Perfectly Spiced Pumpkin Scones Recipe

How to make our spiced pumpkin scones inspired by Starbucks. Jump to the Pumpkin Scones Recipe or watch our quick recipe video showing you how we make them. These always get rave reviews!

These pumpkin scones are the best. We just love them. We add lots of pumpkin and fall spices to the dough and they have not one, but two glazes. One is a simple white glaze and the other, a pumpkin spice glaze that gets drizzled on top.

Homemade Pumpkin Spice Latte RecipeYOU MAY ALSO LIKE: Our copycat Pumpkin Spiced Latte recipe. It’s inspired by Starbucks (just like these scones). Once you make it at home, you’ll never go back.

How to Make Our Perfectly Spiced Pumpkin Scones

These scones are easy to make and worth the effort (they are so delicious). The scones are fantastic warm and at room temperature. You can make them with or without the glazes — we like both options.

How to make our spiced pumpkin scones recipe inspired by Starbucks.

Before we get to the glaze, let’s talk about how to make the best scones.

The trick to making the best scones is cold butter — if it isn’t cold, you’re done before you even get started. It’s the cold bits of butter in scones that makes them tender.

Cranberry Scone RecipeYOU MAY ALSO LIKE: These Cranberry Scones are packed with dried cranberries and orange zest and come together in minutes. Try them soon.

It’s also important to not overwork the dough — the same goes for biscuits.

To make the scones, we combine dry ingredients with lots of fall spices. Then we “cut” in cold butter. Do this by hand or by pulsing everything in a food processor.

The trick to making the best scones is cold butter -- if it isn't cold, you're done before you even get started.

When it resembles coarse crumbs, add the wet ingredients.

When it resembles coarse crumbs, add the wet ingredients.

This is where the pumpkin puree comes in. When mixed, you’ve got your dough. Pat it into a rectangle and then cut into whatever shape you like — we go for triangles.

By the way, do you see all those specks of butter? That’s what makes these rise, tender, and delicious!

Pat it into a rectangle and then cut into whatever shape you like -- we go for triangles.

After baking, you can glaze them. I mentioned above that you could actually leave these plain. You could also just use one glaze. If you’re going for it, though, both glazes are perfection. Highly recommended.

After baking, you can glaze the scones.

The first glaze is simple — just half and half and powdered sugar. The second starts the same, but we also add pumpkin puree and extra spices.

Once glazed, you’re done! Grab a cup of coffee and enjoy.

Glazed Pumpkin Scones

For more ways to use pumpkin, check out our Easy Pumpkin Cupcakes from Scratch, our Chocolate Orange Pumpkin Bread (it’s utterly delicious), these Easy, Homemade Pumpkin Pancakes and our incredibly popular Pumpkin Pie.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Perfectly Spiced Pumpkin Scones Recipe

  • PREP
  • COOK
  • TOTAL

The inspiration for this pumpkin scones recipe was a popular treat from Starbucks! I know it looks like a lot of ingredients, but trust us, the recipe is easy to make. There are two glazes shared below. The scones are delicious with both, but you could use one or leave the scones plain. We’ve had them all three ways and loved them all.

Makes 16 Scones

You Will Need

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 (115 grams or 1 stick) cold unsalted butter

1/2 cup (115 grams) pumpkin puree, see our homemade pumpkin puree recipe

1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)

3 tablespoons half and half or cream

1 large egg

2 teaspoons vanilla extract

Simple Sugar Glaze

1 cup (125 grams) powdered sugar, sifted

1 to 2 tablespoons half and half or cream

Pumpkin Spice Glaze

1 cup (125 grams) powdered sugar, sifted

1 tablespoon pumpkin puree, see our homemade pumpkin puree recipe

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 or cream

Directions

  • Make Dough
  • Center a rack in the middle of the oven and heat oven to 400ºF. Line a baking sheet with parchment paper. Or use non-stick cooking spray.

    Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.

    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 resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. (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).

    In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.

    Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.

    • Bake Scones
    • 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

      Transfer scones to the baking sheet 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.

      • Make Glazes
      • For 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.

        In another bowl, make the pumpkin spice 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.

        • To Finish
        • Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack.

          Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set then enjoy!

          Store baked and glazed scones covered with plastic wrap. We recommend storing in the refrigerator if storing them for more than a day. They will lose a little moisture, but will still taste great.

Adam and Joanne's Tips

  • Molasses: This adds a backbone to the flavor of these scones. If you do not have any and do not wish to buy a whole bottle for 1 tablespoon, you can leave it out. The scones are still delicious without it.
  • Make Ahead Tip: You can freeze unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to a month. Bake in a 400ºF oven straight from the freezer. (They may take a few extra minutes).
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 scone / Calories 197 / Protein 2 g / Carbohydrate 32 g / Dietary Fiber 1 g / Total Sugars 19 g / Total Fat 7 g / Saturated Fat 4 g / Cholesterol 29 mg
AUTHOR: Adam and Joanne Gallagher

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160 comments… Leave a Comment
  • Candise November 5, 2013, 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! 🙂

    Reply
    • Joanne November 8, 2013, 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.

      Reply
      • Erika December 27, 2013, 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?

        Reply
        • Joanne December 30, 2013, 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.

          Reply
  • Tianna November 4, 2013, 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!

    Reply
  • Chrysti November 4, 2013, 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!

    Reply
    • Joanne November 4, 2013, 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 🙂

      Reply
  • Dawn November 3, 2013, 8:47 pm

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

    Reply
  • Kristin November 3, 2013, 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.

    Reply
    • Joanne November 4, 2013, 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 🙂

      Reply
  • Cathy October 28, 2013, 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.

    Reply
    • Joanne October 30, 2013, 9:46 am

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

      Reply
  • Dawn October 27, 2013, 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.

    Reply
  • Diane October 23, 2013, 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.

    Reply
  • Rosemary October 23, 2013, 4:12 pm

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

    Reply
  • Rebecca October 20, 2013, 11:33 pm

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

    Reply

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