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Simple Starbucks Pumpkin Scones

Simple Starbucks Pumpkin Scones That Make Mornings Magical

Enjoy these Simple Starbucks Pumpkin Scones, a delightful homemade version inspired by the beloved café treat, perfect for autumn mornings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Feel free to substitute with a gluten-free flour blend if necessary.
  • 1/2 cup Packed Brown Sugar Swap for coconut sugar or white sugar if preferred.
  • 1/4 cup White Sugar You can omit it for a less-sweet option.
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • 1 teaspoon Baking Soda No substitutions here.
  • 1 tablespoon Baking Powder No substitutions here.
  • 1/2 teaspoon Salt Essential for the recipe, no substitutions.
  • 1/2 cup Unsalted Butter Keep it cold for best results.
  • 1 cup Chilled Pumpkin Puree Always opt for canned puree, not pie filling.
  • 1/4 cup Cold Milk Substitute with non-dairy milk for vegan option.
  • 1 large Egg Substitute with a flax egg for vegan option.
  • 1 teaspoon Vanilla Extract Crucial ingredient, do not substitute.
For the Glaze
  • 1 cup Powdered Sugar No substitutions here.
  • 2 tablespoons Heavy Cream Milk works for a lighter glaze.
  • 1/2 teaspoon Pumpkin Pie Spice No substitutions needed.

Equipment

  • Oven
  • mixing bowls
  • baking sheet
  • Parchment paper
  • Pastry Cutter
  • spatula
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Whisk together chilled pumpkin puree, cold milk, egg, and vanilla extract in a medium bowl until combined.
  3. In a large bowl, mix the all-purpose flour, both sugars, ground spices, baking soda, baking powder, and salt.
  4. Cut in the cold, diced unsalted butter into the dry mixture until it resembles coarse crumbs.
  5. Create a well in the center, pour in the pumpkin mixture, and mix gently until combined.
  6. Turn dough onto a floured surface, shape into a rectangle about 1-inch thick, and cut into squares or triangles.
  7. Bake the scones for 17-18 minutes or until golden brown; let cool on a wire rack.
  8. Prepare the glaze by whisking together powdered sugar and heavy cream until smooth.
  9. Pour the vanilla glaze over the cooled scones and allow to set for 15-20 minutes.

Nutrition

Serving: 1sconeCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 230mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For best results, keep all ingredients cold and avoid overmixing the dough. Chill cut scones for 20 minutes before baking for better texture.

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