an air-tight bag or container up to 3 months. Thaw in the refrigerator overnight, heat in the oven at 300°F for 2-3 minutes, then drizzle with glaze.
- To make 16 mini scones, divide the dough in half and form into smaller 5-inch discs. Cut each dough disc into 8 wedges and bake for 13-15 minutes.
- Wash hands after touching raw eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended