Pumpkin Scone Recipe
Once fall rolls around there is nothing better than a fresh-baked pumpkin scone, full of fall flavors and yumminess you’ll love any time of day. Iced to perfection and ready to fulfill your sweet tooth! Give this great Starbucks Copycat Pumpkin Scone Recipe a try, you won’t regret it!
It’s PUMPKIN time of year! (or you can make these any time if you’re like me and stock up on canned pumpkin just to make these amazing scones any time I want)
Yes, that should be the official name of this time of year. Fall and winter is a great time to make them.
Have you ever had a pumpkin scone from the coffee house we all know and love?
If you have and wished you could make them yourself, then you’re in for a treat.
I have been told MANY times that these scones are even better than theirs.
Here is my SECRET recipe for Starbucks Pumpkin Scones. These copycat pumpkin scones are amazing and there is no need for a trip to the local coffee house or bakery to get them, you can make a batch yourself!
I’ve included my original recipe in this post PLUS a new version using no butter, no cutting in like regular scones or biscuits. It’s so easy you can mix it all up using a mixer, which is good news if you don’t want to mix by hand.
This is a true WINNER, print it let’s get baking!
I make batch after batch of these beauties and they are always devoured.
They smell amazing and I just love how pretty the frosting is all speckled with pumpkin goodness.
Fall is such a great time of year, I can’t wait for it to cool off a bit.
- Fresh baked apple pies,
- pumpkin desserts,
- and then add in some
- hot apple cider or hot cocoa….sounds perfect !
These aren’t just great in the fall, pumpkin can be enjoyed ANYTIME.
Scones are not just for breakfast. These are great for snacking, dessert, oh yes and midnight snacking.
You can ice them in any color you prefer, if you don’t color it will be a slightly off-white color with specs of cinnamon and other spices.
But for Fall, I really love the ORANGE!
These scones are a sweet biscuit type of treat with a nice tender inside with a great pumpkin flavor.
These scones bake up beautifully.
These are topped with a pumpkin spice flavored icing, you can leave the icing white or you can color it orange like I did.
You can drizzle the icing on top, or dip the tops into a bowl of icing if you want it simplified.
The simple ingredients in this recipe will result in a super flavorful and delicious scone!
- flour
- sugar
- pumpkin
- butter
- cream
- all the yummy pumpkin seasonings, clove, cinnamon, ginger, and nutmeg
- egg
- salt
- vanilla
See… pretty simple, don’t overcomplicate it, baking should be fun and there is no better time to try baking that now!
What makes these scones so great?
Keep the ingredients cold, and don’t overwork the dough and these will bake up beautifully every time.
What is the difference between these and Starbucks pumpkin scones?
These are moist and sadly Starbucks scones can be a bit dry, along with a great flavor and texture these are really better than Starbucks, and I look forward to making many batches each and every year.
Do scones have to be cut into triangles?
No, you can cut them with a knife into any shape you prefer, or use a cookie butter or biscuit cutter, or cut them into squares in a grid pattern. You can leave them touching cut sides together if you want fluffier, more tender, lighter scones, if you separate them they will get a nice “crust” on the cut edges and they will rise well in addition.
TIPS on baking flakey, tender, moist scones:
Don’t over mix the dough, it only needs to be kneaded until it comes together, over kneading/mixing makes for tough scones as well and the texture will be a little dryer as well.
Fold the dough by hand over and over until blended, be sure to take a look at my post on buttermilk biscuits for more tips.
This recipe makes 24 mini pumpkin scones, perfect for sharing!
Simply cut them into small triangles.
They take less time to bake, about 10 minutes.
Better than Starbucks Pumpkin Scone
Baked to perfect these pumpkin scones are amazing and the perfect item to make all fall and winter, better than Starbucks pumpkin scones
Servings: 8 -12 servings
Ingredients
Pumpkin Scones
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoons cold butter
- 1/2 cup canned pumpkin
- 3 Tablespoons heavy cream additional cream to brush tops with if desired
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Pumpkin Icing
- 1 cup powdered sugar
- 2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- orange Americolor food coloring
optional, use 1 1/2 teaspoon pumpkin pie spice for the batter instead of the individual spices for the batter and 3/4-1 teaspoon for the icing.
Instructions
- Preheat oven to 400°
- Combine flour, sugar, baking powder, salt, and spices in a large bowl.
- Cut in butter with a pastry knife, until the mixture is crumbly with no chunks of butter.
- In a separate bowl, whisk together pumpkin, milk, and egg.
- Fold wet ingredients into dry ingredients and form into a ball.
- Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle
- (about 9 inches long and 3 inches wide)
- Divide into three sections and then make each section into two triangles.
- It's optional to brush the tops of the scones with cream before baking for a nice sheen and crust on top.
- Bake on a parchment-lined cookie sheet for 15 minutes at 400 degrees. (10 minutes for small scones)
- Scones should begin to turn light brown, let cool on a rack.
Pumpkin Icing
- Mix powdered sugar and water together with spices and apply to scones when cooled. I applied the first coat of icing then colored the rest orange and drizzled over the tops.
