It’s full fledge fall around here and I absolutely love it. As soon as that cold breeze starts drifting through the valley that we live in, my soul gets slightly more happy and at peace. I’m not sure if it’s the brightly colored leaves, the crisp mornings, leather boots, steaming cups of spiced lattes or just the anticipation of the festivities to come in the near future. In our household, fall means late days spent working on the farm. Hazelnuts are dropping from their trees, pumpkins are fattening and fields are being prepared for the coming winter.

Fall also means delicious pies, cakes, breads, soups and anything else you can imagine with a star ingredient of pumpkin! Combined with warm spices- cinnamon, ginger, cloves, and nutmeg, pumpkin really comes alive and becomes more than that thing we carve to sit on our porches- it becomes heavenly. Scones are one of my favorite things to make (and eat!) and are fairly straightforward. They require very little equipment and can be made relatively quickly. These pumpkin scones are based on Starbucks scones that come out every fall. But unlike their scones- these are much cheaper, can be made any time of the year and are much better, if I do say so myself.

These scones are made with canned pumpkin found at your local market. Similar to Starbucks, they are topped with a creamy glaze and a pumpkin spiced drizzle. One recipe makes 8 large scones but can also be cut to make 16 mini scones.

Tips for making the perfect scones:

Use unsalted butter that is very cold. This allows you to control the saltiness of your scones. We want the butter to be very cold in order to give our scones a nice flaky texture.
Don’t over work the dough. If it is over mixed, you will be left with a tough scone. Mix until the dough just comes together.
Chill the scones before baking. This will help relax the dough and keep that butter cold so that our scones are tender.
Don’t over bake! There is nothing worse than an over baked dried scone. We want them tender and moist.
Allow scones to cool completely before glazing or else most of your glaze will melt right off.

When making these scones you can really cut them any size you’d like. I typically do the traditional triangle shape, which gives you 8 medium sized scones. Feel free to cut them into 16 small triangles, which is perfect for a party or for kids. For 8 scones you would form your scone dough into an 8-inch circle and cut like a pizza into 8 triangles.

I hope you love this recipe! Best if combined with a strong cup of coffee, a plaid blanket on your lap and an amazing book that you can escape into. Enjoy!

XO- K

Heavenly Pumpkin Scones

Copy cat Starbucks pumpkin scones. These are moist pumpkin flavored scones with a glaze and pumpkin spiced drizzle. Perfect with a cup of coffee on a fall day.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Resting time 30

Total Time 1 2

Course Breakfast, Snack

Servings 8 Scones

Ingredients

For the scones:

2 ¼ cup all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
⅓ cup light brown sugar packed
½ cup unsalted butter cold, cut into small cubes
¾ cup canned pumpkin
3 tbsp heavy cream
1 large egg
1 tsp vanilla extract
1 tbsp honey

For the glaze:

1 cup powdered sugar
4-5 tbsp heavy cream

For the pumpkin spiced drizzle:

2 tbsp canned pumpkin
¾ cup powdered sugar
¼ tsp cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground ginger
1 tbsp heavy cream

Instructions

To make the scones, in a medium bowl combine flour, baking powder, baking soda, salt, spices and brown sugar. Whisk together. Add butter and cut in using a pastry cutter until it resembles coarse crumbs.
In a small bowl whisk together pumpkin, heavy cream, egg, honey and vanilla extract. Add wet ingredients into butter flour mixture. Using a wooden spoon gently incorporate ingredients until completely combined, taking care not to overmix dough.
Turn dough out onto a lightly floured work surface and pat into an 8 inch circle. Using a pizza cutter or knife, cut in half, then in half again. Cut each quater in half one more time equaling 8 evenly shaped wedges.
Line a baking sheet with parchment paper or Silpat. Gently place dough wedges onto tray 2 inches apart. Place in fridge for 30 minutes to allow the dough to relax and harden up the butter. Preheat oven to 425° while dough is refrigerating. When dough is ready, bake for 12 minutes or until tops are lightly golden. Let cool on baking sheet for 5 minutes then move to a wire rack to finish cooling.
To make the glaze, add heavy cream and powdered sugar to a small bowl. Mix with a spoon until smooth and creamy. Glaze should not be runny but rather a thick consistency like softened butter (spreadable but will hold its shape). Add additional cream as needed if too thick. Gently spread glaze onto the tops of the cooled scones with an offset spatula or the back of a spoon. Leave at room temperature to set.
To make the spiced drizzle, add pumpkin, powdered sugar, cream and spices to a small bowl and mix until completely combined. Put drizzle into a small zip lock bag and seal. Make a very small cut in one corner of the bag. Drizzle over each scone. Allow to set at room temperature.
Store in an airtight container.