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Ultra close-up macro of tender glazed pumpkin scones with spiced drizzle on wire rack

Starbucks Copycat Pumpkin Scones

Incredibly tender, flaky, and infused with rich pumpkin puree and cozy fall spices. Crowned with both a sweet vanilla glaze and a spiced autumn drizzle, these bakery-style pumpkin scones taste even better than the coffeehouse classic and are ready in just 30 minutes. 100% Halal wholesome.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Calories: 295
Ingredients Method Nutrition

Ingredients
  

Tender Spiced Scone Dough
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup light brown sugar, packed
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup (1 stick) cold unsalted European butter, cubed into small pieces
  • 1/2 cup pure canned pumpkin puree (not pie filling)
  • 3 tbsp cold heavy cream or whole milk
  • 1 large egg, cold
  • 1 tsp pure vanilla extract
Sweet Vanilla Base Glaze
  • 1 cup powdered confectioners sugar, sifted
  • 2 tbsp whole milk or heavy cream
Spiced Autumn Drizzle
  • 1/2 cup powdered confectioners sugar
  • 1 tbsp whole milk
  • 1 tbsp pure pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves

Method
 

Baking Steps
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a food processor or large mixing bowl, combine all-purpose flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Pulse or whisk to combine.
  3. Add the cold cubed butter and pulse (or cut in using a pastry cutter) until the butter forms pea-sized crumbs throughout the flour mixture.
  4. In a small bowl, whisk together pumpkin puree, cold heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry butter mixture and fold gently with a fork or spatula just until a soft, shaggy dough forms. Do not overwork.
  6. Turn dough onto a lightly floured surface, pat gently into a 7-inch round disc about 1-inch thick, and slice into 8 equal triangular wedges using a floured chef knife.
  7. Transfer wedges to prepared baking sheet, spacing them 2 inches apart. Bake at 400°F for 13 to 15 minutes until edges are golden and tops are set. Cool completely on a wire rack.
  8. Whisk the plain vanilla glaze ingredients until smooth and spoon over each cooled scone, letting it set for 10 minutes. Then whisk the spiced autumn drizzle ingredients and drizzle decoratively across each scone. Let set before serving.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 47gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 52mgSodium: 260mgPotassium: 130mgFiber: 1.5gSugar: 26gVitamin A: 2800IUVitamin C: 1mgCalcium: 110mgIron: 1.9mg

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