Pumpkin Cream Scones
Recipe Type: Dessert
Cuisine: English, American
Author:
Prep time:
Cook time:
Total time:
Serves: 16 servings
The simplest pumpkin scone recipe ever, in a short time you could be enjoying these right out of the oven. No cutting in butter, no hand mixing required. Use a mixer to combine the scone dough and bake. This recipe makes 16 large scones or many smaller-sized scones.
Ingredients
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup canned pumpkin
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Pumpkin icing
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
Instructions
- Preheat the oven to 400°
- Line 2 baking sheets with parchment paper.
- In the large bowl of a mixer add flour, sugar, baking powder, salt.
- Mix to combine dry ingredients.
- Add in the egg, pumpkin, vanilla, cinnamon, nutmeg, ginger, and cloves.
- Start the mixer on low to medium speed and slowly pour in the heavy cream as you mix until everything is combined well.
- Scone dough is sticky, if it’s super wet or soft add a tablespoon or two of flour.
- Turn the dough out onto a floured work surface, then roll the dough into a ball.
- Cut the ball in half and fold over the dough twice, pat it into place so it’s in a flat, disk shape.
- Then cut with a pastry cutter into 8 triangles. Then repeat with the second disk into triangles.
- Place each piece on the parchment-lined baking sheet and bake for 15 minutes.
- If you make smaller scones they may be done sooner. Test with a toothpick, until it comes out clean.
- Remove from oven and allow scones to cool. If you plan on icing them, the cooler they are the more the icing will stay on top.
Pumpkin Icing
- In a small bowl mix powdered sugar with water, cinnamon, nutmeg, cloves, and ginger until smooth. Adjust the consistency by adding more water for thinner icing, or more powdered sugar for a thicker icing.
More PUMPKIN yumminess:
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Thank you so much for this recipe, I no longer have to wait to go to Starbucks to get a pumpkin scone, i made them twice and will be making them more often. This recipe is so much better than Starbucks too. I love it.
I could not be happier with this recipe, it’s easy and delicious and every time I make them everyone says how much they love them. This recipe is a real keeper!
I just love scones and I keep pumpkin in my pantry all year and knew when I saw this recipe, I just had to make them. Thanks so much for making it so easy!
I’m so happy I found this recipe, I love scones and these taste so much better than Starbucks. I’ve made them twice so far and will be making them many more times!
I am just in love with this recipe, far better than Starbucks!
What a great recipe. Easy to make and I followed it to a T. Thanks for the easy recipe. I can’t wait to try more pumpkin scones, I keep canned pumpkin on hand year round no to make these!
These pumpkin scones are delicious, I love how simple the recipe is. The icing tastes delicious and they aren’t dry or lack flavor like starbucks. I made two batches and will be making more soon. Today I’m making your carrot cake scones for Easter. Thanks for the recipes, I just signed up to get your emails, I can’t wait for more great recipes.
I just love these pumpkin scones and am so glad pumpkin puree is available year round, these were so fun to make this past weekend. I will be making them often. Thanks
OMG, Starbucks pumpkin scones WERE my favorite until I made these! This recipe is great.
These are by far the beast scones eve, perfect texture not dry, great flavor not overly spiced and I just made another batch… it’s April and pumpkin is a favorite year round. It’s funny you can’t really get pumpkin items off season so it’s an extra treat!
OMG, this is the best scone recipe ever. I’ve eaten all the scones from local bakeries and beyond, along with Starbucks and these are the real deal, what a great recipe. Easy to make and I followed it to a T. Thanks for the easy recipe. I can’t wait to try more of your recipes.
I love this recipe, and I already tried this pumpkin scone, and honestly, it is better than Starbucks. I am a huge fan of your recipes because they always turn out great. My daughter loves pumpkin scones with yummy syrup on its top. Now I am looking for a quick and easy recipe for pumpkin spice cheesecake.
Now I can make them any time I like thanks to your great-tasting recipe, they are way better than Starbucks, I’ve made them twice already. I love your recipes so easy to follow and always turn out so great.
Amazing, these taste so much better than Starbucks, I made a batch and shared some with a few friends and everyone agreed, way better flavor and texture than buying them. I’ll be making more this week to bring to my family! Thanks for sharing this wonderful recipe!
These are by far the best scones I’ve ever had, love the recipe and the glaze and they cake out perfect. I’ll be making them again and again!
Your blog is so great and full of amazing recipes, I’ve made so many already and these scones are by far the BEST I’ve ever had. I love that your recipes are easy to follow and understand and they always come out great.
I wanted to thank you for this I am a HUGE Starbucks fan and always wait to get their pumpkin scones, which they only have a few months out of the year. Now I can make them any time I like thanks to your great-tasting recipe, they are way better than Starbucks, I’ve made them twice already. I love your recipes so easy to follow and always turn out so great.
Thank you so much for sharing this amazing recipe. I just love pumpkin scones and this recipe is perfect, far better than Starbucks! I’ve made them twice and can’t wait to make them again.
I needed to thank you for this great read!! I definitely enjoyed every bit of it. I’ve got you bookmarked to look at new things you post…
Really you are rite Better Than Starbucks Pumpkin Scones. it is thick and moist scone with a sugar glaze and a pumpkin drizzle. A taste of Fall and the season. Thanks for providing this recipe.
I ate one pumpkin scone and it was literally all I ate all day, I mean, I’m not even really fat, but wow