Pumpkin Spice Scones

Plated pumpkin scone with glaze and drizzle.

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Copycat Starbucks Pumpkin Scones are soft and flaky inside with a crispy top and drizzled with a sweet glaze. A morning treat just bursting with fall flavors!

Prep Time10

Cook Time13

Total Time23

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 607kcal

Author: Linda Warren

Ingredients

Scones

2 ¾ cup all-purpose flour
¼ cup brown sugar
3 Tablespoons white granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter cold and cubed
½ cup canned pumpkin puree
3 ½ Tablespoons buttermilk
1 egg
1 teaspoon vanilla extract
1 Tablespoon honey
1 Tablespoon half and half

Glaze

1 cup powdered sugar
2 Tablespoons half and half

Pumpkin Drizzle

1 cup powdered sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
⅛ teaspoon ginger
1 Tablespoon pumpkin puree
1 ½ teaspoons half and half

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, sugars, salt, baking powder, baking soda, salt, and spices. Whisk together.
Add the cold, cubed butter into the flour mixture and blend with a fork or pastry cutter. You want the mixture to resemble small peas.
In a separate bowl add the pumpkin puree, buttermilk, egg, vanilla extract, and honey. Whisk together.
Make a well in the dry ingredients and pour in the pumpkin mixture.
Fold everything together until it forms a thick dough.
Place onto a clean floured surface and form into a round disk with your hands and flatten slightly. Do not try to knead or roll out the dough.
Cut into 6 equal triangular pieces to create the popular scone shape.
Place each scone on the prepared baking sheet and brush with half and half.
Bake for 13-15 minutes or until lightly browned on top.
Remove from the oven and let cool for 5 minutes.
Make the glaze by mixing powdered sugar with 2 tablespoons half and half and mix until smooth.
In another bowl make the pumpkin drizzle. Combine powdered sugar with spices and whisk together. Add pumpkin puree and half and half and mix until combined.
When the scones have cooled, generously glaze with the vanilla glaze. To apply the pumpkin drizzle, use a small plastic bag with the tip cut off or a spoon and drizzle over the top.
Let the glaze harden before enjoying.

Notes

STORE/FREEZE

Store: At room temperature in an airtight container for up to 2 days.

Freeze: Place the scones on a baking sheet and freeze them until they’re solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them again, just let them thaw at room temperature. Frozen scones will last up to 3 months.

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