Description

These Pumpkin Crumb Cake Scones combine the tender, spicy richness of pumpkin with a sweet, crumbly topping and a smooth vanilla glaze. Perfectly baked to a golden finish, these scones are a delightful treat for breakfast or afternoon tea, featuring warm spices like cinnamon, ginger, and nutmeg that evoke the cozy flavors of fall.

Ingredients

Scale

Crumb Cake Topping

3 Tbsp unsalted butter, cold and cubed
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 tsp cinnamon

Pumpkin Scones

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
3/4 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cloves
1/2 cup unsalted butter, cold and cubed
1/3–1/2 cup buttermilk
1 egg
1/2 cup pumpkin puree
1 tsp vanilla extract

Vanilla Icing

1 cup powdered sugar
2 Tbsp heavy cream (or milk)
2 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking during baking.
Make Crumb Cake Topping: In a small bowl, combine cinnamon, flour, and brown sugar. Add cold, cubed butter. Use a fork or your hands to blend the butter into the mixture until it resembles wet sand with crumbly texture. Form crumbs of varying sizes and set aside.
Prepare Scone Dry Mix: In a large bowl or stand mixer, whisk together the flour, granulated sugar, baking powder, salt, and all the spices until evenly distributed.
Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a fork, pastry cutter, or mixer paddle attachment, work the butter into the mixture until it forms coarse crumbs like a breading.
Add Wet Ingredients: Stir in the egg, pumpkin puree, vanilla extract, and start with 1/3 cup buttermilk. Mix to combine and if the dough is too dry, add more buttermilk one tablespoon at a time until it forms a soft, but not sticky, dough.
Shape Dough: Transfer the dough to a lightly floured surface and gently pat it into a 1/2-inch thick circle.
Apply Topping: Press the prepared crumb cake topping onto the top of the pumpkin dough, gently pressing so it adheres.
Cut Scones: Cut the dough circle into 8 equal-sized triangular scones and arrange them spaced apart on the lined baking sheet.
Bake: Bake in the preheated oven for 18-20 minutes until golden brown and cooked through. Remove from oven and let cool for a few minutes.
Prepare Vanilla Icing: In a small bowl, whisk together powdered sugar, vanilla extract, and heavy cream. Adjust consistency by adding more cream to thin or powdered sugar to thicken as needed.
Glaze Scones: Drizzle the vanilla icing over the warm scones. Allow the glaze to set before serving to enjoy a perfect balance of crumbly texture and sweet glaze.

Notes

Use cold butter for both the topping and dough to ensure a tender, flaky texture.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup milk and letting it sit for 5 minutes.
Adjust spices to taste depending on preferred warmth and intensity.
Allow scones to cool slightly before glazing to prevent the icing from melting off.
Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin scones, crumb cake topping, fall recipe, pumpkin dessert, breakfast scones, vanilla glaze, spiced scones