Want some Starbuck’s Pumpkin Scones without standing in line? Here’s the recipe! Perfect for a cold fall morning, these pumpkin scones are so moist and flavorful you’ll be wanting to make them year round.
Do you love the aromas of cloves, cinnamon, nutmeg and ginger? While the scones were baking, the smell coming from the oven was so fantastic it seemed everyone wanted to join us and hang around the kitchen. They were just waiting for a taste test and a handout 
These moist and delicious pumpkin scones, with the sweet taste of pumpkin and spices of fall, are drizzled with a spicy glaze. If you love pumpkin, this sweet and spicy scone is sure to please!
Ingredients for the Scones:
–2 cups whole wheat flour
–1/4 cup plus 2 tablespoons granulated sugar (we used Rapadura)
–1 tablespoon baking powder
–1/2 teaspoon sea salt
–1/2 teaspoon ground cinnamon
–1/2 teaspoon ground nutmeg
–1/4 teaspoon ground cloves
–1/4 teaspoon ground ginger
–6 tablespoons cold butter, cut into 1-inch cubes
–1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
–3 tablespoons half-and-half
–1 large egg
For the Spiced Glaze:
–1 cup plus 3 tablespoons powdered sugar
–2 tablespoons milk
–1/4 teaspoon ground cinnamon
–1/8 teaspoon ground nutmeg
–1 pinch ground ginger
–1 pinch ground cloves
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In the bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. ‘Rub’ butter between your fingers until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
3. In a separate bowl, whisk together the pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle approximately 4 inches by 12 inches. We used a ruler! NOTE: the less patting and handling of the dough at this point, the lighter and moister the result!
5. Use a knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular pieces of dough.
6. Place on prepared baking sheet. Bake at 425° for 14-16 minutes, or until light brown.
7. While the scones are cooling, make the powdered sugar-spice glaze by mixing the powdered sugar, the 4 spices, and milk together until smooth.
8. Drizzle over each scone and allow the icing to dry before serving (about an hour). You can use the corner of a baggie, snip the tiniest of holes there, and gently squeeze out the icing making pretty zig-zags and swirls to ice your lovely scones! Add as much or as little as you like!
Find a pretty tin and dress it up with a lacy doily! These are sure to be a pleasing addition to a friendly gathering!
We love the rich aromas and spices of fall…can’t you just smell them? Bon appétit!
(Adapted this fabulous recipe from one on SweetPeasKitchen.)
