Starbucks Inspired Pumpkin Scone Recipe

I don't know about you, but I am just over the moon that it's Pumpkin Spice Latté season again at Starbucks. But both thankfully (for my pocketbook) and unfortunately (for my cravings), we don't have a convenient Starbucks in our neighborhood. I suppose at this time of year that's also good (for my figure) because every time I get a Pumpkin Spice Latté I have to complement it with a delicious Pumpkin Scone.

Now, as a former barista, it is not difficult for me to recreate the superbly aromatic and creamy flavored beverage at home, but up until now there has always been something lacking. You'd be right if you guessed that the missing ingredient was a heavenly side of Pumpkin Scone, the trusty ol' companion to my sweet beloved PSL!

Not only is it one of my favorite caffeinated beverages, but the arrival of the glorious Pumpkin Spice Latté means that we're on the cusp of fall...therefore nearing the end of triple-digit heat here in Texas...which in turn means that the (self imposed) ban on using the oven has been lifted and I can start baking again...and THAT means that I can bake my own Starbucks inspired Pumpkin Scones!

Well I did. Today. And guess what? Now you can too because I'm sharing the recipe :) Of course, I didn't do a side-by-side taste test or anything, but I swear these are just as good as the pumpkin scones from Starbucks. But I'll let YOU be the judge of that!


P.S. You may also want to take a look at my Homemade Maple Pumpkin Butter Recipe. It's a delicious accompaniment to a fresh warm pumpkin scone!

Starbucks Inspired Mini Glazed Pumpkin Scones

Click here for Printable Recipe (no photos)

See below for a reader's gluten free / dairy free version of this recipe

INGREDIENTS:
yields 24 delicious mini pumpkin scones

PUMPKIN SCONES:

• 2 cups all purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 3/4 stick of butter (6 TBS), melted
• 1/2 cup canned pumpkin purée
• 1 large egg
• 3 tablespoons half-and-half

SIMPLE GLAZE:

•1 cup powdered sugar
• 2 tablespoons whole milk

SPICED GLAZE:

•1 cup + 3 1/2 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/2 tablespoon pumpkin purée
• 1 teaspoon pumpkin pie spice

INSTRUCTIONS:

Preheat the oven to 425º and line a baking sheet with parchment paper.

In a large mixing bowl, combine all dry ingredients (flour, sugar, baking powder, salt, and pumpkin pie spice) and mix well.  If you have a sieve then sift ingredients into the bowl, otherwise you can use your hands to mix and break up clumps in the mixture.

Add the melted butter to the dry mixture and fold in. Use your hands to continue to mix and break up the clumps the butter created into pea-size or smaller:

In a separate bowl, combine and whisk together the pumpkin purée, egg, and half-and-half.

Add the wet mixture to the dry ingredients and fold in with a wooden spoon or spatula to form a dough. If necessary you can use your hands to make sure all the dry ingredients are moistened well.

Transfer the dough to a floured surface and form into a log and flatten into a rectangle approximately 12" long by 4", and about 1" thick. You can use a rolling pin or just shape it with your hands.

Using a sharp knife, cut the dough into three equal sections, then cut diagonally from corner to corner of each of those sections. Cut diagonally the other way to make an 'X' in each of the three sections of dough.  If you want large scones, you can stop cutting here; but keep in mind they may need an extra minute or two of baking time.

Cut down the middle, longways, and again vertically through the middle of the three original sections of dough. You should have 24 more or less equal triangles of dough!

Transfer the dough triangles onto the parchment covered baking sheet and bake for 12-15 minutes. Scones will rise a little bit during baking but they don't spread out much so they can be pretty close together.

While your pumpkin scones are in the oven (creating tantalizing scents reminiscent of upcoming fall holidays) you can make your glazes. In one bowl, combine 1 cup powdered sugar and 2 tablespoons of milk and stir with a spoon to make your simple white glaze.

In another bowl, mix 1 cup + 3 1/2 tablespoons of powdered sugar, 2 tablespoons milk, 1/2 tablespoon of pumpkin purée, and 1 teaspoon pumpkin pie spice and stir with a spoon. Transfer this spiced pumpkin glaze to a small ziploc bag or a small-tipped squeeze bottle.

When the scones have finished baking, place them on a wire rack and-here comes the hardest part- allow to cool completely before icing (and eating!).

Paint the simple white glaze over the top of the cooled scones with a basting brush and allow the glaze to set.

Then decorate with the spiced glaze by squeezing from the ziploc bag with a tiny part of the corner snipped off, or with your squeeze bottle.

Serve and enjoy!

I would LOVE to hear how you think these compare to Starbucks' Pumpkin Scones. If you try this recipe, drop me a comment and let me know what you think!!

To see the gluten free / dairy free version of this recipe click here!