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    Better-Than-Starbuck’s Pumpkin Scones Recipe and Tutorial

    5.2KViews Modified: Dec 22, 2022 · Published: Dec 5, 2011
    By Jacqueline 33 Comments

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    Better-Than-Starbuck's Pumpkin Scones Recipe and Tutorial. Currier and Ives metal tin full of fresh baked pumpkin scones.

    Want some Starbucks Pumpkin Scones without standing in line? Here’s the recipe! Perfect for a chilly fall or winter 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. I know they are just waiting for a taste test and a handout.

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    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!

    I adapted this fabulous recipe from one found on Sweet Peas Kitchen.

    Pumpkin Scones Recipe

    Ingredients:

    • 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

    Directions:

    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.

    Mixing up the ingredients and rubbing in the butter.

    Mixing the flour into the spices and cutting in the butter.

    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.

    Adding in the organic pumpkin, milk and egg.

    Forming the Dough To Cut Into Triangles

    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.

    cutting triangular scones with a butter knife.

    6. Place on prepared baking sheet. Bake at 425° for 14-16 minutes, or until light brown.

    Making the Glaze

    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.

    Making the spicy glaze topping,

    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.

    Better-Than-Starbuck's Pumpkin Scones Recipe and Tutorial. Baking trays full of warm baked scone with glaze puddles.

    So there you have it!

    No more standing in line at Starbucks! Plenty of scones for you for days!

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    You also may like this authentic currant scone recipe.

    Bon appétit!

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    Better-Than-Starbuck's Pumpkin Scones Recipe and Tutorial. Baking sheets of fresh scones just out of the oven.

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    Hi! I’m Jacqueline!

    Thanks for being part of this journey with me.
    Welcome to my own little place on the internet! Home is where I love to be. I feel there is no greater place to incubate souls. These days you’ll find me using my experiences here to write about herbal remedies and natural health research — a big passion of mine. But being a wife and mother is not easy. It is challenging and potentially lonely. I get that. I wanted to create a place to connect with and support other moms for creating a natural, healthy, and fulfilling home life.
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    Reader Interactions

    Comments

    1. [email protected] Encouraging Home

      December 06, 2011 at 1:02 am

      This looks absolutely delicious! And so pretty, too. Thanks for sharing!

      Reply
    2. Jennifer Price

      December 06, 2011 at 9:28 am

      Oh, yummy! I’m going to try this recipe and convert it with gluten free flours and adding a little xantham gum. Thanks for sharing 🙂

      Reply
    3. Karen

      December 06, 2011 at 10:28 am

      YUM! I am definitely going to try these…they look delicious and we LOVE anything pumpkin. 😀 Thanks for sharing!

      Reply
    4. Mara Wildflower

      December 06, 2011 at 12:24 pm

      I just wanted to say THANK YOU for sharing this recipe! These scones look SO good! I can’t wait to try them. 🙂

      I left a comment at Raising Homemaker’s about these delicious scones as well. 🙂

      Reply
    5. Emily

      December 06, 2011 at 3:06 pm

      Oh these look amazing. My husband LOVES the ones from Starbucks so I will certainly have to give these a try. Do you use fresh ground wheat?

      Reply
      • Jacqueline

        December 06, 2011 at 11:19 pm

        Emily, We used King Arthur’s 100% whole wheat, organic. We do sometimes grind our own, too! Either way it works!

        Reply
    6. Dana Adams

      December 06, 2011 at 4:20 pm

      Those look amazing! I think I can smell them from here:)

      Reply
      • Dana Adams

        December 06, 2011 at 7:46 pm

        Jacqueline, good to hear from you! I will post when the movie comes out:) Yes I look forward to the Reformation Day Faire pics/posts you put out! When you have time! I hope youre staying nice and cozy in this cool weather! Blessings! Dana

        Reply
    7. H. Rae

      December 06, 2011 at 9:05 pm

      These look fabulous! I sent the recipe to my mom. Thank you so much for linking up with me!

      Reply
    8. Janel [email protected]

      December 06, 2011 at 9:32 pm

      These look delicious! I am also so excited to see you have Gluten-free…yay! Thanks for linking these up with Hating Martha…I appreciate it!

      Reply
    9. Amy @ Homestead Revival

      December 06, 2011 at 11:23 pm

      These do sound wonderful! I love that they’re made with whole wheat, too. Thanks for sharing your recipe and tutorial!

      Reply
    10. Robin

      December 06, 2011 at 11:24 pm

      Oh, those look delightful. We will definitely have to try these (gluten-free). So glad to see you here at Raising Homemakers! Your blog is a wonderful resource for encouragement and home-management.

      Reply
    11. Jen

      December 06, 2011 at 11:26 pm

      These look wonderful! I’d love it if you could add a “print friendly” button to make it easier to print this quickly

      Reply
      • Jacqueline

        December 06, 2011 at 11:28 pm

        Jen, I can try to do that! I will look into it. Thank you!!

        Reply
    12. April

      December 07, 2011 at 4:11 pm

      Your scones look delicious, love the step by step tutorial, and your pictures are wonderful!! I would love to give this recipe a try! 🙂

      Reply
    13. Niki French

      December 07, 2011 at 4:44 pm

      These look absolutely delicious!

