Better Than Starbucks Pumpkin Scones
Indulge in the delightful flavors of autumn with these fluffy pumpkin scones, spiced with cinnamon, nutmeg, and ginger. Perfect for breakfast or an afternoon treat.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/3 cup light brown sugar packed
- 3 tablespoons granulated sugar
Wet Ingredients
- 1/2 cup cold unsalted butter cubed
- 1/2 cup pumpkin puree chilled
- 1 tablespoon pumpkin puree
- 3 tablespoons buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Glaze
- 1 cup powdered sugar
- 1 1/2-2 tablespoons half-and-half
- 1 teaspoon vanilla extract
Pumpkin Spice Drizzle
- 3/4 cup powdered sugar
- 1 tablespoon pumpkin puree
- 1 tablespoon half-and-half
- sprinkle of spices for flavor
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, spices, brown sugar, and granulated sugar.
- Add the cubed butter to the flour mixture and cut in with a pastry cutter or fork until it resembles coarse crumbs.
- In another bowl, whisk the pumpkin puree, buttermilk, egg, vanilla, and maple syrup until fully combined.
- Pour the wet mixture into the dry ingredients and fold gently until just combined to form a shaggy dough.
- Turn the dough out onto a lightly floured surface. Pat it into an 8-inch round of about 3/4-inch thick, then cut it into 8 wedges.
- Place the wedges on the prepared baking sheet and brush the tops with half-and-half.
Baking
- Bake for 13-15 minutes, or until golden brown and fragrant.
- Let the scones cool briefly on the pan, then glaze them with vanilla and pumpkin spice drizzles.
Notes
Ensure butter is very cold for better rising. You can add more spices or mix in chocolate chips or nuts for variation. Store in an airtight container or freeze for longer storage.