I originally posted this recipe in September 2012 and I’ve been making it regularly ever since! To save some time in the morning, I made the dough last night and baked the scones this morning and they were the best I’ve ever had, so I’ve updated the recipe to include this step. The two glazes are an extra special treat; usually, I just make the spiced glaze and that’s more than enough sweetness. Enjoy! If you’ve been reading this blog for a while, you are probably aware of my
addiction enjoyment of Starbucks. A friend posted Starbucks pumpkin scones recipe on another friend’s Facebook wall and I just happened to have some pumpkin puree left in my fridge that I needed to use up, so I took that as a sign and got to baking! I made a few adjustments to the glazes because the original recipe called for way more sugar than I thought was necessary. Then I debated where this should be posted since the scones are so good we’ve eaten them as dessert and breakfast, and they’d make a great snack too! Makes 6 delicious pumpkin scones.
STARBUCKS PUMPKIN SCONES
- 2 cups all-purpose flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 tsp pumpkin pie spice (I always have a little jar on hand and I use Natural Mommie’s recipe)
- 6 Tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 Tablespoons half-and-half (or 1.5 tbsp whipping cream and 1.5 tbsp 1%, since that’s what was in my fridge)
- 1 large egg
- Preheat oven to 425 degrees F.
- Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
- With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
- In a separate mixing bowl, whisk pumpkin, half and half, and egg.
- Fold wet ingredients into dry ingredients. Form the dough into a ball using your hands (hint: put some flour on your hands so the dough doesn’t stick so badly).
- Chill the dough overnight if possible (I put some plastic wrap over the top of the mixing bowl); otherwise, continue to step 6.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 9 inches x 3 inches.
- Use a pizza cutter or knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.
- Place on lightly greased or parchment paper lined cookie sheet (or just use a baking stone).
- Bake for 14–16 minutes until scones turn light brown.
- Place on wire rack to cool completely before glazing.
Sugar Glaze Ingredients
- 3/4 cup icing sugar
- 2 Tablespoons whole milk
Sugar Glaze Directions
- Mix the powdered sugar and milk together until smooth.
- Brush glaze over the top of each cooled scone and let set.
NOTE: this makes a fairly runny glaze, if you would prefer less dripping only use 1 tbsp of milk
Spiced Glaze Ingredients
- 3/4 cup icing sugar
- 1 Tablespoons whole milk
- 1/2 tsp pumpkin pie spice
Spiced Glaze Directions
- Mix ingredients together until smooth.
- When sugar glaze is set, use a whisk to drizzle over each scone and allow to dry before serving.