Published: Last updated: by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.
A copycat recipe similar to the Starbucks Pumpkin Scone, these are moist, delicious and covered in sweet tasty icing!
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Whenpumpkin seasonarrives, the first thing I love to make are thesedeliciousPumpkin Scones! Made with richpumpkin pureeand topped with a delightfulspiced glazeand pumpkin icing drizzle, they offer a delicious taste ofpumpkin season.
❤️Why you'll love it
Copycat recipe:made to replicate the famous Starbuck's Pumpkin Scones that are the highlight ofpumpkin season(next to thepumpkin spice latte!)
Intensepumpkin flavor:they are thebest pumpkin scones, with a tender
Easy and Satisfying: thesecopycat sconesare easy to make and have thatcoffee shopfeel.
🥘Ingredients for Pumpkin Scones
Cloves
Ginger
Pumpkin puree:be sure to buy cannedpumpkin puree, notpumpkin pie filling
Powdered sugar
Cinnamon flavored coffee creamer or milk with a dash of cinnamon
🔪Instructions
For the pumpkin scones
- Preheat oven to 425 degrees. Line a baking sheet withparchment paperand set aside.
- In afood processor, add flour,white sugar,baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Place lid onfood processorand pulse acouple of timesto mix thedry ingredients.
- In alarge bowl, whisk together thepumpkin puree,heavy cream, and egg until well combined.
- Pour thepumpkin mixtureinto the chute of thefood processorand process thewet ingredientsinto theflour mixtureuntil asoft doughball forms.
- Remove dough fromfood processorprocessor and place onlightly flouredsurface. Patscone doughout into a round until dough is a5-inch circle, about 1-inch thick.
- Cut dough with apizza cutterorsharp knifeinto 8 equal pieces – just like you would a pizza.
- Placecut sconesontoprepared baking sheet. Using apastry brush, lightly coat the scones withheavy cream.
- Bake at 425 for 14 minutes, until scones aregolden brown. Remove from oven and cool on awire rack.
For the glaze
- In asmall bowl, mix together 1 cuppowdered sugarand 2 tablespoons cinnamon flavored coffee creamer. Spoon glaze onto cooled scones. Let sit until thefirst glazehardens.
- To make the spiced drizzle, mix together the pumpkin, cinnamon bun flavored creamer, cinnamon, nutmeg, ginger, and cloves.
- Addpowdered sugaras needed to make of drizzling consistency (should be thicker than the glaze).
- Drizzle the over top of thefirst glazein a zigzag pattern Let sit until drizzle has dried. Store in anairtight container.
🥄Equipment
Parchment paper
Large baking sheet
Food processor: alternatively, apastry cuttercan be used to work the butter into thedry ingredientsbefore adding thepumpkin mixture.
Large bowl
Small bowl
Hand whisk
Sharp knife(orpizza cutter)
Mixing spoon
🥫Storage
Room temperature:store scones in anairtight containerup to 5 days.
Freezer: freeze glazed pumpkin scones in anairtight containerup to 3 months.
To serve: thaw frozen scones overnight atroom temperature.
📖Variations
- Add a handful of chocolate chips or chopped walnuts for extra texture and flavor.
- Swap out the cinnamon glaze for avanilla glaze.
- Use 1-½ teaspoonspumpkin pie spicein place of the spice mixture in the scone ingredients.
💭Tips
Use chilled butter:Cold butteris essential for achieving the flakiest scones. Freeze your butter for about 15-30 minutes before incorporating it into thedry ingredients.
Don't over mix: Mix the dough just until it comes together. Over mixing can lead to tough scones.
Brush with cream: Before baking, brush the scones with a littleheavy creamto give them a beautiful golden-brown finish.
📚Related Recipes
Try these Maple Scones with Maple Glaze for your next weekend brunch.
These Date Scones are studded with sweet date pieces and go great with a hot cup of coffee or tea.
Blueberry fans will love these best ever blueberry scones!
Everyone loves these Mini Caramel Coconut Chip Scones.
If you love copycat recipes, then you must try this Cheesecake Factory Brown Bread recipe.
🍽Serve with..
Enjoy these pumpkin scones with a steaming cup of your favorite coffee, tea, or a pumpkin spice latte for the ultimate fall experience. They're perfect for breakfast, brunch, or a delightful afternoon snack.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pumpkin Scones
Shelby Law Ruttan
A copycat recipe similar to the Starbucks Pumpkin Scone, these are moist, delicious and covered in sweet tasty icing!
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Total Time 29 minutes mins
Servings 8
Calories 377 kcal
Equipment
Food processor or pastry cutter (see tips)
Sharp knife orpizza cutter
As an Amazon Associate I earn from qualifying purchases.
Ingredients
FOR THE SCONES
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- ½ cup pumpkin puree
- 3 tablespoons heavy cream
- 1 large egg
- 6 tablespoons cold butter cut into cubes
FOR THE GLAZE
- 1 cup powdered sugar
- 2 tablespoons cinnamon flavored coffee creamer or milk
SPICED DRIZZLE
- 1 cup powdered sugar
- 1 tablespoon pumpkin puree
- ½ tablespoon cinnamon roll flavored coffee creamer or milk
- ½ teaspoon nutmeg
- 1 pinch of ginger
- 1 pinch of cloves
Instructions
For the scones
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In a food processor, add flour, white sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Place lid on food processor and pulse a couple of times to mix the dry ingredients.
In a large bowl, whisk together the pumpkin puree, heavy cream, and egg until well combined.
Pour the pumpkin mixture into the chute of the food processor and process the wet ingredients into the flour mixture until a soft dough ball forms.
Remove dough from food processor processor and place on lightly floured surface. Pat scone dough out into a round until dough is a 5-inch circle, about 1-inch thick.
Cut dough with a pizza cutter or sharp knife into 8 equal pieces – just like you would a pizza.
Place cut scones onto prepared baking sheet. Using a pastry brush, lightly coat the scones with heavy cream.
Bake at 425 for 14 minutes, until scones are golden brown. Remove from oven and cool on a wire rack.
For the glaze
In a small bowl, mix together 1 cup powdered sugar and 2 tablespoons cinnamon flavored coffee creamer. Spoon glaze onto cooled scones. Let sit until the first glaze hardens.
To make the spiced drizzle, mix together the pumpkin, cinnamon bun flavored creamer, cinnamon, nutmeg, ginger, and cloves.
Add powdered sugar as needed to make of drizzling consistency (should be thicker than the glaze).
Drizzle the over top of the first glaze in a zigzag pattern Let sit until drizzle has dried. Store in an airtight container.
Nutrition
Serving: 1gCalories: 377kcalCarbohydrates: 65gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 386mgPotassium: 96mgFiber: 1gSugar: 39gVitamin A: 3062IUVitamin C: 1mgCalcium: 115mgIron: 2mgNet Carbohydrates: 63g
Keyword Pumpkin Scones
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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About Shelby Law Ruttan
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
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Reader Interactions
Comments
Pam
I love scones and these Pumpkin Scones will hit the spot and I love the two glazes.
Reply
TeaLady
You had me at scones. Next breakfast is made of these..
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