If you are looking for the best ever Halloween breakfast, look no further. The Starbucks Iced Pumpkin Scones recipe is perfect. These are triangular shaped pumpkin flavored scones with both a glaze and an icing.
Double Iced Pumpkin Scones
I admit, I’ve sometimes left off BOTH the glaze and icing and just added a butterscotch chips or cinnamon chips for richness, but the glazed version is the best. First you make a glaze with powdered sugar and milk and pour it over the scones. Once set, you make a slightly richer version, a spiced icing, that you drizzle over. Even with both glazes, the pumpkin scones are not overly sweet.
King Arthur Gluten-Free AP Baking Mix Scones
I recently started making these with King Arthur Gluten-Free All-Purpose Baking Mix. The baking mix is not quite the same as their gluten-free flour or their 1:1. KA’s gluten-free mix is designed for pancakes, waffes, muffins and scones. Like the 1:1, it does have xanthan gum to help with binding, but unlike the 1:1 it contains some baking powder and salt. To use the King Arthur Gluten-Free All Purpose Baking Mix in Iced Pumpkin Scones, reduce the baking powder in the recipe to 2 teaspoons and add only a pinch of salt.
Iced Pumpkin Scones
- 2 cups all-purpose flour (see gluten free sub) 260-280 grams
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 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 legg
- 1 cup powdered sugar plus another 1 tablespoon powdered sugar
- 2 tablespoons milk
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- Preheat oven to 425 degrees F.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.
- Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.
- Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Alternatively, you can shape the dough into a large circle and cut into 6 to 8 wedges.Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze.
- When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.
- Makes 6 to 8 big scones
Tracy, yes. I wrote it out in a funny way, though. It’s supposed to be 1 cup plus 1 tablespoon like you said.
These look good. I’m thinking of making these and freezing them.
Did you mean to list powdered sugar twice (1 cup plus 1 Tablespoon) in that first glaze?
These look awesome. I’ll bet the pumpkin helps keep them nice and moist too.
I’ve been toying around with the idea of making scones recently. Perfect timing for this post. I’ll have to give this one a try.
Oh I love pumpkin scones….and now…I get to have a recipe to make my own. Thanks for posting!!!!
These scones sound great. I love making them, too ! http://thecookiescoop.blogspot.com/2009/10/blueberry-lemon-scones.html
I just made some scones too. come see. next time I want to try a spice glaze though
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what an interesting recipe. I ve never made pumpkin scones before 🙂
I just saved this recipe! My hubby is a big scone fan. These look fabulous and I love that they freeze well! Happy Halloween, hope Fuzz has fun trick or treating!
Sue, I forgot all about cranberry bliss bars! Starbucks should have them by now. Maybe you should stop in and buy one before trying to clone.
Kim, this recipe is a good one, though it’s not quite as rich as some. Here are two more I’d like to try.
Thank you so much for posting this recipe, I am a fan of the pumpkin scones at Starbucks and I love different pumpkin recipes. I love your site and I was so thankful to find it in my searches on the web. Happy Halloween to you as well!
These look like a real treat, and would be welcome on Thanksgiving morn as well. Especially if you had a stash in the freezer and didn’t have to tie up the oven with them!
Funny you should mention Starbucks. I still have not had one of the widely discussed cranberry bliss bars but I’ve been thinking of them all morning. I remember you did a clone and a cookie inspired by them. After the gym this morning I stopped by the grocery store to pick up some crystallized ginger and white chocolate but they don’t seem to have the crystallized ginger so I’ll either have to substitute or make something else entirely. My mind is swirling with ideas.