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Spiced Pumpkin Scones Recipe

by on October 22, 2012 · 159 comments

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin Scones

When walking around town the other day, it hit us. The smell of fall just hit us. It’s some odd combination of falling leaves, pumpkins outside every door and quick whiffs of all those pumpkin spiced lattes as people walk by. You also start to notice store fronts changing colors – blouses and shirts on display look warmer and show off darker colors and patterns and grocery stores start displaying pumpkin puree for all those pumpkin recipes they know we all want to make. And, of course, you can buy Starbucks pumpkin scones! Yep, they’re good — heavily spiced, perfect with coffee and the prettiest orange color. Just perfect for when you’re all caught up with fall. Within days of biting into our first Starbucks pumpkin scones, we were determined to make our very own at home. We, of course, took a few liberties, but these pumpkin scones are pretty darn close.

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin Scones

How to Make Our Spiced Pumpkin Scones Recipe That Were Inspired by Starbucks Pumpkin Scones

The trick to making a great scone is cold butter — if it isn’t cold, you’re done before you even get started. See that photo below? See all those specks of yellow? That’s butter, cold butter.

To make these pumpkin scones, you first need to combine flour, baking powder, baking soda and a bunch of delicious fall spices. Then, you “cut” in some cold butter — we do this by hand with a pastry cutter, but you can use two knifes (takes a bit longer) or speed things up and use a food processor. Basically, you cut the butter into the flour just until the mixture looks like coarse crumbs or cornmeal. Then, add in pumpkin puree, an egg, vanilla and a little half and half to make a dough.

Pat the dough out into a rectangle, cut into triangles and you’re ready to bake!

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin Scones

After the pumpkin scones have baked, we add two glazes to them. Just because this is what we do, does not mean you need to follow suit — if you would prefer, use only one of the glazes or none at all. It’s completely up to you!

The first glaze we add is a simple sugar glaze – made from powdered sugar and half and half. Then, we make a similar glaze but add lots of spices and a little pumpkin puree. Not only does it look pretty, but it adds a little extra spice – something we really loved about the Starbucks pumpkin scones recipe.

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin SconesDid you enjoy our Spiced Pumpkin Scones Recipe? If so, you may also enjoy these:

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Spiced Pumpkin Scones Recipe
 
Prep time
Cook time
Total time
 
The inspiration for this pumpkin scones recipe was a popular treat from Starbucks! The ingredient list for these pumpkin scones is a little longer than you usually see on Inspired Taste. We really wanted these scones to be heavily spiced, which means we used lots of cinnamon, ginger, ground cloves and nutmeg both in the scones themselves as well as in a spiced glaze that we drizzle over the cooled scones.If you wanted to simplify this recipe a bit, the scones are delightful without both of the glazes - not too sweet and perfect warm with a little butter. One more thing, we call for molasses in this recipe - we felt it gave a nice backbone/foundation to the scones. If you do not have it on hand and prefer not to buy a whole bottle just for one tablespoon, the scones are delicious without it.
Yield: 16 scones
You Will Need
For the Pumpkin Scones:
  • 2 cups (280 grams) all-purpose flour
  • 1/3 cup (65 grams) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons (113 grams or 1 stick) cold unsalted butter
  • 1/2 cup (113 grams) pumpkin puree
  • 1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)
  • 3 tablespoons half and half
  • 1 large egg
  • 2 teaspoons vanilla extract
For the Simple Sugar Glaze:
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 to 2 tablespoons half and half
For the Spiced Glaze:
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 tablespoon pumpkin puree
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons half and half
Directions
  1. Center a rack in the middle of the oven and heat oven to 400ºF. Line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).
  2. Make Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
  3. Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes.
  4. (You could also use a food processor for this - if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
  5. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.
  6. Transfer the dough to a floured surface. Knead three to four times until it comes together.Spiced Pumpkin Scones Recipe
  7. Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.Spiced Pumpkin Scones Recipe
  8. Bake Scones: Transfer scones to baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
  9. Glaze Scones: Once scones have cooled, make the glazes.
  10. To make the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.
  11. Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.
  12. For the pumpkin spiced glaze, combine the sugar, pumpkin puree, spices then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Use a spoon to drizzle a zigzag pattern across each scone.Spiced Pumpkin Scones Recipe
  13. Wait 15 minutes or until the glaze has set then enjoy!
  14. To Store: Scones are best eaten fresh. If you do anticipate leftovers, your best bet is to freeze the unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to three weeks. Bake in a 400ºF oven straight from the freezer. (They may take a few extra minutes).
  15. To store baked and glazed scones, we’ve found covering these with plastic wrap and refrigerating is best. They will lose a little moisture, but will still taste great.
Notes and Tips
Half and half is made from equal parts of whole milk and cream. It is sold in the United States in cartons next to milk. If you do not have it on hand, you can make your own or use cream instead.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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159 Comments

