Air Fryer Glazed Pumpkin Scones
Description
Light, flaky pumpkin scones with a sweet vanilla glaze — ready in about 15 minutes of active time in the air fryer.
Ingredients
Ingredients — Scones
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 2 1/2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon, adjust to taste
- 2 teaspoons Pumpkin pie spice, adjust to taste
- 1 teaspoon Salt, to taste
- ½ cup cold unsalted butter
- 1 large egg
- ⅓ cup pumpkin purée
- ⅓ cup heavy cream, plus 1–2 Tbsp for brushing
- 1 Tbsp vanilla extract
- 4 Tbsp raw sugar, for tops
Ingredients — Glaze
- ⅓ cup confectioners' sugar
- 2 Tbsp heavy cream
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- Cut in the butter. Grate the cold butter directly into the bowl (or finely chop it with a sharp knife) and toss to distribute.
- Add wet ingredients. Add the pumpkin purée and egg, then mix in the heavy cream and vanilla.
- Form the dough. Knead gently just until combined — don't overwork it. If it's too sticky, sprinkle in a little more flour. Press into a large circle on parchment paper.
- Chill the dough. Freeze the dough circle for about 15 minutes so the butter firms up.
- Preheat and cut. Preheat the air fryer to 330°F. Cut the chilled circle into 8 triangles and separate them, spacing about 1½ inches apart on parchment in the basket (work in batches of about 4).
- Brush and sprinkle. Brush the tops and sides of each scone with the reserved heavy cream, then sprinkle generously with raw sugar.
- Air fry. Cook at 330°F for 9–11 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool. Transfer to a wire rack and let cool for 10 minutes.
- Glaze and serve. Whisk the confectioners' sugar with the heavy cream until smooth, then drizzle over the cooled scones. Serve and enjoy!
Equipment
- Parchment Paper, or Cooking Spray
Notes
Storage: Store scones in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to a week.
Freezing (baked): Freeze fully baked scones for up to 3 weeks. Reheat in the air fryer for 3–5 minutes to bring back the crisp edges.
Freezing (unbaked): This dough freezes beautifully. Shape and freeze the triangles, then air fry straight from frozen — no need to thaw.
Cold butter is key. Frozen, grated butter gives the flakiest texture. If the dough warms up while you work, pop the bowl back in the fridge before air frying.
Don't skip the chill. Cold dough holds its shape and lets the butter steam rather than melt, which is what creates tender, flaky layers.
Handle the dough gently. Overworking develops gluten and makes scones tough — mix just until it holds together.
Use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices that will throw off the recipe.
!
Nutrition
Serving: 1ServingCalories: 359kcalCarbohydrates: 51gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 69mgSodium: 533mgPotassium: 108mgFiber: 1gSugar: 20gVitamin A: 2181IUVitamin C: 1mgCalcium: 118mgIron: 2mg