Pumpkin Scones with Spiced Glaze
These pumpkin scones are a copycat version of Starbucks’ pumpkin scone; they are warmly spiced and topped with two sweet glazes – one plain and one spiced.
This pumpkin scone recipe has been on the site for nearly six years and it was in desperate need of a revival and facelift! These scones were the result of a reader requesting a copycat version of the Starbucks pumpkin scone. If you’ve never had one, their pumpkin scones are spiced with the usual suspects – cinnamon, nutmeg, ginger and cloves – and are adorned with not one, but two glazes. The first is a simple white glaze, while the second is stiffer, spiced, and a perfect complement to the flavor of the scones.
I have made quite a number of scone recipes and they’re all just a little bit different – from the chocolate chip cream scones to more savory, biscuit-like scones. These pumpkin scones have the consistency of a quick bread – they’re a little bit more cakey than the scones that are made with just cream, or with butter and buttermilk.
The pumpkin flavor shines through beautifully in the scones; they are not overly sweetened, so they pair well with the one-two punch of the icing. The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; in order to achieve the same flavor, you could use a splash of pumpkin flavor.
The only two things that I changed in this recipe from the original are how the scones are shaped and the number of scones that the recipe makes. For this amount of dough, I found that dividing into eight (versus the original 12) yielded more robust and perfectly-shaped scones. In addition, over the last few years, I have found that shaping scones into a circle and then cutting into triangles is much simpler than shaping into rectangles and cutting triangles.
As with any type of scone, I love that I can eat these for breakfast and not feel the least bit guilty, and then have one for dessert after dinner, as well. Total win all-around!
One year ago: Slow Cooker BBQ Ribs
Five years ago: Pumpkin-Cinnamon Chip & Pecan Granola Bars
Seven years ago: Wendy’s Copycat Chili
Eight years ago: Soft Pretzels
Pumpkin Scones with Spiced Glaze
Ingredients
For the Scones:
- 2 cups (250 g) all-purpose flour
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ½ teaspoon (0.5 teaspoon) ground nutmeg
- ¼ teaspoon (0.25 teaspoon) ground cloves
- ¼ teaspoon (0.25 teaspoon) ground ginger
- 6 tablespoons cold butter, cut into small cubes
- ½ cup (122.5 g) canned pumpkin
- 3 tablespoons half-and-half, can substitute heavy cream
- 1 large egg
For the Powdered Sugar Glaze:
- 1 cup (120 g) + 1 tablespoon powdered sugar
- 2 tablespoons milk
For the Spiced Glaze:
- 1 cup (120 g) + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon (0.25 teaspoon) ground cinnamon
- â…› teaspoon (0.13 teaspoon) ground nutmeg
- Pinch ground ginger
- Pinch ground cloves
Instructions
- Make the Scones: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
- In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
- Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
- Make the Powdered Sugar Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
- For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on February 19, 2010.
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