1 Averie @ Averie Cooks October 24, 2012 at 3:23 am

They are beautiful! Just saw them on FG. Starbucks is going to be calling you for your recipe :)

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2 Joanne October 24, 2012 at 9:49 am

Thanks :) We’ll accept the call!

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3 Chung-Ah | Damn Delicious October 24, 2012 at 9:35 am

Amazing! This looks 1000000x better than the Starbucks kind!

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4 Joanne October 24, 2012 at 9:51 am

Thank you!

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5 beyaz show October 24, 2012 at 10:35 am

Amazing! This looks 1000000x better than the Starbucks kind!

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6 Katarina October 24, 2012 at 10:38 am

Yummy, I love these!

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7 Dahlia October 25, 2012 at 2:07 pm

Wow!! These look yum! Thanks for the step-by-step!

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8 Addielyn October 29, 2012 at 3:10 pm

My mom and I have always been a HUGE fan of Starbucks pumpkin scones. When I saw this recipe on foodgawker I knew I had to try it. I made these one Sunday morning and my whole family loved them! They are even better than Starbucks! Thanks for the recipe!

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9 Joanne October 30, 2012 at 3:33 pm

So happy you enjoyed them :)

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10 Louisa Ritchotte November 8, 2012 at 5:31 pm

Try these wonderful scones, nothing can beat them and the family will love them come the holidays.

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11 Joanne November 9, 2012 at 10:48 am

Thanks :)

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12 karla brown November 12, 2012 at 6:35 pm

I had my first Starbucks Pumpkin scone today- and was in heaven with the treat. Immediately googled this , and now I’m in heaven again! This will become a fall tradition for me. (and save me the trip to Starbucks). I especially love the extra touch of the spiced glaze…. makes me feel like I actually baked something super fancy! Thanks and I hope my kids DON”T like them!

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13 Lenita November 14, 2012 at 7:53 pm

I just made these – YUM! Thanks for the recipe!! :-) What is a good way to store them? In an air-tight container?

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14 Adam November 15, 2012 at 12:26 pm

Yep – definitely store in a an airtight container. To extend shelf life, try in the fridge, too.

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15 karla brown November 21, 2012 at 2:27 pm

I didn’t like what happened to them in an airtight container, they got really mushy and the icing lost it’s shape and prettiness. I prefer just on a plate w/ saran wrap over (not too tight) so they get a tad bit crunchy.

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16 Joanne November 23, 2012 at 4:55 pm

Hi karla, thanks for sharing your experience! We appreciate it :)

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17 Erika December 27, 2013 at 8:45 am

Hey the same thing happened to my scones when I stored them in an airtight container over night. You suggested putting them on a plate with plastic wrap over them, one question though, when you said they get a tad bit crunchy, is that a good thing or bad thing?

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18 Joanne December 30, 2013 at 11:28 am

Most scones, including these, are best eaten the day of baking. It’s a balance when storing — they can become dry around the edges or soggy. Things to keep in mind — let the scones cool completely before storing. A loose piece of foil or plastic wrap works if you’re storing a few hours or overnight. Another option is to store covered in the fridge. Finally, you could freeze baked and cooled scones.

