Starbuck’s Pumpkin Scones

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Cute, trendy coffee shops seem to be popping up all over the place… yet I am always drawn to the old standby- Starbucks. Maybe it’s the sheer number of SBux that have infested the planet. Maybe it’s their iced coffee or their Pumpkin Spice Lattes. Or maybe it’s their scones. Continuing my obsession with all-thing-Starbucks, I decided to feature the recipe for Starbuck’s Pumpkin Scones.

These taste just like the real deal, yet you’ll find that they’re much more tender and delicious than those you buy at the coffee shop. Here’s how you make them:

Dry ingredients are mixed with wet and then formed into a flattened rectangle on a greased and floured, parchment-lined cookie sheet. The dough will be wet. That’s okay. Just keep sprinkling flour on it until it is a little easier to handle. Your hands will get messy.

Cut the rectangle into thirds. Three equal pieces. It’s easiest to use a greased pizza cutter for this, but if you don’t own one then just use a greased, sharp knife instead.

Use your cutter to cut each square in half, on the diagonal. You’ll end up with 6 triangles.

Oh so carefully pull the scones apart so that there is a little bit of space between them. Again, the dough is sticky and your hands will get messy. If you mess up the shape while you’re doing this, just form it back together again. It’s going to bake and spread, so no big deal if it looks sloppy.

When they bake, they puff up and crash into each other. That’s okay, because…

…you’ll gently cut them and pull them apart again.

Here where things get crazy.  You’re going to put two layers of glaze on these scones.  The first layer is a base layer of plain glaze.  It’s going to act as a barrier between the spiced glaze and the scone, giving the spiced glaze something to stick to.

Just give them all a once-over with the plain glaze, and then give it a few minutes to set.

Then you’ll brush on the spiced glaze.  The good stuff.  You can brush it on like I did, or you can get all fancy and drizzle it on in a squiggly back & forth motion.  I didn’t have anyone to impress on my scone-making day, so I brushed.

And I was generous with my brushing.  I let it drizzle down the sides, attempting to cover all available nooks and crannies.

And there it is.  Ready for scones with your coffee.  Or coffee with your scones.  Or mid-day snack with milk.  Or breakfast for dinner.  They are tender and delicious, which is what a coffee shop scone usually isn’t.  And I might mention that they freeze well too.  Wrap each individually in foil and just pop them into your freezer.  They defrost quickly in the microwave.

So I’ve shown you how to make a Pumpkin Spice Latte… and an Iced Coffee… and a Pumpkin Scone.

Now you’re all set to “coffee shop it” at home!

Starbuck's Pumpkin Scones

More tender and delicious than the original...

Yield: 6 scones

Prep Time: 30 min

Cook Time: 15 min

Ingredients:

SCONES:
2 cups all-purpose flour (and more, as needed)
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

PLAIN GLAZE:
1/2 cup powdered sugar (sifted)
1 tablespoon milk (any kind)

SPICED ICING:
3/4 cup powdered sugar (sifted)
1 to 2 tablespoons milk (any kind)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves

Directions:

1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.

2. In a large bowl, whisk together dry ingredients (through ginger).

3. In a separate bowl, whisk together pumpkin, half and half and egg.

4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/2 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.

6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.

9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.

Source: RecipeGirl.com (Adapted from Top Secret Recipes)

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Comments

  • M.c. wrote:

    I made these a cople of days ago and they had good flavor but the texture was not anything resembling a scone. It was like bread instead. I was hoping it would be flakier.

  • Ashley Valerio wrote:

    Made them yesterday and at first I wasn’t really impressed. But then I ate a Whole one for breakfast this morning with my coffee and OMG delish. Thanks!

  • Alessandra wrote:

    These look so great! Like many right now, I’m in a pumpkin kick and just posted about your recipe in my blog. Here’s the link if you’re interested:

    http://yumanddone.com/2012/10/03/pumpkin-alfredo-sauce-with-spinach-tortellini/

  • Cassie wrote:

    Just made these for a group of people and EVERYONE loved them! They were so delicious! I didn’t have any ginger but it turned out great anyway!

  • Anne wrote:

    Very sticky indeed. I’d estimate they undershot the flour by at least 1/2-3/4 cut. I’m an experienced baker, so that is a lot if extra flour. Mine are in the oven now. I added 1/2 cut toasted, chopped pecans too.

  • Victoria wrote:

    Made these tonight and they were delicious!! Thanks so much for this recipe!!!

