Starbucks Pumpkin Scones

My kids don’t eat vegetables.  I mean not at all.  Pumpkin and the occasional zucchini, both snuck into breads and pancakes, are our only hope.

So, when Julia fell in love with Starbuck’s Pumpkin Scones, I knew I had to learn to make these at home.  We’ve tried a number of variations, and this one is my favorite…

These come pretty close for us, but they’re a not as crumbly, which I actually like.  And I usually make a batch, cook half and freeze half for later.  This can be done with most scones, and is a great skill to learn with baked goods.  Because sometimes I just don’t want to dirty up the whole kitchen (as you really have to do to make scones), but I NEED some baked goods.  I keep muffins, scones and cookie dough ready to bake in my freezer.
adapted from Sweet Pea’s Kitchen 


2 c. all-purpose flour (I mix 1 c. all purpose and 1 c. whole wheat pastry flour to make it a bit healthier)
1/4 c. sugar
1 T. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
6 T cold butter, cut into 1-inch cubes (I cut them first, then put them in the fridge until I’m ready to use them)
1/2 c. pumpkin puree
3 T. half-and-half (OK, I might have used cream here)
1 large egg


1 c. powdered sugar
2 T. milk

1 c. powdered sugar
2 T milk
1/4 t. ground cinnamon
1/8 t. ground nutmeg
1 pinch ground ginger
1 pinch ground cloves


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or silpat mat and set aside.
In a large bowl stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Cut in the butter with a fork, pastry cutter of food processor until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.

Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until lightly browned. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Recipe Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.  This works with most scones and muffins, so feel free to experiment with your other recipes!

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