Starbucks Pumpkin Scones Recipe
Starbucks Pumpkin Scones made with butter, sugar, flour, pumpkin puree & a blend of warm Fall spices. Tender, soft scones topped with a light vanilla glaze & buttery pumpkin drizzle, just like Starbucks!
Servings: 8 servings
Calories: 397kcal
Ingredients
- 2 ¼ cups all-purpose flour 280g
- 1 TBSP baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅓ cup granulated sugar 70g
- ½ cup butter very cold, cut into cubes (113g)
- ½ cup pumpkin purée 130g
- 1 egg
- 3 TBSP milk 50g
- 1 tsp vanilla extract
For the Vanilla Glaze
- 1 ½ cup powdered sugar sifted (125g)
- 2 TBSP heavy cream
- 1 tsp vanilla extract
For the Pumpkin Drizzle
- 3 TBSP powdered sugar
- 1 TBSP pumpkin purée
- 1 tsp pumpkin pie spice
- 1 TBSP milk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and cloves. Whisk to combine.
- Add the cold cubed butter to the dry mix. Use a fork (or pastry cutter) to incorporate the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces remaining.
- In a separate bowl, whisk the pumpkin puree, egg, milk, vanilla extract, and sugar.
- Pour the wet ingredients into the dry mixture. Use a spatula or wooden spoon to gently bring the dough together. If the dough feels too sticky, sprinkle in a bit more flour, one tablespoon at a time, until manageable.
- Turn the dough onto a lightly floured surface. Pat it into a 6-7 inch circle. Use a pizza cutter or sharp knife to cut circle into 8 wedges. Transfer scones to the prepared baking sheet, spacing them slightly apart.
- Bake for 15–18 minutes, or until the tops look set and edges are lightly golden. Cool completely before glazing.
- Vanilla Glaze: Whisk the powdered sugar, cream, and vanilla extract until smooth. Spoon or brush the mixture over the cooled scones to coat the surface.
- Pumpkin Drizzle: In another bowl, whisk all the ingredients for the pumpkin drizzle. Start with 1 tablespoon milk and add more as needed for a thick, drizzly consistency. Drizzle the scones with the pumpkin glaze once the base has set. Serve & enjoy!
Notes
Store leftover scones in an airtight container at room temperature and they will last for 2 days or refrigerate up to 5 days. Reheat briefly for best texture.
You can freeze unglazed scones for up to 2 months. Defrost at room temperature, glaze after thawing and reheating.
Nutrition
Calories: 397kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 107mg | Potassium: 259mg | Fiber: 2g | Sugar: 35g | Vitamin A: 3131IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg