Cooking Wright

Starbucks Pumpkin Scones


2 Cups of flour
1/3 c sugar
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 cup canned pumpkin
3 TBSP half and half
1 large egg
6 TBSP cold butter

Plain Glaze
1 cup plus 1 TBSP powdered sugar
2 TBSP whole milk
1TBSP Butter

Spiced Icing
1 c plus 3 TBSP powdered sugar
2 TBSP whole milk
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch ginger
pinch cloves


1. Pre-heat oven to 425 degrees
2. Combine flour, sugar, bp,salt, and spices.
3. In a separate medium bowl whisk pumpkin, half and half and egg.
4. Cut butter into cubes then cut in to dry ingredients until texture of corn meal or coarse sand. (you can use a food processor)
5. Fold wet ingredients into dry until it forms a ball. Pat into a 1 inch thick round on a lightly floured surface. Using a dough cutter cut the round into 12 equal triangles..
6. Bake for 14-16 minutes on a lightly greased baking sheet.
7. While scones cool, prepare plain glaze brush on top of scones.
8. as that white glaze firms up prepare spiced icing . Drizzle this thicker icing over each scone and allow the icing to dry before serving.

I have made bite sized scones too.

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