Nothing quite welcomes the fall like a hot pumpkin scone drizzled with frosting. But who has the time? Or the four bucks you’d have to shell out at a café? This recipe gives you loads of taste along with the convenience of being able to mix them up and freeze them for later baking.
Honestly, I’ve made this recipe ahead of time and also baked it right away, and I actually think the freezing improves the quality of the taste. The pre-frozen version turns out moister and with a nice melding of pumpkin and spice flavors.
If you’d like a fresh baked scone or two on a daily basis, simply use your toaster oven to save energy and bake a smaller batch. You can even cut them into mini-scones to give your children for breakfast. I usually skip the frosting, but you new moms may need those extra calories for the hard work of motherhood!
Another note: If you mix up the dry ingredients for these scones and scoop them into a decorative jar or Zip-Lock bag, you can give the mix as a hostess gift. Simply print out the recipe and include it. You might even place it in a basket with a can of organic pumpkin and decorate it with some orange ribbons and fall leaves!
Starbucks Pumpkin Scones
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 7 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon 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
- 1/2 cup canned pumpkin
- 3 Tablespoons half-and-half
- 1 large egg
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. (Skip this step if you’re planning on freezing them)
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Mix cold butter into the dry ingredients until mixture is crumbly and no large chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg. Mix wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle. Use a large knife or a pizza cutter to slice the dough into six scones. Place on prepared baking sheet and freeze them. Once they’re frozen solid, store them in a freezer bag.
- When you’re ready for a hot scone, place the frozen triangle on a lightly greased cookie sheet and allow to thaw for just as long as it takes to preheat the oven to 425 degrees. When the oven is ready, let them bake for about 13-15 minutes.
- Optional: Frost with sugar glaze or spiced glaze.
Powderered Sugar Glaze
- 1 cup powdered sugar
- 1 Tablespoon powdered sugar
- 2 Tablespoons whole milk
- 1 cup plus 3 Tablespoons powdered sugar
- 2 Tablespoons whole milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
I recently made a double batch of these before my in-laws arrived. The next morning I popped them into the oven and served them fresh scones without a care. My son also fell in love with them and now he has a few dozen mini scones in the freezer for me to pull out now and then for a hot breakfast treat. I hope you enjoy these as much as we do!