• Scones

  • 2 cups all-purpose flour
  • 7 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup canned pure pumpkin puree
  • 3 tablespoons half-and-half
  • 1 large egg
  • 6 tablespoons cold butter

  • Plain Glaze

  • 1 cup plus 1 tablespoon powdered sugar
  • 2 tablespoons whole milk

  • Spiced Icing

  • 1 cup + 3 tablespoons powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of ground ginger
  • pinch of ground cloves


1. Preheat the oven to 425 degrees F.

2. Combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.

3. In a separate medium bowl, whisk together the pumpkin, half-and-half, and egg.

4. Cut the butter into cubes, and then add it to the dry ingredients. Use a pastry knife or a fork to combine the butter with the dry ingredients. Continue mixing until no chunks of butter are visible.You can also use a food processor: Pulse the butter into dry ingredients until it is the texture of cornmeal or coarse sand.

5. Fold the wet ingredients into the dry ingredients, then form the dough into a ball. Pat out the dough onto a lightly floured surface and form it into a 1-inch-thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. The scones should begin to turn light brown.

7. While scones cool, prepare the plain glaze by combining the ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.

8. When the scones have cooled, use a brush to paint a coating of the glaze over the top of each scone.

9. As that white glaze firms up, prepare the spiced icing by combining the ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this spiced icing over each scone using a pastry bag with a fine tip.You can create a cheap and disposable pastry bag by spooning the icing into a small storage bag, then snipping the tip of a corner off the bag and gently squeezing the icing through the very small hole. Allow the icing to dry for at least 1 hour before serving.

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Starbucks Pumpkin Scones, 3.0 out of 5 based on 3 ratings