Want some Starbucks Pumpkin Scones without standing in line? Here’s the recipe! Perfect for a chilly fall morning with your coffee or spiced chai, these pumpkin scones are so moist and tender inside, yet with a crispy crust, you’ll be wanting to make them year round.
While these scones are baking, the aromas coming from the oven are so fabulous everyone wants to join us and hang out in the kitchen. They are just waiting for a taste test and a handout.
These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to make you happy!
Pumpkin Scones Recipe
- 2 cups whole wheat flour
- 1/4 cup plus 2 tablespoons granulated sugar (we use Florida Crystals)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon organic ground cinnamon (what I use)
- 1/2 teaspoon organic ground nutmeg (what I use)
- 1/4 teaspoon organic ground cloves (what I use)
- 1/4 teaspoon organic ground ginger (what I use)
- 6 tablespoons cold butter, cut into 1-inch cubes (I use Kerrygold grass-fed, but get it locally)
- 1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
- 3 tablespoons half-and-half or buttermilk
- 1 large egg
For the Spiced Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Add the butter and toss with a fork to coat with the flour mixture. ‘Rub’ butter between your fingers until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle approximately 4 inches by 12 inches. We used a ruler!
NOTE: the less patting and handling of the dough at this point, the lighter and moister the result!
5. Use a knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular pieces of dough.
6. Place on prepared baking sheet. Bake at 425° for 14-16 minutes, or until light brown.
7. While the scones are cooling, make the powdered sugar-spice glaze by mixing the powdered sugar, the 4 spices, and milk together until smooth.
8. Drizzle over each scone and allow the icing to dry before serving (about an hour). You can use the corner of a baggie, snip the tiniest of holes there, and gently squeeze out the icing making pretty zig-zags and swirls to ice your lovely scones.
So there you have it!
No more standing in line at Starbucks!
You also may like this authentic currant scone recipe.
Pin It! Pin It!
I adapted this fabulous recipe from one found on Sweet Peas Kitchen.
Thanks for reading!