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.
Ingredients:
For the Scones:
- 2cupsall-purpose flour
- 7tablespoonsgranulated sugar
- 1tablespoonbaking powder
- ½teaspoonsalt
- ½teaspoonground cinnamon
- ½teaspoonground nutmeg
- ¼teaspoonground cloves
- ¼teaspoonground ginger
- 6tablespoonscold butter(cut into small cubes)
- ½cupcanned pumpkin
- 3tablespoonshalf-and-half(can substitute heavy cream)
- 1large egg
For the Powdered Sugar Glaze:
- 1cup+ 1 tablespoon powdered sugar
- 2tablespoonsmilk
For the Spiced Glaze:
- 1cup+ 3 tablespoons powdered sugar
- 2tablespoonsmilk
- ¼teaspoonground cinnamon
- ⅛teaspoonground nutmeg
- Pinchground ginger
- Pinchground cloves
Directions:
- 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.
Recipe Notes:
Nutritional values are based on one scone
Nutrition:
Calories: 375kcal
Fat: 10g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 237mg
Potassium: 241mg
Carbohydrates: 67g
Fiber: 1g
Sugar: 40g
Protein: 4g
Vitamin A: 2695%
Vitamin C: 0.7%
Calcium: 98%
Iron: 1.9%
I made these scones, with some adjustments, and they are delicious. I live at a higher altitude, so I reduced the sugar by @2 Tablespoons, upped the cream by 1 Tablespoon. I also used half brown sugar for a little more moisture. These are so quick and easy to make and toast up wonderfully well for a couple of days after baking. I did not ice them at all as I prefer things to be less sweet, but found them to be perfectly sweet as they were. Thank you for such a yummy recipe, Michelle!
I made your recipe tonight 11/6/18 they came out amazing!i ended up making them mini size.,,,great recipe.
I made these but didn’t have half and half cream. They are moist and super yummy! Very easy to follow recipe and will definitely be a crowd pleaser at Thanksgiving!! Posted pictures on my facebook page!!
Do I need to use both glazes or can I use just one?
Hi Jamie, You can just use one if you’d like!
These taste amazing! I made them with my five- and nine-year-old sons and they loved them too.
These are fabulous! But I only used the spiced drizzle.
How many calories per scone?
Can I just use the spiced glaze? Instead of both glazes?
Sure!
I’ve made pumpkin scones before and they’re great. I don’t understand why there’s two glazes, though. I just make one spiced glaze. I wish they were done as quickly as the video – I want one now!
What on earth is half-and -half?
Hi Carol, It’s a very common dairy product in the U.S. sold in pretty much every grocery store – it’s essentially 50% whole milk and 50% heavy cream.
These Pumpkin Scone are the best! I made scones for the first time and used this recipe for breakfast this weekend. They are fluffy and soft. So Delicious! I only used the spiced glaze and it still tasted YUMMY! I am so excited to make so more!
These were great! Spicy, crumbly and actually way better then the Starbucks ones. I did find I needed a little extra flour in order for the dough to come together. I also didn’t have all the spices on hand, so swapped in pumpkin pie spice for the total amount of all the spices in the recipe and they were still yummy.
I made these pumpkin scones yesterday! They are just delicious! Great recipe! The only thing I changed was the cream, I used buttermilk instead. I will !make them again soon!
Thank you for sharing this great recipe!
Just put them in the oven. I used fresh pumpkin not canned and found it to be very sticky and doughy. I added more flour so hopefully they turn out. Excited to try them.
Just dropping in to sing the praises of these scones!! I came across your recipe when you first posted it 7 years ago and I have made them too many times to count! They are amazing! Thank you!
These are AMAZING! They have an incredible flavor and they’re so tender! Definitely a keeper for me. I may have to make some again this week. They didn’t last long.
Hi. Would it be ok if I pre made the dough the night before and baked them in the morning? Thank you! I can’t wait to make them!
I honestly haven’t tried it so I’m not sure. Some recipes do okay like that, while others struggle to rise. If you try it, let me know how it goes!
What size can of pumpkin?
Nevermind, I see it is half a cup. No wonder mine came out soft. I will try again. Thank you. They do smell amazing!
Made this recipe and it is absolutely yummy! I ran out of butter (to my dismay) but replaced with coconut oil – came out just as soft on the inside and a slight crisp on the outside…. so so so good!
I’ve been making these scones for years and they’re always a hit! I recently found that dough freezes well and can be baked from frozen without a loss of flavor. Instead of baking at 375 for about 15 minutes, start with a cold oven, set the temperature to 350, and bake for a total of 30 minutes.
This is gorgeous MICHELLE! Can’t wait to try it =)
Once baked, can I freeze these?
Hi Jenna, Yes, they can definitely be frozen!