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.

Course Snack

Cuisine American

Prep Time 30

Cook Time 14

Total Time 45

Servings scones

Calories 375

Author Michelle Lettrich

Ingredients

For the Scones:

2 cups all-purpose flour
7 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter cut into small cubes
½ cup canned pumpkin
3 tablespoons half-and-half can substitute heavy cream
1 large egg

For the Powdered Sugar Glaze:

1 cup + 1 tablespoon powdered sugar
2 tablespoons milk

For the Spiced Glaze:

1 cup + 3 tablespoons powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Pinch ground ginger
Pinch ground cloves

US - Metric

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

Canned Pumpkin – Be sure to use “pumpkin puree”, which is simply pumpkin with nothing else added. Do NOT use pumpkin pie filling, which also includes sugar and other spices.
Spices – These scones use a combination of cinnamon, nutmeg, cloves, and ginger. I love this specific combo (in these quantities) for the flavor, but you can also substitute 1½ teaspoons pumpkin pie spice for these spices.
Half and Half – This is a dairy product sold in the United States that is essentially part heavy cream, part whole milk. If you do not have it, you can substitute heavy cream.
Spiced Glaze Flavoring – The spiced glaze in the Starbucks pumpkin scones is pumpkin-flavored; to achieve the same flavor, you could use a splash of pumpkin pie extract.
For Flaky Layers – Be sure to not overwork the dough when combining the wet and dry ingredients; fold them together then gently knead the dough just until it all comes together. Being too hard or rough with the dough will lead to flatter, tougher scones.
Storage: The pumpkin scones can be stored at room temperature in an airtight container for up to 5 days.
To Freeze: These freeze beautifully! Once the glaze has been set, wrap each scone individually in plastic wrap, then place in a freezer-safe ziploc bag. Thaw at room temperature and enjoy!

Nutritional values are based on one scone

Nutrition