Pumpkin Spice Scones

I heart most things pumpkin (I mean, lets face it…they went a bit nuts with the pumpkin, just like they did with the bacon). One of my absolute favorite things was Starbucks’ Pumpkin Spice Scones. I say “was” because Starbucks took it upon themselves to CHANGE the damn recipe into some disgusting, sad imposter. It’s seriously horrible. You can literally peel the icing off in a full sheet like you can fondant. Gross.

Thankfully, years before they blasphemed themselves, I managed to make a pretty good copy of their scones to get me by the warmer months of the year.

You’re welcome.


  • 2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 6 tablespoons cold butter, cut into small cubes
  • 3/4 cup canned pumpkin
  • 1 tbsp vanilla extract
  • 3 tablespoons heavy cream
  • 1 extra large egg
  • heavy cream


  • 1/2 cup powdered sugar
  • vanilla extract
  • heavy cream
  • water

Spiced Glaze:

  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pumpkin pie spice
  • heavy cream

Preheat oven to 375°.  Line baking sheet with parchment or spray with baking spray.

Place cut butter in freezer.

In a large bowl, combine the flour, baking powder, baking soda, salt and spices. Whisk together to get out all the clumps.

With your hands, mix the butter into the flour mixture until it resembles coarse breadcrumbs. Don’t work it too much or you’ll melt the butter with your body heat. I left some clumps of butter in the mixture.

In a smaller bowl mix to together pumpkin, brown sugar, vanilla, heavy cream and egg with a whisk. Fold into dry ingredients, again not over working the dough.

Wrap dough in plastic wrap and place in freezer until dough cools off some. You don’t want to freeze it, just get it cold.

Pat dough out into a disk about 1-1 1/2 inch thick. Cut like a pizza into 8 triangles. Place on baking sheet and lightly brush with heavy cream. Bake for 15-17 minutes.

Let completely cool.


Mix together powdered sugar, a little bit of vanilla ext, a little bit of heavy cream and a little bit of water. Mix together. Add more water as needed until you reach the consistency needed. Brush onto completely cooled scones. Let glaze completely set.

Spiced Glaze.

Mix powdered sugar, spices, a little vanilla and a little heavy cream. Mix together adding more cream as needed. Glaze should be very thick. Place in a ziplock bag or pastry bag. Drizzle on top of scones. Let set.

Eat and enjoy!


by Stephanie


One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s