      Reply
    14. Angela

      December 07, 2011 at 7:27 pm

      Sounds wonderful! Gonna have to try these! Thanks so much for linking up.
      ~Angela

      Reply
    15. Rachel @ day2day joys

      December 08, 2011 at 3:55 pm

      Yummy! I got my self a pyrex measuring bowl like yours today! Yay! Your scones look amazing and a lot helthier that Starbuck’s too!! Thanks for linking up at H2W this week! (I entered your giveaway, thanks for reminding me! Please come enter my 5 days of Christmas giveaways next week and spread the word!) Blessings!

      Reply
    16. Kyleigh

      December 08, 2011 at 8:47 pm

      I can’t wait to try making (and eating!) these!

      Reply
    17. Janel @ Hating Martha

      December 09, 2011 at 10:38 pm

      Letting you know that this yummy recipe is being featured on Hating Martha tomorrow…cause it’s awesome!

      Reply
    18. Andrea

      January 03, 2012 at 2:22 pm

      THIS, I have to try. I am a scones convert and pumpkin addict. Plus a little(Lot) of nutmeg in anything can brighten a day or two. This is my first time to you’re. I look forward to reading your insights and wealth of wisdom and experience. thank You for this sure to be gem of a recipe!
      Andrea
      thisrednecklife.blogspot.com

      Reply
    19. Donna

      January 09, 2012 at 9:19 am

      Oh these look lovely! I am going to make these today for my grandbabies. They are always “hungry.” I am always looking for something healthy for them. I wonder if maple syrup would be good in the glaze? Thanks again!

      Reply
    20. Priya Rawat

      January 14, 2012 at 6:29 am

      I couldn’t have really asked for a better blog. Great recipe…I know we will like this one!

      Reply
      • Jacqueline

        January 15, 2012 at 11:48 pm

        Thank you for your kind words, Priya! Let me know how you like it 🙂

        Reply
    21. Adriana

      February 24, 2012 at 12:06 pm

      These look awesome ~ thanks for sharing the recipe!

      Reply
    22. Christie S

      March 07, 2012 at 3:55 pm

      Awesome blog! I liked your way of describing the recipes with pictures. Thankx.

      Reply
    23. Reba

      September 03, 2016 at 2:35 pm

      I made the scones for the first time today but I had to add an extra 1.5 cups wheat flour. Not sure what I did wrong but I used 2 cups almond flour to start with and doubled the recipe. Total flour was 4 cups almond flour and almost two cups wheat flour. As far as I can tell I did everything as the recipe stated.
      They ended up tasting delicious, so can you explain why I had to add so much extra flour please?

      Reply
      • Jacqueline

        September 03, 2016 at 9:31 pm

        Dear Reba! I apologize!! My bad. I was going to find out how much (b/c I couldn’t remember how much my daughter used) but forgot to ask and then add that. I still don’t know b/c she is on Oregon, so I took that part out of the post. I am thankful they turned out but am so sorry to have caused you extra work and lost time!

        Here are some tips, though, I did find on baking with almond flour on the King Arthur Flour site: Don’t jump in and try to replace wheat flour with almond flour because, without some precise substitutions, you’ll have a gooey mess on your hands.

        Understand the properties: When you’re baking with almond flour, it certainly does not behave like a “normal” flour. It’s much higher in fat and therefore needs some adjustments. If you’ve baked with almond flour before then I’m sure you’ve noticed the texture tends to be more on the tender and cake-y side, and that’s because of the higher fat content.

        Increase your eggs, decrease your fat: You’ll probably notice that almond flour recipes tend to have more eggs and less fat. The eggs provide more structure and moisture, while the flour makes up for some of the missing fat. But don’t worry, your baked good won’t taste egg-y!

        Don’t let the texture of your batter throw you off: Almond flour batters are almost always thicker than traditional wheat-based or even gluten-free recipes. Refrain from adding more liquid because if you do, your baked good won’t bake through and you’ll have wasted all that wonderful flour.

        I hope that helps!

        Reply
        • Reba

          September 03, 2016 at 10:47 pm

          Interesting! The scones turned out great considering and my kids are enjoying them.
          Thank you for the info on almond flour. I will do some research as well. Have a great night!

          Reply
    24. Laura

      September 01, 2020 at 1:56 am

      Oh my goodness peeps! You GOTTA MAKE THESE! like.. as in, today-gotta-make! 🙂 LOL SOOOOOO YUMMEEE!!!!! I didnt have wheat flour , so I used organic white flour. mmmm…SO Lishious!
      Thanks for a wonderful recipe, Jacqueline!

      Reply
      • Jacqueline

        September 01, 2020 at 4:28 pm

        I am so glad you LOVED them, Laura!
        That makes me smile!!!! 😀 I need to take out my frustrations on getting hacked by making them and eating every last one! Haha

        Reply

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      March 4, 2012 at 10:51 pm

      […] no reader of mine is dimwitted. So these must be amazing. And they look good no less! Go over to Deep Roots at Home to get the recipe. Make sure to report back here…or maybe I will beat you to making them. […]

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      May 31, 2013 at 8:34 am

      […] And no reader of mine is dimwitted. So these must be amazing. And they look good no less!Go over to Deep Roots at Home to get the recipe. Make sure to report backhere…or maybe I will beat you to making them. […]

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