Better Than Starbucks Pumpkin Scones | A thick and moist scone with a sugar glaze and a pumpkin drizzle.

Better Than Starbucks Pumpkin Scones | A thick and moist scone with a sugar glaze and a pumpkin drizzle.

A taste of Fall and the season everyone loves.  When I think of these scones I picture a warm cozy fire, the crisp morning air and colorful leaves floating to the ground.  Awww…..fall is here.  Time to snuggle up with a hot cup of tea and a delicious scone.  Are you tired of paying those outrageous prices for a scone?  I promise these Pumpkin Scones will knock your socks off.  I made a double batch and kept one batch in the freezer.  Perfect for unexpected guests!

Better Than Starbucks Pumpkin Scones

Preparation 20 minutes 2017-11-22T00:20:00+00:00 Cook Time 15 minutes 2017-11-22T00:15:00+00:00 Serves Makes 8 Scones     adjust servings


For the Pumpkin Scones

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons Pumpkin Pie Spice
  • 1/4 cup light brown sugar, packed
  • 3 tablespoons granulated sugar
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/2 cup + 1 tablespoon canned pumpkin puree
  • 3 1/2 tablespoons buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon half and half

For the Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons half and half

For the Pumpkin Drizzle

  • 1 cup confectioners'
  • 1 tablespoon pumpkin puree
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 tablespoon half and half


    For the Pumpkin Scones:

    1. Preheat oven to 425 degrees.
    2. Line a cookie/baking sheet with parchment paper.
    3. In a large bowl combine the flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar.
    4. Add the butter; use a pastry blender to cut the butter into the flour mixture until large pieces of butter are no longer visible.
    5. In a separate bowl whisk together the pumpkin, buttermilk, egg, vanilla and honey.
    6. Pour into the flour mixture; stir until just combined.
    7. Invert dough onto a lightly flour surface.
    8. Knead to bring all the ingredients together; dust with extra flour if needed.
    9. Pat into a 8-inch circle; cut into 8 equal wedges.

    TIP: To keep the dough from sticking to the knife dip it in flour.

    1. Place cut wedges on prepared pan.
    2. Brush tops with the 1 tablespoon half and half.
    3. Bake 13 to 15 minutes or until tops are golden brown and a toothpick inserted into the center comes out clean.
    4. Transfer to a wire cooling rack to cool 10 minutes (no longer) before spreading with glaze.
    5. Once glaze is hardened add the pumpkin drizzle.

    For the Glaze:

    1. In a small bowl mix together the sugar and half and half until creamy.
    2. Spread mixture over slightly cooled scones.

    For the Pumpkin Drizzle:

    1. In a small bowl whisk together the sugar, pumpkin, pumpkin pie spice and half and half.
    2. Pour into a small zip top bag, snip one corner and drizzle in a back and forth motion OR dip a fork in the mixture and drizzle on scones.

    Better Than Starbucks Pumpkin Scones | A thick and moist scone with a sugar glaze and a pumpkin drizzle.







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