While I love the Pumpkin Spice Scone at Starbucks, for the price of just a single scone, you can make a whole batch of 8 of them with this recipe!
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!
- 2½ cup Flour
- 6 tbsp Sugar
- 1 tbsp Baking Powder
- ¼ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cloves
- ¼ tsp Ginger
- ½ cup cold Butter, cut into cubes
- ½ cup Pumpkin Puree
- 3 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1 cup Powdered Sugar
- 2 tbsp Milk
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- Pinch of Cloves
- Pinch of Ginger
- Preheat oven to 400.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine.
- Add cold butter and pulse until blended and it has texture like cornmeal.
- In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
- Combine wet and dry ingredients and stir until a soft dough forms. Do not overmix!
- Turn dough out on to a lightly floured surface, knead the dough 4-5 times until it comes together.
- Roll the dough into roughly and 8x10" rectangle, about 1" thick.
- Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
- Cut each each of these diagonally, making 8 triangles.
- Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on wire rack.
- Slowly whisk milk into powdered sugar until desired thickness is reached for sweet glaze.
- Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
- When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.