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19 Ay Sontespli September 17, 2013 at 6:54 pm

Leftovers? Who has leftovers? I made these quite a few times last year for a grade 3/4 class I was working in…there were never leftovers. At home, if by chance there is a paltry one or two leftover, I taunt the family by keeping them displayed on my cake plate ;)

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20 Joanne September 18, 2013 at 11:46 am

Haha, nice! I think we would just keep them hidden for ourselves ;)

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21 Anonymous_Baker November 16, 2012 at 8:19 pm

I made these on November 15th, 2012. While there are more ingredients than I usually have patience for, they were fantastic. (I included the molasses) The measurements were precise: there was exactly enough of both glazes, with none left over and they looked just like your step-by-step photos. Having never been in a St*rbucks, I didn’t know what to expect, but 4 women wept with joy while they ate them. Thank you sincerely.

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22 Krista November 24, 2012 at 8:18 pm

I just made these and they are fantastic!! Thank you so much for sharing your recipe!

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23 Diane Roark November 27, 2012 at 1:50 pm

I do love fall spices. These pumkin scones look wonderful! I just love your blog. Your pictures are amazing!! Blessings to you and your great blog, I would be thrilled if you visit me anytime! Have a great Christmas season.

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24 Rhea November 28, 2012 at 8:37 pm

Just made these tonight. I love anything with pumpkin in recipes and these are fantastic! They are so easy and fast! My entire family enjoyed it! I agree, the amounts for the glazes were just right. The scones taste great even without the glaze. Thanks for sharing!

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25 Joanne November 29, 2012 at 1:57 pm

Thanks Rhea!

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26 Elizabeth Hetrick December 9, 2012 at 3:42 pm

This is the first time that I have made a light and fluffy scone at home. Wonderful recipe! Super yummy!

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27 Florence February 10, 2013 at 12:22 pm

Wow ! I agree you cannot beat this recipe ! I made this recipe today and it is the BEST ! I love pumpkin flavor and the Starbucks version but nothing is better than home made …… Especially when they turn out so great from this recipe !

Thank you !

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28 Joanne February 10, 2013 at 1:29 pm

Thanks so much! So glad you loved it!

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29 LindaLou February 10, 2013 at 9:50 pm

Just made these tonight. They are delicious! I did not want as much icing, so I split the icing in half for each batch and just drizzled it on to the scones. These will be a favourite in our house.

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30 Shauna February 19, 2013 at 12:10 pm

I have never posted before…….but, this is simple and delicious! ( with/without the glaze!)

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31 Suzanne March 10, 2013 at 6:07 pm

These are so very good and extremely easy to make. They look picture perfect with little effort!

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32 Tausha May 10, 2013 at 6:44 pm

This sounds like an amazing recipie but, I am not really sure where you get the molasses at. Is there any way you can alter the recipie so that you don’t have to use it?

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33 Joanne May 13, 2013 at 1:50 pm

You can omit molasses from the recipe (it adds a little extra depth of flavor, but the recipe works without it). You can buy molasses in regular grocery stores. It is usually sold next to honey.

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34 Naomi May 18, 2013 at 4:06 pm

These turned out great! Putting both glazed frosting on the scones is a bit sweet but still is really good.

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35 connie June 4, 2013 at 5:07 pm

just made these, i never have much success with scones. these are delicious!

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36 Jacqui June 19, 2013 at 6:33 pm

Hi,
What is half and half in the spiced pumpkin scones recipe? Thanks . Jacqui

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37 Joanne June 19, 2013 at 7:22 pm

Half-and-half is commin in the US. It is half cream and half milk. For this recipe, substituting whole milk or cream would be okay.

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38 Chrysti November 4, 2013 at 8:07 am

Yep, I didn’t have half and half, but used whole milk. Worked really well!

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39 nicole j. wroblewski August 8, 2013 at 11:29 am

Holy smokes, these were amazing. I just took my second batch out of the oven. Great recipe, great instructions. Thanks so much!

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40 Joanne August 8, 2013 at 12:29 pm

So glad you love them as much as we do :) Hooray for second batches!

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41 Jennifer August 14, 2013 at 3:39 pm

I’m practicing some new recipes for fall. I just made this one and I’ll never buy a pumpkin scone again! These are deliciously wonderful! We will see if they can last until my hubby gets home.

