Starbucks' Pumpkin Scones

*step 1, bake them
*step 2, glaze them
*step 3, eat them

And eat them we did, as you can see.
Paired with pumpkin spice creamer in our coffee.
I know it is late in the season for pumpkin flavored goodies, but we just couldn't resist.
I cannot even remember who I was fortunate enough to get this recipe from............
I'm thinking my friend Sue since she makes all things it you, friend?

2 C flour
7 T sugar
1 T baking powder
1/2 t salt
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground cloves
1/4 t ground ginger
6 T cold butter
1/2 C canned pumpkin
3 T half-n-half
1 large egg

Spiced Glaze:
1C plus 3 T powdered sugar
3-4 T milk
1/4 t ground cinnamon
1/8 t ground nutmeg
pinch of ground ginger
pinch of ground cloves

To make the scones:
Preheat oven to 425 degrees. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt and spices in large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Set aside.

In a separate bowl, whisk together pumpkin, half-n-half, and egg. Fold wet ingredients into dry ingredients. Form into a ball. Pat dough onto a lightly floured surface and form it into a 1-inch thick circle. Cut into 12 pie-pieces. Place onto prepared baking sheet. Bake for 13-15 minutes or until light brown. Let cool on wire rack.

For glaze, combine ingredients and drizzle over cooled scones. Allow at least 1 hour to let icing dry before serving.

{Whoever gave me this recipe also mentioned that they froze half of these right away (after the icing dried) and they tasted fresh when thawed. They mentioned too, that they did not have half-n-half so they used milk and added 1t veg. oil and they turned out fine.}


  1. Delicious! These are my favorite. Could you send me the recipe please?

  2. sure thing! And if I find out where I got it from, I'll just post it on the blog too;-)

  3. I cannot take credit for this one, unfortunately! YUM. My sweet sister does make them, so perhaps she was the culprit?


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