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!
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.
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.
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.
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.
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! Plenty of scones for you for days!
You also may like this authentic currant scone recipe.
Bon appétit!
[email protected] Encouraging Home
This looks absolutely delicious! And so pretty, too. Thanks for sharing!
Jennifer Price
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 🙂
Karen
YUM! I am definitely going to try these…they look delicious and we LOVE anything pumpkin. 😀 Thanks for sharing!
Mara Wildflower
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. 🙂
Emily
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?
Jacqueline
Emily, We used King Arthur’s 100% whole wheat, organic. We do sometimes grind our own, too! Either way it works!
Dana Adams
Those look amazing! I think I can smell them from here:)
Dana Adams
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
H. Rae
These look fabulous! I sent the recipe to my mom. Thank you so much for linking up with me!
Janel [email protected]
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!
Amy @ Homestead Revival
These do sound wonderful! I love that they’re made with whole wheat, too. Thanks for sharing your recipe and tutorial!
Robin
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.
Jen
These look wonderful! I’d love it if you could add a “print friendly” button to make it easier to print this quickly
Jacqueline
Jen, I can try to do that! I will look into it. Thank you!!
April
Your scones look delicious, love the step by step tutorial, and your pictures are wonderful!! I would love to give this recipe a try! 🙂
Niki French
These look absolutely delicious!
Angela
Sounds wonderful! Gonna have to try these! Thanks so much for linking up.
~Angela
Rachel @ day2day joys
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!
Kyleigh
I can’t wait to try making (and eating!) these!
Janel @ Hating Martha
Letting you know that this yummy recipe is being featured on Hating Martha tomorrow…cause it’s awesome!
Andrea
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
Donna
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!
Priya Rawat
I couldn’t have really asked for a better blog. Great recipe…I know we will like this one!
Jacqueline
Thank you for your kind words, Priya! Let me know how you like it 🙂
Adriana
These look awesome ~ thanks for sharing the recipe!
Christie S
Awesome blog! I liked your way of describing the recipes with pictures. Thankx.
Reba
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?
Jacqueline
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!
Reba
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!