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42 Janice August 29, 2013 at 2:32 pm

These look amazing. I’m going to attempt them with whole wheat flour.

Quick question – As the molasses is optional, would I be ok to use pure maple syrup in it’s place, instead of omitting it altogether?

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43 Joanne August 29, 2013 at 4:27 pm

Sure! Maple syrup would add be great.

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44 nola bowering September 8, 2013 at 8:55 am

These Scones were AMAZING loved them! Thank you

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45 Kelly September 9, 2013 at 9:54 pm

I was a bit skeptical at first as to how they would measure up to starbucks pumpkin scones, but I can say with confidence- they are much better! Incredibly moist, and rich with pumpkin spice flavors- I only used the plain icing, and I thought it was more than enough sweetness (especially if you want to go easy on the sugar). Next time, I’ll even make a batch without icing!

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46 Joanne September 16, 2013 at 11:37 am

Nice! Glad you enjoyed them.

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47 Anya September 13, 2013 at 11:43 pm

Do these freeze well?

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48 Joanne September 16, 2013 at 11:24 am

Hi Anya, we’ve never tried to freeze these particular scones, but they should be just fine. Here’s a great article for how to freeze and bake frozen scones: http://www.thekitchn.com/freezer-frenzy-scrumptious-scones-167154

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49 Elise September 18, 2013 at 1:57 am

Absolutely delicious!! I substituted pure maple syrup for the molasses like someone else, as I didn’t have any handy, and followed the rest of the recipe pretty closely. Very moist, delicious and the perfect amount of sweetness (I like things sweet). Definitely something I’ll make again :)

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50 Joanne September 18, 2013 at 11:44 am

So glad you liked them. We’ve never tried using maple syrup instead of the molasses — a great idea, though!

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51 Claryn September 21, 2013 at 2:19 pm

Thank you for this recipe! My best friend asked me to make pumpkin scones for the reception following her twins’ baptism and with time badly running out, I was getting desperate. I just finished making these and they’re wonderful!! I cut them using a shot glass to make them bite sized and other than cooking for 7 minutes, I didn’t change anything. They’re pretty, small, tasty, and perfect for the reception!

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52 Donna September 22, 2013 at 10:51 am

These look delicious and I cannot wait to try them. One quick question though – could I substitute pumpkin pie spice? If so, how much? I normally like to use the spices separately, but I read somewhere about the Trader Joe Pumpkin Pie Spice – which I bought – and absolutely love!

Thanks

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53 Joanne September 22, 2013 at 11:28 am

Yes, of course. Pumpkin pie spice sounds great. As for how much, we’d suggest using the same amount as cinnamon. (So 1 teaspoon). Although, a little more couldn’t hurt.

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54 Kelly September 25, 2013 at 3:29 pm

Help! My scones never “came together” when I added the wet mixture to the dry. I had a big sticky blob of pumpkin! My house smells great and they are cooling now, but any tips on why it never came together?

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55 Joanne September 30, 2013 at 3:13 pm

Strange. Next time, if the same thing happens, try sprinkling a little more flour over the dough and work it until it comes together. Hope that helps.

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56 Deidre December 5, 2013 at 7:44 pm

same thing happened to me. i used real pumpkin and a food processor don’t know if that was the problem, but i added more dry ingredients , put the batter between 2 sheets of parchment , rolled it out and stuck it in the freezer overnight. baked the next day. tasted amazing, but hope the next batch won’t be so wet.

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57 Joanne December 9, 2013 at 12:14 pm

Hmm, interesting. Not sure what happened here. Let us know how the second batch works out for you. Glad they still tasted great :)

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58 candace September 26, 2013 at 11:32 am

i have made these 3 times already and will be making 2 more batches tomorrow night for a bake sale on saturday morning (to raise money for the multiple sclerosis society)! i love bringing them in to work and enjoying at my desk with a cup of coffee. i think it will become my sunday night ritual to make them for the week ahead! thanks a ton!!

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59 Kristine Eidsness September 28, 2013 at 8:45 pm

These were AMAZING! Thanks for the recipe.

