Pumpkin Scones - A Starbucks Clone

Apparently the only way to buy pumpkin puree around these parts is in the big ol' cans. That means, once the can is open there had better be about five recipes ready to go to use the stuff up. There's no way I'm letting pumpkin go bad. I mean, shoot, one of the grocery stores I frequent only carries pumpkin seasonally! Who does that?! Be ready for several pumpkin recipes. :)

Anyway, insert the most fabulous Fall breakfast treat- EV-ER! Nothing, and I mean nothing, compliments a good cup of hot coffee like this scone. I wanted to drink coffee all day long to justify needing wanting a scone at 3:00PM.
When I started these I thought they were going to be difficult. I mean, don't scones just kind of sound difficult? To my surprise these were SUPER easy. I was able to get these whipped up while my little man napped, which is a small miracle.

Pumpkin Scones
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree
3 Tablespoons half & half
1 egg
6 Tablespoons cold butter, cubed
For the plain glaze: 
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half
For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves
  1. Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
  2. In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
  3. In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
  4. Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
  5. When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.
Using all my willpower to let these harden.
The intent of making these was to share half the batch with my neighbors. However, the Fall Fairy snuck into my house and these vanished, magically, before I could share.
The next time you have overnight guests make these (the night/day) before breakfast, and serve them with your best cup of joe. 



  1. I think I have this recipe...I'll have to check if it's the same. If so, I know how delicious they are!!! Yours looks so pretty!

    1. These are DELISH! Perfectly paired with a good cup of coffee - my favorite Fall breakfast :)

  2. these looks so good... I am going to have to make them soon. Thanks for sharing on Foodie Friends Friday and I hope you join us again.


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