  • Denise wrote:

    Holy moly! These are fantastic! Only thing, the pieces bake up huge, so I cut 12 instead of 6 the second time around. Thanks very much!

    • Lori Lange wrote:

      yes, good point… if you’d like smaller portion scones, cut them in 12 pieces!

  • Lloyd wrote:

    I’ve been using this recipe for 2 years now. The scones come out almost perfect – the inside is moist but the outside doesn’t quite harden enough so I suggest a couple of minutes longer in the oven. Also, the glaze recipe needs a makeover. Its tastes good, but its too thin (even if you reduce the milk it still doesn’t come out right). The glaze never dries and hardens – it remains sticky, runny, but darn tasty I will admit. I would love ot hear from someone who’s mastered the glaze.

  • Kristin wrote:

    I am going to make these for a meeting tomorrow at work and was wondering if you thought I could make the dough up the night before and bake them in the morning before I go to work. What do you think? They sound so tasty and thought they would be even better fresh from the oven. Thanks!

  • SharrieLynn wrote:

    Wonderful! I substituted the pumpkin for zucchini and they turned out amazing! So happy to find a recipe that works for all this squash I’m getting out of the garden 🙂 Thank you!

    • Lori Lange wrote:

      What a great idea! I’m gonna try that this summer.

  • YVRfoodie wrote:

    I put the dry ingredients into my food processor and gave
    it a couple of pulses then added the butter and pulsed until
    it resembled crumbs, I then added the wet beaten mixture
    and pulsed until it formed a loose ball. Turned the dough
    onto a floured surfaced and shaped into a flattened round
    about 1/2 inch thick and cut into 8 pie shaped pieces.
    These more than doubled in height after baking about 16
    minutes. This is a super fast, easy, moist and DELICIOUS
    Scone!!!! I will be doubling the recipe tomorrow. Thanks Lori

  • nancy wrote:

    I love, love, love Starbucks pumpkin scones and I can’t believe they are not available everyday, outside of holidays! I am so thrilled to have this recipe!

  • Lita wrote:

    I had leftover fresh pumpkin from Thanksgiving, so decided to surprise the family with some fresh pumpkin scones for breakfast. These were fabulous!!! I used Eggnog instead of half-n-half. Also used eggnog and powdered sugar for the icing. In 30 minutes I had an amazing breakfast treat for the family.

  • Amanda wrote:

    These are amazing. I just made them for my neighbor (secret santa). Thank You so much for the wonder spot – on recipe.

  • ceejae wrote:

    These are great. I made it exactly as the recipe states, with the addition of the suggested 1/2 tsp baking soda. They are in a whole different class then the ones at Starbucks. These are light and moist, the spices are wonderful. Mine rose more then the picture suggests. i cut the “middle” rectangle i to 4 triangles because my middle was a little too big. The “small” ones are even very large, when baking again I would do all the thirds into four pieces. The suggestion to drip the spice glaze looks lovely. Thanks for this recipe.

  • mamadrama wrote:

    oop! forgot to comment that we used non-dairy creamer instead of half-n-half and it was TOTALLY fine. Richness was all in there!

  • mamadrama wrote:

    Wow! Googled for a similar recipe & stumbled in here. Looked good, so my 11 yr old and I whipped up a batch for Thanksgiving Brkfst this AM. They were super sticky, so we floured a lot. I was a little worried about that, but they turned out ridiculously yummy!!! So moist and just the right amount of sweet for us. Strbux can’t touch these babies. All the kids loved them as much as the adults. None of us could stop nibbling! Thanks for this one. It’s going in the keeper file! My tea kettle’s whistling. Off for a cup and another scone, while he kids are asleep- ha!

  • Becky R wrote:

    I made these using the earth balance butter substitute, no other options. I also used almond milk for the glaze, and mimiccreme for the cream substitute for a dairy and soy free desert! Amazing!

  • Becky R wrote:

    I need mine to be soy and dairy free. I’ve cooked with earth balance before( pie crust) and have been do disappointed. Do you know of a butter substitute that’s dairy and soy free that would work? I can’t wait to make these!

    • Lori Lange wrote:

      not sure…

  • Kelly wrote:

    Made these this morning, they turned out great! The dough really was very very sticky, but that lead to incredibly moist scones. It took me a bit longer than 30 min though, probably 45 min prep, 15 minutes to cook, 15 minutes to cool and ten for frosting, so 1.5 hours.