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60 Kim October 1, 2013 at 12:22 pm

Excellent! Perfect blend of pumpkin of spices. Easy to make. My husband (who had never had a scone) can’t get enough of them.
Thanks for the great recipes and information!

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61 Katie October 1, 2013 at 4:44 pm

Absolutely delicious! I increased the amount of spices a little, which gave them more flavour. Way better than starbucks!

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62 quiltyknitwit October 2, 2013 at 8:44 pm

Wow, just made these & they are wonderful! How clever of you to come up with this recipe. I made mine w/o any glazes & they’re spicy with just enough sweetness.

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63 Alma October 3, 2013 at 9:00 am

Wow! I never comment on blogs, and just do the recepie, however this needs to be said! Followed your recipe to a t minus the molasses which I didn’t have on hand (used honey) they turned out delicious! Thank you!!

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64 Joanne October 6, 2013 at 12:05 pm

So glad you enjoyed them :) Thanks for coming back and sharing!

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65 sarah October 4, 2013 at 5:25 pm

I made these today and they came out very bland tasting im not sure what i did wrong but i was very disapointed.

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66 Joanne October 6, 2013 at 11:55 am

Not sure why this happened. Next time, try increasing the spices a bit. Hope that helps.

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67 LP October 6, 2013 at 9:48 am

I want to make these so bad…but it’s pouring here! I wonder if I increased flour by…say a 1/4 c if they’d be safe. Looks delicious, thanks for the post!

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68 Joanne October 6, 2013 at 11:49 am

It’s hard for us to say, but once the scone dough is mixed and on a work surface, you can add more flour as needed.

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69 Ellyn October 8, 2013 at 8:54 pm

Delicious. Great instructions with photos. Just a little confusion – cooking time at start says 20 minutes, in content of recipe it says to bake 10-15 minutes. Also photo shows yield of 12- recipe says yield of 16.

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70 Joanne October 14, 2013 at 10:09 am

Hi there — the photo does not show all 16 scones (there are four cut off in the top of the image). The recipe will yield 16. We were generous with the bake time, but we did edit the recipe to remove any confusion. They should take between 10 and 15 minutes.

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71 joanna October 8, 2013 at 11:00 pm

These were delicious! Thanks! I especially love the pumpkin-spice glaze. We made these to give to my daughter’s teacher…I can’t wait to hear how she likes them!

I have extra pumpkin glaze left over, which is kind of dangerous for me. But it was delicious!

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72 Lynda October 11, 2013 at 7:41 pm

Thanks for creating this recipe. Starbucks pumpkin scones have been my favorite for years. But since Starbucks acquired a bakery out of San Francisco, all the pastry items have changed ( I live in the Seattle area and we sometimes see changes here before other areas). Eventually the entire US will go to these new items.

Sooo . . . I was aching for one of their scones . . . googled . . . found you . . . and I’ll be making these this weekend. :-D

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73 shawn October 12, 2013 at 4:14 pm

I just made these and they came out great! I did think it was a lot of effort. Although, I did not have all of the best kitchen gadgets that could have made this a little easier. I also used fresh pumpkin that I had just cooked, so that made it seem like a l more work. Anyway, a great recipe, I do wish the dough would have been a little more firm so I could have had an easier time making the scone triangles.

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74 Megan October 14, 2013 at 2:53 pm

I don’t have molasses or clove, will this still work? I do have honey on hand! I want to try these today :)

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75 Joanne October 15, 2013 at 11:12 am

You can skip both — the molasses adds depth and color and the clove adds some spiciness. The scones will still taste great, though.

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76 Felicia October 14, 2013 at 3:55 pm

First attempt, my mix was too soft to make into a scone. So I made Pumpkin Spice Cake.

Can’t wait to try it again, I’ve got plenty of ingredients left.

It was super delicious and my coworkers liked it to.

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77 Joanne October 15, 2013 at 11:12 am

Hi Felicia, we’re so glad you were able to adapt on the fly :) Next time, try adding a little more flour — the mixture is pretty wet, but there’s no problem adding flour until you are able to work with it. Hope that helps :)

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78 Perhaps muffins October 21, 2013 at 4:34 pm

I had the same issue. It made a nice cake. Perhaps muffins.

