When I first saw my friend Gina on QVC promoting her cookbook The Skinnytaste Cookbook: Light on Calories, Big on Flavor, I was immediately drawn to the scone they tasted and discussed. I love her food — flavorful, approachable, and lighter than typical recipes — so I knew I wanted to try these scones right away.
These pumpkin scones surprised me: light, tender, and full of warmth from pumpkin and spices. Even if pumpkin isn’t your first love, the texture and subtle flavor make these appealing, while pumpkin fans will find them just right — not overpowering, but unmistakably pumpkiny.
Gina’s blog, Skinnytaste, is full of recipes that prioritize flavor without unnecessary calories. I’ve met her through blogging and on a brand trip; she’s warm, genuine, and endlessly encouraging. Her cookbook is lovely, photographed beautifully by Penny De Los Santos, and the recipes are practical and creative. I’m excited to make several dishes from it, including a noodle-less zucchini lasagna — a brilliant idea for zucchini lovers.
I’m even giving away a copy of the Skinnytaste Cookbook to one lucky reader.
The vanilla bean glaze is the highlight — fragrant, silky, and just the right touch for these scones.
This was the first time I split a vanilla bean and scraped the seeds. It’s simple but so satisfying — like tiny caviar for bakers.
These scones come together easily. Start by whisking the wet ingredients (except the butter), then whisk the dry ingredients separately.
Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs. The dough should look like this before you add the wet ingredients.
Mix in the wet ingredients until the dough just comes together, then turn it onto a floured surface and knead a few times. Shape the dough into a 9-inch circle about 3/4 inch thick, and cut into wedges right on a parchment-lined baking sheet. Bake until golden brown.
While the scones cool briefly, whisk vanilla bean seeds with cold milk, then combine with sifted powdered sugar to make a thick, glossy glaze. Drizzle or dip the cooled scones, then let the glaze set.
The result: tender, fluffy scones with a soft crumb, warm spice, and a creamy vanilla glaze. They’re irresistible warm and surprisingly easy to share — though I admit they’re hard to part with.
Pumpkin Obsessed Vanilla-Glazed Scones Recipe
Ingredients
Scones
- cooking spray or oil mister
- 1/2 cup cold low fat 1% buttermilk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 5 Tablespoons canned unsweetened pumpkin puree
- 1/4 cup packed dark brown sugar
- 1 vanilla bean
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour, plus more for the work surface
- 1 Tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3 Tablespoons very cold butter, cut into small pieces
Glaze
- 2 Tablespoons cold fat-free milk
- 1 cup powdered sugar, sifted
Instructions
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Preheat the oven to 375 degrees F. Spray a baking sheet with oil.
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For the scones: In a medium bowl, whisk together the buttermilk, egg, vanilla, pumpkin puree and brown sugar. Using the tip of a sharp knife, cut the vanilla bean lengthwise and scrape half the seeds into the bowl; reserve the rest for the glaze.
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In a large bowl, whisk together the flours, baking powder, pumpkin pie spice, nutmeg, cinnamon and salt. Cut in the chilled butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Add the buttermilk mixture and stir until just combined.
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Turn the dough onto a floured surface and knead lightly four times. Transfer the dough to the baking sheet and shape into a 9-inch round about 3/4 inch thick. Using a knife, cut all the way through into 12 wedges.
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Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack and let cool for about 10 minutes before glazing.
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For the glaze: In a small bowl whisk the remaining vanilla bean seeds with the cold milk. In another bowl, place the sifted powdered sugar and mix in the milk mixture with a spatula until a thick glaze forms.
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Place scones on parchment or wax paper and drizzle the vanilla glaze over them with a spoon, or dip the tops into the glaze and let them sit to harden.
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Serve warm. Store leftovers in an airtight container for up to 2 days.
Notes
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Disclosure: I received a review copy from the publisher, though I would have purchased this cookbook regardless. There are affiliate links in the original post.