I think we have pretty much well documented by now that I have an intense love of all things pumpkin. I eat it all year long, but there is something about the crisp cool fair air that makes it taste even more delicious! From my pumpkin pancakes recipe to my Pumpkin Parmesan Risotto to my Pumpkin Spice Latte recipe, I can pretty eat or drink pumpkin-flavored dishes and find different ways to use pumpkin every day of the year.
One thing that many Starbucks customers look forward to each year is the return of their pumpkin scones. While I will be the first to admit that they are delicious, they are ridiculously overpriced for what you are getting. For the price of just a single scone, you can make a whole batch of 8 of them, and with ingredients that you probably already have in your house (especially if, like me, you always have a few cans of pumpkin in your cabinets)!
I don’t make these pumpkin spice scones that often….usually for holidays or a special Sunday breakfast. The reason I don’t make them more often? Because I would be too tempted to eat the entire batch myself and that doesn’t bode well for my diet! They are the perfect combination of a crumbly (buy not heavy) base coated with 2 delicious glazes.
The easiest way to mix up the scones is in a food processor but if you don’t have one, you can just cut the butter in to the dry ingredients with a pastry blender or just even 2 knives. I grew up using the “2 knives method” and, while it will take you longer to get the cornmeal texture needed to make these scones, it can be done!
Oh – one last thing – if you want to make these pumpkin spice scones for a party or to take to church, just cut them in to bite-sized pieces before baking and reduce the baking time by about 5 minutes. Just keep an eye on them so that they don’t get overcooked!
And seriously – once you make this copycat version of the Starbucks pumpkin spice scones, you will wonder why you have spent so much money buying them in the past!