A copycat recipe of Starbucks’ Pumpkin Scones. These pumpkin scones are easy to make and super tasty with your coffee!
Happy October! This breakfast treat is the perfect way to welcome in my favorite month of the year. I’m in full pumpkin mode and ready to share my pumpkin adventures with you this fall. You’ve already seen (and hopefully have tried) the Pumpkin Bread French Toast my family enjoyed this week. But, I’ve got more recipes I’m excited to try.
One of my favorite pumpkin items I can enjoy year round is Starbucks’ pumpkin scones. When I searched for a copycat Starbucks Pumpkin Scone recipe and found one, I was skeptical, but knew it was worth a try. Can I tell you I am so thrilled to have found “the one?” It is honestly exactly what I was hoping for, being rich, flaky and tender.
The icing is an essential part of this scone if you want it to be just like Starbucks. You do not need to use both icings if you want to cut back a little. But, if you eliminate both it just doesn’t compare. The icing definitely completes the perfection. At the same time, if you do not care about it living up to the Starbucks identity, then the scone can definitely stand on its own.
Don’t forget you can make your own pumpkin puree if you can’t find the cans in the stores. If you need help, follow this quick and easy tutorial.
Pumpkin Scones
Ingredients
Scones Ingredients:
- 2 cups all-purpose flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 Tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 Tablespoons half-and-half
- 1 large egg
Sugar Glaze Ingredients:
- 1 cup powdered sugar
- 2 Tablespoons milk
Spiced Glaze Ingredients:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon ground cloves
Instructions
Scones directions:
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl. Use a pastry blender or food processor to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.
- In a small bowl, whisk together the pumpkin, half and half, and egg. Fold into the dry ingredients until barely combined. It is very important not to over mix the batter. At this point it should still be kind of dry and crumbly.
- Loosely form the dough into a ball. Pat it into a 1-inch thick, 9″x3″ rectangle onto a lightly floured surface.
- Use a sharp knife to slice the dough through it’s width into three equal portions. Cut each section diagonally to produce 6 triangular slices of dough. (Or, you can slice “X’s” in each section to form 12 triangles.)
- Place each slice on prepared baking sheet and bake for 14 – 16 minutes, until the scones are golden brown.
- Let cool completely on wire rack, and then continue with glaze directions below.
Sugar Glaze directions:
- In a small bowl, whisk together the powdered sugar and milk until smooth. If it’s too runny, add more sugar. If too thick, add a little more milk until reaching desired consistency. Brush glaze over the top of each cooled scone. Let harden before proceeding to the spiced glaze directions.
Spiced Glaze Directions:
- After the sugar glaze hardens, combine the spiced icing ingredients. Use a whisk to drizzle over each scone and allow to dry before serving.
Yummy!
Those pumpkin scones from Starbucks are definitely hard to resist (and they’re rather expensive!). Yours look absolutely delicious. And what a wonderful recipe to share on the first day of October! 🙂
OMG this is way awesome! Thanks!
I **just** made pumpkin bread yesterday (and yes, I saw the link to your pumpkin bread french toast and have subtly sent just those four words to my boyfriend for him to keep in mind tomorrow morning), but have never ventured into the scone realm. Scones seem like they should be difficult to make, but this sounds pretty straight-forward.
Yummy! I made this exact recipe a few days ago! They are the best! 🙂
Amazing! I love the scones at Starbucks, but that can get costly. This are going on my fall to-bake list. Yum!
The scones looks so good, I’ve never had starbucks scones before. Thanks for the recipe.
I’ve gotta get my hands on some pumpkin. I’ve finally remembered to add it to my grocery list.
Your scones look wonderful…like they came from a bakery.
~ingrid
Oh I love pumpkin scones!!! These look perfect!
Oh these look amazing!! I love all things pumpkin 🙂
Oh those look luscious. Great way to save money and enjoy pumpkin.
These scones look amazing! Like little triangles of pumpkin goodness! This recipe is going on my to-be-baked list for this week 🙂
~Heather
https://learninghowtoboilwater.blogspot.com/
I made these just a few days ago and they were a hit!! Thanks for sharing!! yummmmmmm-eee! I LOVE your blog…don’t ever stop!
~Natalie
I made these just a few days ago and they were a hit!! Thanks for sharing!! yummmmmmm-eee! I LOVE your blog…don’t ever stop!
~Natalie
Definitely gonna have to try these! I have been looking for some great pumpkin recipes! Thanks you 🙂
hi there! just wanted to let you know we featured this post on the FoodPress.com home page today under “favorite food photos” – I actually found the post through another blog that made these and thought the recipe looked wonderful, and your photos are lovely. thanks! jane
Those scones are lovely, I will try this one out soon.
Raymund
https://angsarap.wordpress.com
For some reason, I have a stigma against scones. But, I LOVE pumpkin, so this just might be enough for me to challenge that stigma.
Oh man, those look good! 🙂
I made these tonight! They are delish!!!! Lighter and flakier than Starbucks, more delicious I think!!!! And super fast!!! I made them as drop scones, and they worked out perfectly!!! (too lazy to roll them out…)
I’m headed to the kitchen to whip these babies up! They look divine!
Yum! I still have a can of pumpkin leftover from Thanksgiving and my husband love scones…looks like I’ll be making these! Thanks for the recipe.