Copycat Starbucks Pumpkin Scones
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Get ready for fall with these delicious pumpkin spice scones topped with a sweet sugar glaze and a pumpkin spice drizzle.
Fall is in the air and that means I’m working on all the fall flavors. From pumpkin and apple to maple and cinnamon I love baking with fall flavors from September 1 until Thanksgiving.
As you know I am the self proclaimed scone queen. I think that’s rather hilarious as I only started eating scones about five years ago once I learned to make them properly. However, I’ve been baking up scones in different flavors ever since.
What are scones?
Scones are lightly sweetened, baked pastries that are from Scotland. Scones are usually made with flour, sugar, butter, milk, and baking powder. They are often flavored with fruits, extracts, or nuts. They are usually round or triangular in shape and they have a crumbly texture with a lightly sweetened taste. Scones are often served with butter, jam, or clotted cream. They can also be topped with a glaze. Scones can also be savory.
Recently I’ve been loving these Spiced Carrot Cake Scones as an afternoon treat. Of course one of my favorite fall scones are these Pumpkin Chocolate Chip Scones. For a savory fall scone my Apple Cheddar Scones are delicious with a meal or as a stand alone snack.
Since we all know I’m a Starbucks fan you better believe I was in there the day the fall drinks menu came out. While there I looked in the food case to see if there were any treats I needed to recreate.
The two that stood out for me were the Baked Apple Croissant and the Pumpkin Scones. I really liked the look of the pumpkin scones because they were topped with two different glazes. That’s pretty unusual but I decided I needed to try and make them at home.
The actual scone was a simple pumpkin based scone. The dough is made, shaped into a circle, and cut into eight wedges that are baked until they have browned.
The interesting part is with the glaze. The main glaze is a simple vanilla powdered sugar glaze. Then it’s drizzled with a pumpkin glazed which tastes good and makes these scones look good too.
Ingredients:
- all purpose flour
- granulated sugar
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- ground cloves
- ground ginger
- salted butter (or unsalted if you prefer)
- canned pumpkin puree (NOT pumpkin pie filling)
- milk
- vanilla extract
To make the scones preheat the oven to 400 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl combine the flour, sugar, baking powder, salt, and spices.
Do I have to use all the spices?
The short answer is no, you don’t. I know not everyone has all four of those spices on hand. My rule would be make sure you use at least two of them, one being the cinnamon. If you have pumpkin pie spice you can use that in place of all four spices and simply use 2 teaspoons of it.
Cut the butter into small pieces and add to the dry ingredients. Use your fingers and mix the butter into the mixture until it resembles coarse crumbs.
In a medium bowl whisk together the pumpkin, milk, and vanilla. Pour the pumpkin mixture into the flour mixture and mix until combined.
Pat the dough into a 1 inch thick circle and use a knife or pizza cutter to cut the dough into 8 wedges. Place on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Remove from oven and cool before putting on the glaze.
These scones were delicious. They are lightly sweetened and have a big pumpkin flavor. They also have a lot of spices in them which really come through.
The glaze on top adds sweetness to the scone and I love the pumpkin spice glaze on top of that. They look so professional and taste amazing.
How do you store pumpkin scones?
Store the scones in an air tight container on the counter for up to 1 week. I find that after 4 or 5 days they start to get softer but they still taste good. Sometimes I heat them in the microwave for 10 seconds to refresh them a little before eating.
I’ve been eating one for breakfast with my coffee every day this week and I can say that it’s the perfect breakfast bite. However, I think it would also be great as an afternoon pick me up.
Pumpkin Scones
Equipment
Ingredients
For the Scones
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup salted butter cold and cut into small cubes
- ½ cup pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon vanilla
For the Pumpkin Drizzle:
- 1 cup powdered sugar
- 1 Tablespoon pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 Tablespoon milk
Instructions
- Preheat the oven to 400 degrees. Spray a large baking sheet with cooking spray or line it with parchment paper.
- To make the scones whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl.
- Add in the cold cubed butter to the dry ingredients. Use your fingers and mix the butter into the flour until it resembles coarse crumbs.
- In a medium mixing bowl, whisk together the pumpkin puree, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer the dough to a lightly floured surface and shape it into a 1 inch thick circle.
- Using a knife or pizza cutter cut the dough into eight wedges.
- Place the wedges on a baking sheet 2-3 inches apart. Bake for 15-18 minutes or until they are golden brown.
- Remove from oven and cool on a wire rack.
- To make the glaze whisk together the powdered sugar, milk, and vanilla extract until smooth and thick. Dip the top of each scone into the glaze and then place back on the wire rack so the excess can drip off.
- In another small bowl whisk together the powdered sugar, milk, pumpkin puree, and spices. Mix until smooth. Place the pumpkin glaze in a zip top baggie, snip off the end, and drizzle over top of your scones.
Notes
