These better than Starbucks pumpkin scones will be the best pumpkin scones you'll ever eat! Super tall, tender and flaky, with notes of pumpkin spice. Topped with a drizzle of maple glaze.
If you love Starbucks treats then you must try these pumpkin cream cheese muffins! And again, way better than the ones they sell. Plus, I have an entire pumpkin recipes section.
This recipe was first published on October 23, 2019.
Everyone always says these are better than the Starbucks pumpkin scones. And I agree.
These are huge scones, super puffy with flaky layers. I love how tall they are, they get so big in the oven.
The secret is to have a soft dough, using flour to keep it from sticking and then fold it over numerous times to create the layers.
This recipe makes 8 very tall scones.
They are perfect for breakfast with a hot cup of coffee or some tea.
And if you are looking for more fall treats to make, then I highly suggest making pumpkin muffins, pumpkin cake cookies and pumpkin cream cheese cinnamon rolls.
I can never decide if I prefer a flavored scone or a traditional plain scone, what do you think?
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Ingredients
A brief list of the ingredients you'll need. Make sure to reference the recipe card at the bottom of the post with a full list of ingredient amounts and the directions.
- all purpose flour
- baking powder
- cane sugar
- brown sugar
- pumpkin pie spice
- cinnamon
- salt
- butter
- egg
- vanilla extract
- milk
- heavy cream
- pumpkin puree
- powdered sugar
- maple syrup
How To Make Pumpkin Scones
In a large bowl sift together the flour, baking powder, cane sugar, brown sugar, pumpkin pie spice, cinnamon and salt. Whisk to combine.
In a separate bowl mix together the egg, milk, heavy cream and pumpkin puree. Pour this into the dry ingredients and mix together until almost combined but not completely.
Dump out onto a floured surface.
Flour your hands and gently press the dough down.
Using a bench scraper lift up half the dough and fold it, gently pressing down again and incorporating some flour when you do.
Re-flour the surface as the dough absorbs it. Fold the dough over another 4-5 times.
Shape into a disk and gently pat down so it is 1 ¼” thick.
Flour a sharp knife and cut into 8 triangle.
Place each piece on a parchment paper lined baking sheet, brush the tops with milk and bake 20-25 minutes.
Pull the scones from the oven and cool completely before drizzling on the glaze.
Stir together the powdered sugar and maple syrup. It should run freely from a spoon but still be somewhat thick, add a few drops of water a time if it is too thick.
Tips For Success
My go to tip when making scones is to handle them as little as possible when you first stir all the ingredients together. Don't go crazy stirring until everything is 100% mixed together.
It's okay for it to look a little shaggy at this point.
Do not skip the step for folding the dough. This is very important to get the flaky layers.
When you pat down your dough before you cut it, don't pat it down too much, you will compress the dough and your scones won't rise as much.
To cut the scones use a sharp knife (floured) and cut straight down, then pull the knife straight up, don't slide it. Sliding it seals the edges, so to get perfect puffy edges you want to lift the knife straight up.
Pat some flour on the sides of the knife before every cut. This helps the knife release from the dough, otherwise it will stick to it.
More Pumpkin Recipes
- Pumpkin Roll With Silky Cream Cheese Frosting
- 20 Minute Pumpkin Ravioli
- Pumpkin Loaf With Pie Crust Crumble
- Pumpkin Snickerdoodles
- Pumpkin Pancakes
- Pumpkin Swirl Cheesecake
- Pumpkin Cinnamon Rolls
Better Than Starbucks Pumpkin Scones
These better than Starbucks pumpkin scones will be the best pumpkin scones you'll ever eat! Super tall, tender and flaky, with notes of pumpkin spice. Topped with a drizzle of maple glaze.
Ingredients
- 3 c flour
- 1 tbsp baking powder
- ¼ c cane sugar
- ¼ c brown sugar, packed
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp salt
- ¾ c cold butter
- 1 egg
- ½ tsp vanilla extract
- 3 ounces milk
- 3 ounces heavy cream
- ½ c canned pumpkin purée
maple glaze
- ¼ c powdered sugar, packed
- 4-5 tsp maple syrup
- ⅛ tsp vanilla extract
- + a few drops of water if it needs to be thinned out
Instructions
- Preheat oven to 375 degrees.
- In a large bowl sift together the flour, baking powder, cane sugar, brown sugar, pumpkin pie spice, cinnamon and salt. Whisk to combine.
- Add in the cold diced butter and use your hands to pinch the flour and butter together. Once the butter is in small chunks, use both hands and press the dough/butter between the palms of your hands to create flat pieces.
- In a separate bowl mix together the egg, vanilla extract, milk, heavy cream and pumpkin puree. Pour this into the dry ingredients and mix together until almost combined but not completely.
- Dump out onto a floured surface. Flour your hands and gently press the dough down. Using a bench scraper lift up half the dough and fold it, gently pressing down again and incorporating some flour when you do. Re flour the surface as the dough absorbs it. Fold the dough over another 4-5 times.
- Shape into a disk and gently pat down so it is 1" - 1 ¼” thick. Flour a sharp knife and cut into 8 triangle. Brush the tops of the scones with milk. Place each piece on a parchment paper lined baking sheet and bake 20-25 minutes.
- Stir together the powdered sugar and maple syrup. It should run freely from a spoon but still be somewhat thick, add a few drops of water a time if it is too thick.
- Pull the scones from the oven and cool completely before drizzling on the glaze.
Notes
The dough will be soft, but by using flour to coat the dough as you fold it, it will hold it together. Too much flour and the scones will be dry.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 487Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 83mgSodium: 635mgCarbohydrates: 65gFiber: 2gSugar: 27gProtein: 7g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
April
very yummy! Light flakey and delicious! I didn't have heavy cream so I used about 5oz almond milk and 2 or 3 oz of vanilla Greek yogurt. Came out great! Love the spice ratio smells and tastes divine!