Ready to do some fall baking? These Better Than Starbucks Pumpkin Scones are tender, flaky, and so easy to make! They can be made in one bowl and come together in minutes. Made with simple ingredients such as pumpkin puree, cold butter, brown sugar, and warming spices. This easy scone recipe is everything you could possibly want for fall. And as the title suggests, they are even better than Starbucks pumpkin scones!
Looking for more fall breakfast recipes? Try my Gluten-Free Pumpkin Bread, Blueberry Coffee Cake, or Pumpkin Spice Madeleines!
All about these Pumpkin Scones
- Flavor: These pumpkin scones are like putting fall in your mouth! I think we all know that there is magic that happens when you combine warming spices, brown sugar, and pumpkin. I mean, you really can't go wrong! The sweet and rich flavor of the maple glaze is what makes these scones better than the Starbucks version.
- Texture: These scones are perfectly tender and flaky thanks to the use of cold butter and my tricks to making good scones in the section below.
- Ease: These scones are super easy to make. All you need is a mixing bowl and you're good to go! A beginner can easily master this one by following my detailed instructions below.
Use cold butter - Much like pie crusts, it is best to use really cold butter. I always pop my butter from the fridge to the freezer for about 10 minutes before I start. This ensures that the butter will stay cold while making the scone dough. When the butter melts while baking it will release steam which creates pockets of air leading to perfectly flaky scones!
Don't over mix - The less you handle scone dough, the better! When adding your wet ingredients, mix very tenderly and until the dough is just incorporated. If you overwork the dough you risk ending up with tough scones.
Always use heavy cream - Whether you're making a sweet scone or a savory one, heavy cream is the way to go! It gives scones the perfect texture.
Freeze before baking - Pop your scones into the freezer for just 15 minutes before baking and I promise you won't regret it! This helps the dough rest and leads to perfectly risen flaky scones.
Ingredients
To make these pumpkin scones, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!
- Flour - All purpose flour is what we use, but you can substitute your favorite if need be.
- Baking powder, salt, vanilla extract - Of course!
- Brown sugar - My favorite for rich fall flavor.
- Pumpkin pie spice - For that perfect fall spice! This is my favorite homemade pumpkin pie spice, but store bought works too.
- Butter - Super cold and cubed in order to get a fluffy, flaky scone.
- Pumpkin puree - 'Tis the season
- Heavy cream and egg - Always for tender yet flaky scones.
- Maple syrup + Confectioners' sugar - If you want the maple glaze and trust me... You do!
How to Make Better Than Starbucks Pumpkin Scones
To make this pumpkin scone recipe, simply:
- Mix the dry ingredients.
In a large bowl, whisk together flour, baking powder, brown sugar, and pumpkin pie spice.
- Cut in the butter.
Use a pastry cutter (or two forks) to cut the cold cubed butter into the flour and spice mixture until you start to see small pea sized butter pieces throughout.
- Add in the wet ingredients.
Add the pumpkin puree, heavy cream, egg, and vanilla extract to the bowl. Stir until thoroughly incorporated.
- Form your dough.
Dump your dough onto a flat surface and knead with your hands a few times until all of the dry strays are mixed in. Form dough into a circle that is about an inch and a half thick. Use a large knife and cut into 6 even triangles. Separate the triangles and place on a parchment lined baking sheet and let rest in the freezer for 15 minutes.
- Bake.
Remove from freezer and brush the tops of each scone with a bit of heavy cream. Bake at 400 degrees for 15-20 minutes or until the top of the scones are lightly golden.
- Glaze & serve.
Allow scones to cool about 10 minutes. In a small bowl, whisk together the maple syrup, butter, and confectioners sugar. Allow scones to cool about 10 minutes before topping with the maple glaze.
To store: Keep tightly wrapped in plastic wrap or a sealed container for up to 3 days.
To freeze: It is always best to freeze the scones at their freshest. Just make sure they have completely cooled before wrapping in plastic wrap and sealing in an airtight container or freezer bag. You can freeze these scones for up to 3 months and transfer it to the fridge to defrost overnight.
Variations
This scone recipe can easily be altered based on what you have on hand or your preferences! Some great variations include:
- Chocolate chips - Always a favorite! Sprinkle them on top or mix them into the batter.
- Nuts or seeds - Pecans, walnuts, sunflower seeds, or pumpkin seeds make a great addition.
More Fall Desserts You’ll Love!
- Homemade Pumpkin Pie Spice
- Apple Cider Blondies
- Easy Spiced Snickerdoodles
- Pumpkin Spice Madeleines With Maple Glaze
- Caramel French Toast Bake With Berry Sauce Topping
- Cinnamon Banana Bread
- Pumpkin Pecan Fudge
- A Campfire Apple S'mores Tray
Better Than Starbucks Pumpkin Scones
- Total Time: 20 minutes
- Yield: 6 large scones 1x
Description
Ready to do some fall baking? These Better Than Starbucks Pumpkin Scones are tender, flaky, and so easy to make! They can be made in one bowl and come together in minutes. Made with simple ingredients such as pumpkin puree, cold butter, brown sugar, and warming spices. This easy scone recipe is everything you could possibly want for fall. And as the title suggests, they are even better than Starbucks pumpkin scones!
Ingredients
PUMPKIN SCONES:
2 cups all-purpose flour
1 tablespoon baking powder
½ cup brown sugar, packed
2 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup cold butter
1 egg
¾ cup pumpkin puree
⅓ cup heavy cream
1 teaspoon vanilla extract
MAPLE GLAZE:
2 Tablespoons unsalted butter
⅓ cup pure maple syrup
1 cup confectioners’ sugar
Instructions
- Mix the dry ingredients - In a large bowl, whisk together flour, baking powder, brown sugar, and pumpkin pie spice.
- Cut in the butter - Use a pastry cutter (or two forks) to cut the cold cubed butter into the flour and spice mixture until you start to see small pea sized butter pieces throughout.
- Add in the wet ingredients - Add the pumpkin puree, heavy cream, egg, and vanilla extract to the bowl. Stir until thoroughly incorporated.
- Form your dough - Dump your dough onto a flat surface and knead with your hands a few times until all of the dry strays are mixed in. Form dough into a circle that is about an inch and a half thick. Use a large knife and cut into 6 even triangles. Separate the triangles and place on a parchment lined baking sheet and let rest in the freezer for 15 minutes.
- Bake - Remove from freezer and brush the tops of each scone with a bit of heavy cream. Bake at 400 degrees for 15-20 minutes or until the top of the scones are lightly golden.
- Glaze & serve - Allow scones to cool about 10 minutes. In a small bowl, whisk together the maple syrup, butter, and confectioners sugar. Allow scones to cool about 10 minutes before topping with the maple glaze.
Notes
- To store: Keep tightly wrapped in plastic wrap or a sealed container for up to 3 days.
- To freeze: It is always best to freeze the scones at their freshest. Just make sure they have completely cooled before wrapping in plastic wrap and sealing in an airtight container or freezer bag. You can freeze these scones for up to 3 months and transfer it to the fridge to defrost overnight.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Keywords: pumpkin scones
