Pumpkin Scones

Tender, flaky, and moist! These pumpkin scones are a fall favorite and they're a great copycat for the fan favorite Starbucks pumpkin scone recipe!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings scones

Calories 399kcal

Author Karly Campbell

Ingredients

For the scones:

2 ¼ cups flour
¼ cup brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter cubed
2/3 cup canned pumpkin puree
3 tablespoons milk
1 large egg

For the glaze:

2 cups powdered sugar plus 2 tablespoons
3 tablespoons milk
1/4 teaspoon cinnamon

Instructions

Preheat oven to 400 degrees.
Add the flour, brown sugar, pumpkin spice, baking powder, baking soda, and salt to a large mixing bowl and whisk to combine.
2 ¼ cups flour, ¼ cup brown sugar, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
Add the cold butter to the bowl and use a pastry cutter to cut the mixture together until you have coarse crumbs.
½ cup cold butter
In a small bowl, whisk together the pumpkin, milk, and egg. Stir into the dry ingredients until just moistened.
2/3 cup canned pumpkin puree, 3 tablespoons milk, 1 large egg
Turn dough out onto a floured surface and knead 5 times, just to bring the dough together.
Shape the dough into a circle about 1 inch thick and cut into 8 wedges.
Place the scones on an ungreased baking sheet and bake for 12 minutes or until golden brown. Let cool for 25 minutes.
To make the glaze, whisk together the 2 cups of powdered sugar and milk until well combined.
2 cups powdered sugar, 3 tablespoons milk
Remove 1/4 cup of the glaze and spoon the rest over the top of the scones.
Add the cinnamon to the reserved glaze along with 2 tablespoons of powder sugar to thicken the glaze.
1/4 teaspoon cinnamon
Drizzle the cinnamon glaze over the top of the scones by letting it drip off a spoon over the scones.
Let glaze set before eating or storing.

Video

Notes

If you have a food processor, you can add the dry ingredients to the food processor fitted with the dough blade. Add the cubed butter and process until you have coarse crumbs. This is my favorite easy way to make doughs like this.

To store, we put these in a single layer in a shallow dish (such as a 9x13) and cover with plastic wrap. Make sure they are completely cool and the glaze has fully set before covering.

Nutrition