Pumpkin Scones You’ll Love – Quick & Cozy Fall Baking
A Starbucks copycat pumpkin scone recipe featuring tender, spiced scones topped with a sweet glaze and pumpkin drizzle, perfect for fall mornings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For The Scones:
2 cups all-purpose flour
1 tbsp baking powder
¼ tsp salt
1 ½ tsp pumpkin pie spice
1 tsp ground cinnamon
⅓ cup granulated sugar
½ cup pumpkin puree (not pie filling)
1 egg
¼ cup heavy cream, chilled
½ cup (1 stick) unsalted butter, chilled and cubed
For The Glaze:
1 cup powdered sugar
4 tbsp heavy cream, divided
For The Drizzle:
½ cup powdered sugar
½ tsp pumpkin pie spice
2 tsp pumpkin puree
1–2 tbsp heavy cream
Instructions
1. Preheat oven to 425 °F.
2. In a large bowl, sift flour, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk in sugar.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs.
4. In a separate bowl, whisk pumpkin puree, egg, and heavy cream until smooth.
5. Fold wet ingredients into dry mixture with a spatula, stirring just until combined. Dough should look ragged.
6. Transfer dough onto a floured parchment-lined baking sheet. Pat into an 8-inch circle.
7. Cut dough into 8 wedges with a floured knife and separate slightly.
8. Bake 15 minutes or until golden brown and cooked through. Cool on a rack.
9. For glaze: whisk powdered sugar with 3 tbsp cream until smooth. Add extra tbsp if needed. Spoon over cooled scones.
10. For drizzle: whisk powdered sugar, pumpkin pie spice, pumpkin puree, and cream. Transfer to a piping bag and drizzle over glaze.
11. Let set 10 minutes before serving.
Notes
Do not overmix dough; scones will be tough.
For extra flaky scones, keep butter and cream very cold.
Best enjoyed the same day but can be stored in an airtight container for 2 days.
Find it online: https://cookingwithramsay.com/pumpkin-scones-recipe/