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79 carol October 16, 2013 at 11:40 am

Loved them great tasty and the most delicious scones I’ve ever had or made for that matter.
I will make them every year for the holidays. Thank you! I will be posting a pic on my. IG
@carols_got_cakes

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80 Joanne October 16, 2013 at 12:26 pm

So glad you loved them :) ….. and woohoo for instagram :)

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81 Mary October 16, 2013 at 2:15 pm

These were delicious, moist and perfectly spiced! My dough was a bit sticky, but that may be why they were so tender and yummy. :)

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82 Anonymous_Baker October 18, 2013 at 7:53 pm

After posting about these on November 16, 2012, I have another comment: these scones helped me get a job in a bakery! Now that a year has gone by and these are once again on the menu, I think of you both and send my thanks.

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83 Joanne October 21, 2013 at 9:19 am

Wow, that is amazing! Thank you so much for coming back and letting us know. We’re so excited for you :) You just made our month!

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84 Julian Daher October 19, 2013 at 9:15 pm

Oh my goodness these were absolutely fantastic! What a brilliant recipe! Made them at about half past 1 this afternoon and they were gone by 3! Definitely making these again! Thumbs up!!

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85 Joanne October 21, 2013 at 9:13 am

So glad you enjoyed them :)

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86 Rebecca October 20, 2013 at 11:33 pm

Who know making scones could be so easy??!! Thank you for the ‘how to’ pics and this wonderful, delicious recipe!

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87 Rosemary October 23, 2013 at 4:12 pm

Just have to make these when I’m baking for Thanksgiving. Thanks for the recipe!

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88 Diane October 23, 2013 at 6:11 pm

I made these last night for a pre-Thanksgiving dinner. They were fabulous. Received so many compliments. Will definitely make them again.

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89 Dawn October 27, 2013 at 11:34 am

This is an awesome recipe. We liked it so much we made a second batch to freeze. I think you could make 1/2 the glaze and still be very happy.

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90 Cathy October 28, 2013 at 4:53 pm

I made these today and the family loves them! Because of allergies to egg and cow’s milk in our family, I made them without egg (used 1/4 cup of applesauce) and substituted dairy-free margarine and soy milk for the the remaining dairy products. They were delicious! Thank you so much for sharing this.

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91 Joanne October 30, 2013 at 9:46 am

Thank you for coming back and sharing your substitutions – so glad you enjoyed them :)

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92 Kristin November 3, 2013 at 8:38 pm

I rarely comment on blog posts but I made the scones tonight and they are unbelievably good. I did up the cinnamon because I like a lot of it, and I subbed maple syrup for the molasses because I forgot I had a jar in the cabinet. Oops. Otherwise, I stuck to the recipe and used a food processor to cut in the butter. My oven may run a bit hot because they were done after about 8 min.
I froze half of them prior to baking and am glad I did or I would have eaten half the batch right away.

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93 Joanne November 4, 2013 at 10:43 am

Hi Kristin — Isn’t it annoying when ovens aren’t true to the temperature (ours runs cold). We like to keep an oven thermometer in there all the time to make sure. So glad you were able to make the scones and that they turned out well for you :)

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94 Dawn November 3, 2013 at 8:47 pm

These were amazing. I have made them twice and they freeze great.

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95 Chrysti November 4, 2013 at 9:47 am

Have made these now, and would like to comment on a substitution I made. I live in England, and don’t have access to real molasses. So I used treacle instead and they turned out great! The dough was really sticky though so I had to add extra flour as I was kneading it to get it to “come together” as you say. Will definitely be making more of these in the future!

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96 Joanne November 4, 2013 at 10:38 am

So glad you enjoyed the recipe. We’ve been meaning to try treacle – thank you for sharing that it worked for you :)

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97 Tianna November 4, 2013 at 1:24 pm

Starbucks discontinued their pumpkin scones which I was greatly dissapointed about, so THANK YOU for this awesome recipe! I will be making these for the ladies at MOPS!

