I love Starbucks’ Pumpkin Scones. Especially with their Pumpkin Spice Latte… Bliss!! I attempted a pumpkin scone the other day… Blech. It was ok, but not what I was hoping for.
Then I ran across this blog that had a recipe for Starbucks Pumpkin Scones. I had to try it! Especially because I opened up the big can of Libby’s Pumpkin the other day when I only needed a 1/4 cup of pumpkin. Poor Mister has had to endure me making tons of stuff to use up the rest of the pumpkin: a so-so batch of scones, pumpkin chocolate chip cookies, and now a new batch of scones. He’s surviving the torture of baked goodies.
The recipe may seem long, but it is SUPER EASY to make! The only difficulty I had was waiting for the scones to cool!! They turned out EXCELLENT!! Definitely like Starbucks. Now, I may have to try this recipe to make my own Pumpkin Spice Latte tomorrow… Mmmmmm!!
Chef’s Notes: I have this ‘thing’ about doubling the spice in pumpkin recipes. I just love my pumpkin extra spicy. In this case the ONLY thing I doubled was the cinnamon in the scones. Nothing else! Also, random complaint: the 7 tablespoons of sugar annoys me. Seriously, 4 tablespoons equal a 1/4 cup and 8 tablespoons equal a 1/2 cup. They had to make the sugar in this recipe be 1 tablespoon short of a 1/2 cup?? Ok, Ok, I understand baking is a science and all that stuff. Sigh…random complaint over.
- 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 (you can use regular milk too!)
- 1 large egg
Sugar Glaze Ingredients:
- 1 cup plus 1 Tablespoon powdered sugar
- 2 Tablespoons milk
Spiced Glaze Ingredients:
- 1 cup powdered sugar
- 3 Tablespoons powdered sugar
- 2 Tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside. (Note: I have a $250 Kitchen-Aid Mixer FOR A REASON… To do the WORK! I don’t use anything but my mixer for cutting in butter, as it does a perfectly good job. Just let it mix for several minutes and you’ll have a nice crumbly mixture without killing your arms or pulling out the food processer).
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball. (Again…. Kitchen Aid. Let IT do the work!!)
7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide)
8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.