Nothing goes better with your morning coffee than these better than Starbucks pumpkin spice scones in the fall!
Truth: I don’t like Starbucks scones. Any variety. They’re all gross to me. It’s partly because I’m pretty particular when it come to scones since, you know, I owned a bakery that made about 52 different kinds of scones from scratch, partly because, well, they’re just not good.
For me, their scones are too sweet and they have a really bad used-too-much-baking-powder after taste. In truth, I haven’t ever bought a scone from a bakery or anywhere else that I liked. They’re either too dry, too baking powdery, too sweet, not sweet enough.
In short, I’m a snob. I’m okay with it. It just means I make my own instead of buying them.
These pumpkin scones are perfect for me. Not too sweet, but you can still taste the brown sugar. Not overly spiced, but you can taste the cinnamon. Not even remotely dry. Light, fluffly perfection.
Personally, I don’t ice my scones. Never have, never will. But I know people like ’em that way, and, well, they photograph better with icing. If you like icing, go nuts. If you’re like me, leave it out!
I’ve been known to eat these pumpkin spice scones with breakfast, lunch, as an afternoon snack or a snack before bed. Aka I’ll eat them anytime. They’re anytime scones.
I think I’ll make some anytime pizza next so I can have leftovers for breakfast.
Oh, wait. That’s just pizza.
- 2 cups all purpose flour
- ¼ cup very cold butter, cubed
- ⅓ cup packed dark brown sugar
- 2½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- pinch of nutmeg
- pinch of black pepper
- ¼ tsp salt
- ⅓ cup pumpkin puree
- ⅔ cup milk or buttermilk
- ½ tsp pure vanilla extract
- Optional Icing:
- ½ - ¾ cup icing sugar
- ¼ tsp ground cinnamon
- a drop of vanilla
- 1 tbsp milk + more as needed
- optional: 1 tbsp melted butter
- Preheat oven to 375F
- In the bowl of a stand mixer, first 9 ingredients. With the mixer fitted with the paddle attachment, run the mixer on medium-low until the mixture resembles coarse crumbs, about 2-3 minutes.
- Meanwhile, combine milk, pumpkin and vanilla extract. Whisk until completely combined.
- When the flour mixture is ready, slowly pour the milk mixture in with the mixer still running. Mix until JUST combined.
- Turn the dough out on to a floured surface. If the dough is too sticky, sprinkle flour over top of the dough. Knead gently for 8-10 turns to form a ball. Press the ball in to a ½ inch thick circle and cut in to 8 triangles. Place on a baking sheet with enough room in between each scone so that they don't bake in to each other.
- Place on the middle rack in your oven and bake for 18-20 minutes or until lightly golden brown.
- Allow to cool on a wire rack completely then either store in an air tight container or freeze in bags for up to 3 months.
- If icing, combine all icing ingredients. Ice scones as desired once fully cooled.