Alert: pumpkin treats are back at Starbucks for the season, and I am THIS excited about it!
I’ll admit that I tend to get irrationally irritated at the sight of unseasonably early Halloween decorations, costumes, and candy out in stores (which doesn’t even make sense because fun-sized Snickers are my favorite) but fall-inspired pumpkin drinks, breads, and baked goods? Can’t come soon enough.
Especially Pumpkin Scones from Starbucks.
Dense and not too sweet, the cinnamon and nutmeg-spiced pumpkin-flavored treats coated in a thick layer of glaze with a spiced drizzle on top are the epitome of fall deliciousness. Being able to make a spot-on version of them at home? EVEN BETTER.
Moist and caky rather than dry and crumbly, these Starbucks Clone Pumpkin Scones absolutely melt-in-your-mouth, are super easy to whip together, and are made with 100% fridge and pantry staples. I didn’t have to buy a thing!
Bake a batch for a sweet morning treat, to be the office hero, or to share with close friends. You, they, and y’all will devour them.
Start the Pumpkin Scones by pulsing together the dry ingredients including flour, sugar, baking powder, and salt, with warm, pumpkin pie-esque spices like cinnamon, nutmeg, cloves and ginger in a large food processor. If you don’t have a food processor, just whisk them together in a big bowl.
Next, pulse in 6 Tablespoons cold, cubed butter until the mixture is the consistency of cornmeal.
If you don’t have a food processor, use a pastry cutter or your fingertips to incorporate the butter. It will take a little bit of time, but it’ll work just fine. It’s the same way I make my apple crisp topping.
Next we need the star of the pumpkin scones – PUMPKIN, of course! 100% pure pumpkin puree is what we’re using to flavor and color the yummy pumpkin scones, not pumpkin pie FILLING, which is already sweetened and spiced.
Combine the wet ingredients including 1/2 cup pumpkin puree, 3 Tablespooons half & half, and 1 egg in a small bowl.
Add the wet ingredients to the flour/butter mixture, then pulse until just combined. If you’re going the big bowl route, stir with wooden spoon until the mixture comes together in a ball.
Turn the dough out onto a lightly floured surface, knead a few times to get the dough to come together, then press it into a circle about 1″ thick. (NOTE: I made a 1/2 batch for these pics, so I just did a half circle!)
Next, use a pizza cutter to cut the full circle in half, then cut each half into 3 wedges.
Place the wedges onto a parchment paper-lined baking sheet, then pop into a 425 degree oven to bake for 14-16 minutes, or until they’re just starting to turn golden brown. Your kitchen will smell heavenly, btw!
After pulling the scones from the oven, cool them completely on a wire rack. I placed mine in front of our back door so the cool breeze would help them along. Worked like a charm!
Once the scones are cool, stir together the plain white glaze that coats the outside of each scone. Simply stir together 1 cup + 1 Tablespoon powdered sugar, with 2 Tablespoons half & half in a bowl.
Spoon the glaze on top of the scones then gently spread to cover. Looking like Starbucks’ version already, right?!
While the glaze hardens for 10 minutes, whisk together the spiced drizzle that goes on top which includes 1 cup + 3 Tablespoons powdered sugar, 2 Tablespoons half & half, and the same spices we used in the scone batter – cinnamon, nutmeg, ginger, and cloves. I used the same bowl as the glaze to cut down on dishes to wash.
Drizzle the spiced, well, drizzle, on the scones with a spoon – or if you want to get all fancy, spoon the mixture into a ziplock or piping back then drizzle neatly in a zig-zag pattern.
Let the glaze on the scones harden for 1 hour then pour yourself a cup of hot coffee, kick back, and devour these sweet, dense, Starbucks Clone Pumpkin Scones!
Starbucks Clone Pumpkin Scones
Ingredients
- 2 cups all-purpose flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 3 Tablespoons half & half
- 1 egg
- 6 Tablespoons cold butter cubed
For the plain glaze:
- 1 cup + 1 Tablespoon powdered sugar
- 2 Tablespoons half & half
For the spiced drizzle:
- 1 cup + 3 Tablespoons powdered sugar
- 2 Tablespoons half & half
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- pinch ground ground ginger
- pinch ground ground cloves
Instructions
- Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
- In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
- In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1" thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
- Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
- When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.
Notes
Nutrition
If – this is a big IF – you have any leftovers, store them in an airtight container for up to a day. I also love the idea of making these petite-sized, like Starbuck’s Petite Vanilla Bean Scones!
