Pumpkin Scones with Miso Vanilla Glaze are soft, flaky classic pumpkin scones with a delicious twist! These cozy pumpkin scones are full of pumpkin flavor and warm fall spices, and drizzled with a sweet miso vanilla glaze. Add toasted pumpkin seeds for more texture!
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. 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 such as turbinado, 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
Notes
Storage
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.
Top Tips
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.
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.