Pumpkin Walnut Scones with Spiced Glaze (easy and delicious!)
Tender scones flavored with pumpkin and spices, crunchy walnut pieces and glazed with a plain glaze and a contrasting spiced glaze. These Pumpkin Walnut Scones with Spiced Glaze are the ultimate fall treat.
Jump to RecipeThese are quite simple to make and only require a handful of basic ingredients. Every bite is like a hug in your mouth…. if you can imagine such a thing haha! We love having one of these with a cup of coffee or tea. And enjoy them year round.
We got this recipe from a friend many years ago and have made it countless times, tweaking it until we thought it was just perfect! We hope you enjoy it as much as we do.
What you need to make Pumpkin Walnut Scones with Spiced Glaze
Ingredient List
- Flour (white wheat)
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Granulated sugar
- Powdered sugar
- Walnuts
- Canned pumpkin puree
- Butter (unsalted)
- Egg
- Milk
Tools List
- Mixing bowls
- Mixing spoon
- Measuring cups and spoons
- Small whisk is nice
- Pastry cutter or cheese grater
- Knife or dough cutter
- Baking tray
- Cooling rack
Extra Tips for this recipe
Substitution Ideas
- Pecans instead of walnuts
- Half and half instead of milk (you may have to use a tad bit more)
- Whole wheat pastry flour in place of fresh ground white wheat
Freezing and Reheating Scones
How to Freeze scones
Make sure they are cooled completely. Wrap each scone tightly in plastic wrap. Use a large piece so it will have several layers wrapped around it. Place in a resealable bag. Label and freeze for up to a couple months
How to Defrost or Reheat Scones
I have tried several ways of defrosting scones and these were best in my opinion.
1. Take the scones out of the freezer and let thaw on the counter still wrapped.
2. Unwrap and place on a baking tray. Place into a 170º F oven for about 15-20 minutes or until warmed. Warming them slow keeps them moist and the glaze from melting. (This is my favorite method because I love eating them warm.)
How to make Pumpkin Walnut Scones with Spiced Glaze
For the Scones
1. Preheat the oven to 400º F. Line a large baking tray with parchment paper.
2. In a large mixing bowl combine 2 cups white wheat flour, 1/2 cup granulated sugar, 1 Tbsp baking powder 1/2 tsp salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
3. Cut 1/2 cup unsalted butter into large chunks. Add to flour mixture. Using a pastry cutter cut in the butter until the flour is well moistened and there are no large chunks of butter left. (I usually use my fingers at the end).
4. Add 1/2 cup chopped walnuts and toss to combine.
5. In a separate mixing bowl add 1/2 cup canned pumpkin puree, 2 Tbsp milk and 1 egg. Stir until well mixed.
6. Add the wet ingredients to the dry ingredients. Stir together until the mixture comes together in a ball. It may be a little sticky but that is ok.
7. Turn mixture onto a floured surface and shape into a 12″ x 4″ rectangle. Cut the rectangle into 4 equal portions. Then cut each portion in half diagonally so you have triangles.
8. Place on prepared baking tray and bake for 14-16 minutes or until golden brown. Transfer to a cooling rack and let cool completely (about 1 hour).
Tip: It might be easier to tell if they are browned by looking at the bottoms rather then the tops.
For the glaze
1. In a small mixing bowl combine 1 cup powdered sugar and 2 Tbsp milk. Whisk until smooth.
2. Brush onto the tops of the scones. Or dip the tops and let the excess drip off before placing on a tray or back on the cooling rack. (Only use about 3/4 of the glaze. The rest will go on later with the spices.)
3. Let the scones set until the glaze is hardened on top. (about 20-30 minutes).
4. To the remaining glaze add 1/8 tsp cinnamon, 1/8 tsp nutmeg, 1 pinch ginger, and 1 pinch cloves. Stir until well combined. Drizzle onto the scones over the top of the plain glaze. Let set until the glaze is hardened. Store loosely covered for up to a couple days or freeze. (Instructions for freezing can be found above)
Note: If you don’t want to do the double glaze then mix the spices in with the first glaze and glaze one time.
Pumpkin Walnut Scones with Spiced Glaze
Ingredients
Scones
- 2 cups Flour white wheat
- ½ cup Cane Sugar
- 1 Tbsp Baking powder
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cloves
- ¼ tsp Ground ginger
- ½ cup Cold butter unsalted
- ½ cup Chopped walnuts optional
- ½ cup Pumpkin puree canned
- 1 egg
- 2 Tbsp Milk
Glaze
- 1 cup Powdered sugar
- 2 Tbsp Milk
- ⅛ tsp Cinnamon
- ⅛ tsp Nutmeg
- 1 pinch Ground ginger
- 1 pinch Cloves
Instructions
For the Scones
- Preheat oven to 400°. Line a baking try with parchment paper.
- In a large mixing bowl combine the flour, sugar, baking powder, salt and spices.
- Cut in the butter with a pasty knife until the butter is in very small pieces and the flour is moistened (I usually use my fingers after I get the butter in little chunks) . Or grate the butter with a cheese grater, add to the flour and start by tossing to coat the butter pieces so they don't stick back together then mix with your fingers until the flour is moistened.
- Add the Walnut and toss until combined
- In a small bowl mix together the pumpkin, egg and milk until well combined. Add to the dry ingredients. Mix just until moistened. (the dough will be a little sticky)
- Turn onto a floured surface pat into a rectangle 4" x 12". Cut into 4 equal portions, then cut each portion diagonally so you have 8 triangles.
- Arrange on a baking try leaving 1 ½- 2 inches between each scone. Bake for 14-16 minutes or until browned and they look set on top. (It's easier for me to tell if they are browned by looking at the bottoms rather then the tops).
- Transfer to a cooling rack to cool for about and hour before glazing.
*For the glaze
- In a small bowl mix the powdered sugar and milk until smooth. Using a pastry brush, brush the glaze onto the top of the scones or dip the tops into the glaze and let the excess drip off before placing on a tray. (using about ¾ of the glaze)
- Let the scones set for 20-30 minutes or until the glaze is set on the top.
- Add the spices to the remaining glaze stir to combine. Drizzle onto the scones. Store loosely covered for up to a couple days.
Notes
If you make these we would love to see your creation!
Tag us on Instagram @thetearyonion.
Thanks for reading and as always, have fun in the kitchen!
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