Ivana@This Girl Inspired 09.19.2012
Those scones look amazing. I’m definitely saving this recipe to test out =)
Margaret 09.19.2012
These look dangerously simple! Do you use salted butter in all your baking or did the original recipe specifically call for it? I always use unsalted butter unless specifically stated, especially if salt is also in the recipe.
Iowa Girl Eats 09.20.2012
Haha, I am the exact opposite – I always use unsalted unless the recipe specifies! I did use unsalted, but I think you can use whatever you have on hand! :)
Candy 09.19.2012
I love making scones…my fav is cranberry/macadamia nut/white chocolate!! These look terrific for fall.
Wednesday break « Blooming Miles 09.19.2012
[…] One of my favorite bloggers, Kristin from Iowa Girl Eats, made frickin’ Starbucks’ Pumpkin Scones and posted the recipe on her blog so now I have to make them and eat them all. All of the […]
Danielle @ itsaharleyyylife 09.19.2012
I’ve always wanted to make a scone but have been to scared to try. I don’t think I can get the dough right haah. I guess I have to suck it up and make these because they look so darn good!
Iowa Girl Eats 09.20.2012
I used to be the same way – figured they were really hard to make. Honestly though it was easier and faster than making chocolate chip cookie!
Jamie K. 09.19.2012
The scones turned out delicious. I am not a fan of all the spices so I only used a dash of cinnamon. A cream cheese glaze would be amazing on these next time! Love the recipe. Thanks!
Katie @ Blonde Ambition 09.19.2012
Haha I LOVE that you add the 40 minute treadmill routine at the end. Would definitely be needed after one of these scones! :P
My favorite part has got to be the DOUBLE glaze…totally has me drooling over here!
Robin Flores 09.19.2012
I have a very similar recipe that I use for my pumpkin scones which I sell each year. I do use a caramel icing instead which is AMAZING! Check it out! And I have since added plain yogurt instead of the milk/cream which also works great.
http://robinjoy.wordpress.com/2010/10/10/pumpkin-scones-moved/
Iowa Girl Eats 09.20.2012
CARAMEL FROSTING?! Love it!
kim@hungryhealthygirl 09.19.2012
These look so dangerously delicious!!
Jen 09.19.2012
Oh for the love of all things fall…..those look so good!!
Silly question – do you know where you got that handheld pizza cutter? Is the blade plastic? I have been looking for one of those forever and can’t find one anywhere!
Iowa Girl Eats 09.20.2012
It was actually a chotchky my husband got from work! The blade is plastic and I can’t find another one online, but here’s one with a stainless steel blade:
http://www.amazon.com/Zyliss-Palm-Held-Pizza-Slicer-Red/dp/B000AERPP4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1348144381&sr=1-1&keywords=palm-held+pizza+slicer
Amanda @ Once Upon a Recipe 09.19.2012
These look seriously AMAZING. I have never even tried a pumpkin scone from Starbucks, but I want to make these immediately. Pinning for future baking!
PS. I love that everything comes together in a food processor – so quick!
Caitlin F. 09.19.2012
You are brilliant. Making these Saturday morning. Thanks!
Kristina 09.19.2012
I guess it turns out I won’t be restarting my Atkins diet today!
kellie 09.19.2012
these look delicious!!! i cannot wait to try them. thanks!
Liz N 09.19.2012
These look just like Sbux pumpkin scones, down to the drizzle! Can I double all the ingredients to make a dozen or do I need to adjust any of the ingredients?
Iowa Girl Eats 09.20.2012
You should be able to double the recipe just fine!
Meredith 09.19.2012
oh i’m so pumped to see this! I literally just ran across the office to tell one of my co-workers about this. I’ll be making these soon to share with them!
Mollie 09.19.2012
Yum! I’ll be making these very soon!
STACY 09.19.2012
I have never had a pumpkin scone from Starbucks, but I am ADDICTED to their pumpkin bread and their pumpkin spice lattes (which are HORRIBLE for you!). Thanks for the lightened up recipe. Just have to figure out the Weight Watchers PP value and I’ll try these out!
Luann 09.19.2012
Yes please. I’ll be looking for an office delivery of them to your mom. Yum…..my mouth is watering just thinking of one with a hot cup of coffee. :)
Kris 09.19.2012
I’m thinking of adding a little bit of cream cheese to the frosting glaze. I love the recipe! Keep them coming!!!