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98 Candise November 5, 2013 at 2:32 pm

I have never made scones before. I have to be at work at 6:30am every morning and was hoping to be able to make these the night before? Is this possible or not recommended? I would like to make these and take them to work tomorrow! :)

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99 Joanne November 8, 2013 at 2:08 pm

Yep — store the scones lightly wrapped in the fridge. If they are tightly wrapped or stored in a container that’s completely sealed, they might turn a little mushy on top.

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100 Erika December 27, 2013 at 8:50 am

Hi Joanne, what exactly do you mean by lightly wrapped in the fridge, because when I put a few of them in the fridge Even with foil, it made them dry. Any other suggestions?

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101 Joanne December 30, 2013 at 11:25 am

You could freeze the baked scones — then thaw before you want to eat one. Or, loosely cover and let sit on the counter.

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102 ki November 6, 2013 at 5:20 pm

These are SO delicious and easy, and it was my first time baking scones!
I skipped the molasses and frosting (used cream cheese instead) and used 1 1/2 tsp of Pumpkin Pie Spice. Next time I’ll add 2 tsp of spice and cut them slightly larger so I can put them in the toaster the next day.
Thanks for the recipe – it’s definitely a keeper!!!

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103 Meg November 10, 2013 at 3:31 pm

These are delicious! I have always loved Starbuck’s pumpkin scones and LOVE the fact that I can now make them at home! Thank you!!!

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104 Caliheart November 11, 2013 at 12:48 pm

These were AMAZING!!! Made them for a family brunch and everyone loved them and took some home. They were easy, super moist and considering I live in a building on top of Starbucks, these will definitely save me some money! Thank you :)

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105 Sarah November 11, 2013 at 8:55 pm

These scones were absolutely delicious! They were fairly easy to make. I cooked them for 10 minutes and they came out perfectly! The spice in these scones are really good, but what really brings all the flavors together is the glaze. My family loves them! We can’t wait to make more of these while the fall lasts!

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106 Clyo Beck November 12, 2013 at 12:30 pm

Thank you for this recipe! Made these last night; they turned out scrumptious. I did make an alteration to the spiced icing, substituting about 3 ounces of cream cheese for the pumpkin puree, as an experiment. While it tastes wonderful, let me warn anyone thinking about doing the same thing that, with the cream cheese added the icing doesn’t harden up – not even in the refrigerator – so I’m keeping the icing in a container in the fridge and we’re icing them as we eat them. Obviously that won’t work for transport or to give as gifts, but as this batch is just for us, I’m very happy with the delicious result. As the next batch will likely be made to give away, I’ll stick to your icing recipe. ;-)

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107 Michelle November 14, 2013 at 12:48 pm

Thanks, Joanne, for this recipe! I made them a couple days ago and was very pleased with the results. I saw a few other recipes that used granulated sugar, so I wonder how much of a difference that would make.

Thanks, Clyo, for the warning. I was planning on trying cream cheese (with the sugar glaze) the next go around. Now I know better, although I’m sure it tastes delicious!

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108 Sandi November 13, 2013 at 2:10 am

Why would you use a non standardized measurement, baking is an accurate ingredient for best results

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109 Joanne November 13, 2013 at 3:52 pm

Hi Sandi, we’re not quite sure what measurement you are referring to. Would you mind letting us know which measurement you are concerned about? Thanks!

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110 Emmie November 15, 2013 at 10:05 am

Really great results!! Thanks, Joanne. I’m curious though, how substituting white sugar for brown sugar and molasses would alter the recipe…but I don’t want to mess with something that turned out so well…

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111 Joanne November 18, 2013 at 11:13 am

Brown sugar usually adds more moisture to baked goods. It also tends to make things tender. White sugar should work fine, the scones just might seem less moist in the middle.

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112 Sylvia November 16, 2013 at 6:49 pm

I cant believe how easy this was! (I always assumed scones were hard to make) They came out perfectly moist, spicy, amazing! So good, in fact, my hubby and I put the steaks back in the freezer and ate scones for supper! This will be a new favorite at our house. I have one question though that I havent been able to find the answer to on the blog…..how many calories per serving??? (I know. Buzz kill, right?)
Sylvia

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113 Joanne November 18, 2013 at 11:27 am

Hi Sylvia, So glad you enjoyed the recipe :) At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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114 Kathy November 17, 2013 at 10:03 pm

My daughter made these several times and we never had leftovers. I finally asked for the recipe. With your excellent instructions I am a bigger fan. They are easy but great for company. Great for breakfast or a yummy snack! This is a six star satisfied customer!

