The perfect balance of sweet and pumpkin spice. You do not need to be beholden to Starbucks to get your pumpkin spice scones. These are a tasty way to get your pumpkin spice fix any time of year. A great copycat recipe that is super easy to toss together.
The dough will seem very dry when you first take it out of the bowl.
1-2 good kneads and it should come together. You can use parchment to keep your counter clean, or you can use your dough rolling mat. The mat is not required but it does make it much easier to make a uniform circle. Don’t have a mat? You can also use a ruler to make sure that you have the correct size.
If you do use a mat, it is important not to use a knife as you will cut straight through the mat. A bench knife is a great tool for that job. It is an often-used tool in my kitchen. It also works well to scrape up all the dough bits.
Another great (but not required) tool is to use a scone pan. Using a scone pan helps to keep the shape of the scone more uniform.
If you use a parchment-lined baking sheet make sure that you leave ample space between each scone. These grow quite a bit. Here are before and after baking.
If you decide to use a scone pan, there is no need to try to squeeze the dough into all of the corners. It will fill each well as it swells during baking.
Here you can see the difference the ones from the scone pan are on the left, and the ones that were on the parchment-lined baking sheet are on the right.
I just use the back of a spoon to spread out the plain glaze layer. If you have your scones directly on your cooling rack I recommend sticking a piece of parchment or foil under the scones before frosting. Frosting the scones (especially if the kids are helping) can get a little messy. For the spice glaze, I pour the glaze into a sandwich bag stretched over the opening of a glass. You then cut a small hole in the corner of the bag and drizzle the spiced gaze on top of the plain glaze layer.
Store any extra in an airtight container at room temperature. These would probably freeze well, but they don’t last long enough in my house to try that. Tender, flaky, and pumpkin spice. Go, preheat your oven and try a batch.
Pumpkin Scones - Starbucks Copycat
- 2 cups all-purpose flour (240g)
- 7 tablespoons sugar (87g)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted cold butter, cut into pieces (85g)
- ½ cup canned pumpkin (122g)
- 3 tablespoons half-and-half (45g) can sub heavy cream
- 1 large egg
- 1 cup + 1 tablespoon confectioners' sugar (121g)
- 1-2 tablespoons milk (anything but skim) can sub half-and-half or heavy cream
- 1 cup + 3 tablespoons confectioners' sugar (135g)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch of ground ginger
- pinch of ground cloves
- 1½-2 tablespoons milk (anything but skim) can sub half-and-half or heavy cream
- Preheat the oven to 425°F. Either grease a scone pan, or line a baking sheet with parchment paper, set aside.
- In a large bowl, whisk together all of the dry ingredients. Use a pastry blender or two knives to cut the butter into the dry ingredients until everything is crumbly. You want there to be visible pieces of butter, but they should be no larger than the size of a pea.
- In a small bowl, whisk together the pumpkin, half-and-half, and egg. Gently fold the pumpkin mixture into the dry ingredients until everything is mostly combined (the dough will seem dry). Turn out the dough onto your dough rolling mat (or clean worksurface). Knead the dough a few times to incorporate the last few dry spots.
- Pat the dough into a 7-inch circle. Cut the disc into 8 equal triangles. A bench knife works well to cut this evenly. Be careful if you are using a dough rolling mat, you don't want to cut through the mat.
- If you are using a scone pan, place one triangle into each well of your greased pan. No need to worry about it filling the space completely, it will grow. If you are using a parchment-lined baking sheet. Transfer the triangles to the prepared sheet. Leave ample space between the scones as they will grow a lot during baking.
- Bake either version for 14-16 minutes, or until the top is lightly browned.
- For the scone pan - allow the scones to sit in the pan for 10-15 minutes then remove them from the pan and place them on a wire cooling rack to cool completely before glazing. For the parchment-lined sheet, just slide the whole parchment sheet over to your cooling rack and allow the scones to cool.
- In a small bowl, whisk together all of the ingredients, starting with the smaller amount of milk. Add more milk if necessary to get to the correct consistency. You want this to be on the thick side, but still be spreadable. Using the back of a spoon, spread a scant tablespoon of the glaze over the top of each scone. Allow it to set for 10-20 minutes before adding the spiced glaze.
- In a small bowl, whisk together all of the ingredients, starting with the smaller amount of milk. Add more milk if necessary to get to the correct consistency. You want this to be thick, but able to drizzle.
- Open a zip tip sandwich bag over the rim of an empty glass. Pour the glaze into the sandwich bag and seal. Carefully cut off a small portion of one corner of the bag. Err on the side of smaller - you can always cut more, but you cannot add it back. Drizzle the glaze over the top of the scones.
- Scones can be stored in an airtight container at room temperature.