Better than Starbucks Pumpkin Scone
Pumpkin Scones
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 8 Tablespoons cold butter
  • ½ cup canned pumpkin
  • 3 Tablespoons milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground ginger
Pumpkin Icing
  • 1 cup powdered sugar
  • 2 Tablespoons milk (or heavy cream)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • (orange Americolor food coloring)
  1. Preheat oven to 400°
  2. Combine flour, sugar, baking powder, salt, and spices in a large bowl.
  3. Cut in butter with a pastry knife, until mixture is crumbly with no chunks of butter.
  4. In a separate bowl, whisk together pumpkin, milk, and egg.
  5. Fold wet ingredients into dry ingredients and form into a ball.
  6. Pat out dough onto lightly floured surface and form into a 1-inch thick rectangle
  7. (about 9 inches long and 3inches wide)
  8. Divide into three sections and then make each section into two triangles.
  9. Bake on a parchment lined cookie sheets for 15 minutes at 400 degrees. (10 minutes for small scones)
  10. Scones should begin to turn light brown, let cool on a rack.
Pumpkin Icing
  1. Mix powdered sugar and milk 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.
Recipe by Created by Diane at