Pumpkin Scones with Vanilla Glaze Recipe

Damn you Starbucks.  Making people all pumpkin crazy.  It’s gotten so bad that almost everything in starting Labor Day weekend will start transforming into pumpkin.  Again, not all of us have Starbucks budgets, but you do have to admit their stuff is pretty good. This is a great recipe fresh out of the oven, or one to bring to work if you can’t eat all of it at once.  I recommend bringing it to work as well.  After a day or two, the quality one this one heads downhill fast.  It doesn’t have the normal fat content that most scones do, so as long as its warm, you really won’t notice the difference.  After 48 hours it will give you the confession of staleness.  Be a Betty and please share with your coworkers, friends or whoever is around. They’ll thank you for being a friend.

Betty Twist:  Spices than can also work are: allspice, ginger, mace, and for the icing: white chocolate.20160518_153259.jpg

Recipe adapted from Skinnytaste Cookbook.  


1/2 cup of cold low fat buttermilk

1 large egg

1 tsp vanilla extract

1/3 cup canned unsweetened pumpkin puree

1/4 cup packed dark brown sugar

1 vanilla bean (to be shared between scones and glaze)

1 cup whole wheat flour

1 cup AP flour

1 tbsp baking powder

2 tsp pumpkin pie spice

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

3 tbsp cold butter


2 tbsp cold fat free milk

1 cup sifted powdered sugar.


  1. Preheat oven to 375 degrees F.  Use silpat, parchment or baking sheet lightly oiled
  2. Wisk the liquid ingredients in one bowl: buttermilk, egg, vanilla, pumpkin, and brown sugar.20160518_154408.jpg
  3. Split vanilla bean and divide in half.  Scrape the vanilla beans from one half and wisk it into the wet ingredients above.
  4. In a separate bowl, wisk the dry ingredients: the flours, baking powder, and spices.20160518_155159.jpg
  5. Combine the wet and dry ingredients and fold together.  Don’t overmix.
  6. Knead lightly on a floured work surface and shape dough into a round disk about 9 inches in diameter.20160518_162235.jpg
  7. Cut dough into 12 wedges.
  8. Bake 18-20 minutes or until golden brown.20160518_163300.jpg
  9. Remove from oven and allow to cool before glazing.  While waiting get the glaze together.
  10. Mix the remaining vanilla (scrape the other half of the vanilla bean) and mix with milk and powdered sugar.
  11. Serve as soon as possible, but will get stale after about 2 days.  Enjoy!    Want to see more recipes that I’ve made from Skinnytaste? Click here: On “The Skinnytaste Cookbook” or buy Skinnytaste on Amazon.com (This post contains affiliate links, which means I receive 4% if you make a purchase using this link.  It helps support this blog and making awesome articles like this)

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