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115 Joanne November 18, 2013 at 10:59 am

Awesome! 6 stars :)

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116 Susan November 23, 2013 at 4:38 pm

I made these this morning and they are fabulous! Moist without being too cakey, well risen but not too light. The molasses gave great depth of flavor to the pumpkin without masking it and the spices gave that familiar flavor of pumpkin pie. The spice glaze is wonderful, too. It added just the right amount of sweetness, spice and creaminess. I did melt a thin pat of butter into the mixture and a tiny drizzle of molasses. Thanks for sharing this recipe.

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117 Nicole November 27, 2013 at 8:33 am

Hello!!!!
I tried once this scones in USA and it has delicious! But I have never made scones before, so I have two questions:
+ What is “1 to 2 tablespoons half and half” ?
+ Where can I find the recipe of “pumpkin puree”?
I’m Brazilian and recipes are a little bit difficult to translate.

Thanks =)

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118 Joanne December 3, 2013 at 12:42 pm

Half and half is sold here in the United States. It is equal parts whole milk and cream. You could make it at home yourself. Pumpkin puree is sold here in cans. You can make it at home. Here is a good recipe: http://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe/index.html

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119 April December 14, 2013 at 8:37 pm

Can I use Karo syrup in place of molasses?

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120 Joanne December 16, 2013 at 12:37 pm

You could — you can also leave it out completely.

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121 Erika December 23, 2013 at 1:34 pm

I made these scones this morning and they were absolutely DELICIOUS!! My family and I enjoyed them so much. Definitely worth the time it takes!! Making this again for sure! :)

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122 Erika December 23, 2013 at 1:36 pm

I made these scones this morning and they were absolutely DELICIOUS!! My family and I enjoyed them so much. The scones themselves are so fluffy and moist and both glazes make it even better, I definitely recommend doing both glazes, they really pair nicely together. Without a doubt this is worth the time it takes!

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123 Melissa December 24, 2013 at 8:47 am

how exactly do you suggest we store these in the fridge. Because I had mine in a glass cake stand over night and they got a little mushy on top

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124 Joanne December 30, 2013 at 12:35 pm

Scones are difficult to store — they either get dry or soggy. (so annoying). Anyway, we usually cover them with plastic wrap then keep in the fridge. They will be a little drier the next day, but won’t be soggy.

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125 Baker Girl December 28, 2013 at 10:34 am

I never tried Starbuck’s pumpkin scones, so can’t really compare this recipe’s results to those… These were ok to me, but I probably wouldn’t make them again. I have a simpler recipe that I prefer, as it isn’t quite as heavy as these.
The glaze was really thick, even though I added more liquid, so I just dipped half in the regular and half in the spiced- but I really wanted to make the zigzag lines! Also, I only made half of the glaze and there was still some left over, even after dipping all 8 scones. They were moist and had a good flavor, but the pumpkin taste wasn’t very evident. I used fresh pumpkin puree, so not sure if that was why. Thanks for sharing the recipe though! :)

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126 Ahila January 12, 2014 at 7:13 am

I tried out your recipe this evening and it turned out nicely, in time for a special sunday afternoon tea. I didn’t ‘glace’ them though as many in my family are diabetic. Lovely recipe. Thank you for sharing, Joanne.

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127 Ryann February 4, 2014 at 6:02 pm

These are amazing; I love all the spices. I did use a food processor and really does take the time down; I made a batch for my husband’s coworkers and he said they were gone like that! So I’m making a double batch this time and maybe I can snag more to eat this time!

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128 Rachel March 13, 2014 at 5:14 pm

Can you make the dough a day ahead?

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129 Joanne March 17, 2014 at 3:13 pm

You should be able to — or make the dough, roll out, cut then freeze. Then, bake from frozen.

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