Classic Pumpkin Spice Scones with perfectly spiced powdered sugar icing filled of cozy pumpkin spice flavors. An amazing Starbucks copycat.
Easy Pumpkin Scones
Some think scones and think ehh that’s just a dry piece of bread. Well, let me tell you these Easy Pumpkin Scones are not dry and they are PACKED with flavor.
I made sure there would be no confusion with these Classic Pumpkin Spice Scones that they are fall inspired and filled with pumpkin. To me you can eat these Easy Pumpkin Scones all year long, at anytime of the day.
It’s funny to me how Pumpkin has turned into the “wow you’re so basic” trend. If you try these Classic Pumpkin Spice Scones, you will soon realize that they are far from basic.
When I hear the word pumpkin I immediately think about this Copycat Starbucks Pumpkin Scones recipe, which is always the best time of year in my mindset.
Copycat Starbucks Pumpkin Scones Recipe
There’s just something about this time of year when Starbucks comes out with their seasonal drinks and pastries! I have to admit that I’m addicted. And when I say addicted, I mean with the Pumpkin Spice Latte and this Copycat Starbucks Pumpkin Scones recipe.
Yum!
Ingredients for the BEST Classic Pumpkin Spice Scones:
- All-purpose flour
- Brown sugar
- Baking powder
- Baking Soda
- Salt
- Ground cinnamon, cloves, ginger and nutmeg
- Unsalted butter
- Pumpkin Puree
- Maple syrup
- Milk
- Egg
- Vanilla Extract
- Powdered Sugar
You may be thinking wow that’s a lot of ingredients for Starbucks Pumpkin Scones recipe, but it’s mainly spices to get that mind blowing flavor.
What’s even better is that the ingredients for these Classic Pumpkin Spice Scones are all regular ingredients that you should already have on hand; pumpkin may be the only exception to that.
If all you have is salted butter, feel free to omit the added salt or cut the salt in half.
How to make Classic Pumpkin Spice Scones:
Mix all of your dry ingredients except for the powdered sugar, “cut” your butter in the flour mixture using 2 knives. Combine the wet ingredients together and add to flour mixture. A dough ball will begin to form, transfer it to a floured surface and flatten into a rectangle. Cut into 12 squares and bake in the oven.
Place scones on a cooling rack and make both icings to drizzle on top of Fluffy Pumpkin Scones.
Now brew your coffee and have pumpkin scones for breakfast.
I can’t wait for you to be in pumpkin heaven!
Scones for Breakfast
Really I should say Scones for Breakfast, Lunch, Dinner and a snack.
I will say though enjoying Fluffy Pumpkin Scones for Breakfast is my most favorite time of day with a cup of hot coffee on a chilly morning. Just typing this, I think I need to make some more Classic Pumpkin Spice Scones with a pot of coffee.
The thought brings a smile to my face.
Anyways, I love enjoying these Scones for Breakfast with the Coffee mate Pumpkin Spice Creamer. Yes… it’s an AMAZING combo!
I shouldn’t tell you about this creamer, because then the grocery will be sold out; but it is the prefect treat to add with Scones for Breakfast.
How to make your own pumpkin puree
Not sure if you really want to use the canned pumpkin puree because of all the added preservatives, or you may just feel like being a bit more adventurous by making your own.
Most grocery stores will sell pumpkin’s called “pie pumpkin” or “sugar pumpkin” during the fall season. They are not the little baby table decor ones and are about 1/4 of the size of a normal carving pumpkin. Pie pumpkins are the best for baking because of the texture and flavor which are perfect to use for Fluffy Pumpkin Scones.
- Turn oven on to 375 degrees Fahrenheit
- Cut the pumpkin in half lengthwise
- Scoop out the seeds and throw away or save and roast them for a great treat
- To add some additional flavor, rub pumpkin with melted butter
- Place on baking sheet flesh side down and bake for 45-50 minutes
- Allow to cool for about 30 mintues
- Scoop out pumpkin flesh and place in blender for a couple minutes until you get a puree consistency
Once cooled, store in the refrigerator for 5 days or place directly into the freezer for up to 6 months. When ready to use the frozen pumpkin puree, place it in the fridge the day prior and allow it to defrost.
Fluffy Pumpkin Scones
Tyler (my husband) is quickly falling on the pumpkin train as well. He has always been a guy that only believes that Chocolate is the only sweet that should be made, but I’m here to say he LOVES when I make him these Fluffy Pumpkin Scones. I may be pumpkin obsessed, but I’m excited to say that Tyler is requesting these Classic Pumpkin Spice Scones; I think he’s starting to love it as much as me.
Win win win!!
I love making these Fluffy Pumpkin Scones for all my loved ones. Nothing makes me more happy than to see a smile on their face enjoying a Classic Pumpkin Spice Scone.
Yum!
Check out these other delicious breakfast recipes:
I hope you give them a try and see how quickly they get added to your recipe keepsakes. Feel free to comment below and rate below on what you think of them. Also take a pic and share with all your friends by tagging us on Instagram or Facebook.
Enjoy!
Classic Pumpkin Spice Scones
(No Ratings Yet)
Loading...Classic Pumpkin Spice Scones with perfectly seasoned powdered sugar icing filled of cozy pumpkin spice flavors. An amazing Starbucks copycat.
Ingredients
- 2 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 stick (8 tablespoons) cold unsalted butter
- 1/2 cup pumpkin puree
- 1 egg
- 4 tablespoons milk
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- POWDERED SUGAR ICING
- 1 cup powdered sugar
- 1-2 tablespoon(s) milk
- PUMPKIN SPICE ICING
- 1 cup powdered sugar
- 2 tablespoons pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1-2 tablespoon(s) milk
Instructions
Preheat oven to 400 degrees F and place rack in the center of the oven
In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt and spices until combined
Cube butter into 1/2 inch squares and cut butter into the flour mixture using 2 knives making a criss-crossing pattern until the butter is a pea size shape and flour resembles a course sandy mixture (check out picture in above post)
In a separate bowl, combine pumpkin, egg, milk, maple syrup and vanilla
Add pumpkin mixture to flour mixture and stir until well combined
Transfer dough ball to a well floured surface and knead a couple times to get mixture incorporated
Sprinkle dough with a little additional flour and roll or press with fingers to get a nice rectangle shape
Cut into 12 triangles as pictured above
If dough is still a little sticky on top or bottom, sprinkle with a little additional flour and place on parchment lined baking sheet
Bake for 8-10 minutes until toothpick comes out clean, then transfer to a cooling rack
Make the Icings in 2 separate bowls
Combine all the dry ingredients then add 1 tablespoon of milk and mix. Add an additional tablespoon(s) of milk until it makes a nice icing drizzle
Drizzle each icing over the scones and enjoy!
Notes
Store scones in the refrigerated in a airtight container to make them last longer
