A copycat recipe of Starbucks' pumpkin scones. These pumpkin spice scones are easy to make and super tasty with your coffee!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: pumpkin scones recipe
Servings: 8scones
Calories: 371kcal
Author: Nikki Gladd
Ingredients
For the dough:
2cupsall-purpose flour
⅓cupgranulated sugar
1Tablespoonbaking powder
½teaspoonsalt
½teaspoonground cinnamon
½teaspoonground nutmeg
¼teaspoonground cloves
¼teaspoonground ginger
6Tablespoonscold unsalted butter, cut into small pieces
½cupcanned pumpkin
3tablespoonshalf and half
1large egg
For the sugar glaze:
1cuppowdered sugar, more as needed
2tablespoonshalf and half, more as needed
For the pumpkin icing:
1cuppowdered sugar
1tablespoonhalf and half
1tablespoonpumpkin puree
½teaspoonground cinnamon
¼teaspoonground nutmeg
⅛teaspoonginger
⅛teaspoonground cloves
Instructions
Scones directions:
Preheat oven to 425˚F. Line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, salt and spices in a large mixing bowl. Use a pastry blender or two butter knives to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal; set aside.
In a small bowl, whisk together the pumpkin, half and half, and egg. Using a wooden spoon, fold into the dry ingredients until a crumbly dough ball forms. (You may need to use your hands.) 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 7-inch disc on a lightly floured surface. Use a sharp knife or dough scraper to cut the dough into 8 equal triangles.
Place each triangle on the prepared baking sheet. Bake 14 - 16 minutes, until the scones are golden brown.
Remove from oven and transfer immediately to wire rack to cool. Once completely cooled, continue to sugar glaze directions below.
Sugar Glaze Directions:
In a small bowl, whisk together the powdered sugar and half and half until smooth. Add more sugar or half and half until reaches a spreadable consistency. It should be thick and spreadable, but not too runny.
Spread glaze over the top of each cooled scone. Let harden at room temperature before proceeding to the pumpkin icing directions.
Pumpkin Icing Directions:
After the sugar glaze sets, whisk together the pumpkin icing ingredients. (You can use the same small bowl without cleaning.)
Transfer icing to a small ziplock bag, cut a small hole in the corner and pipe in zig-zags on top of the scones. Let dry and set before serving.
Notes
Nutrition information will vary since not all of the icing and glaze is necessarily used.