These pumpkin scones are a copycat version of Starbucks’ pumpkin scone; they are warmly spiced and topped with two sweet glazes – one plain and one spiced.
What people says about this recipe?
Kayci; I used a maple glaze from another recipe and added cinnamon to it. I also brushed them with heavy cream before baking them. They did seem dry at first but after baking they’re very moist and delicious. They turned out incredible. One of my all time favorite scone recipes.
Yolanda Garcia; I made your scones smaller they came out amazing! Thank you for sharing.
Lisa Gottschalk; Yummy! I made one batch with all purpose flour and one with whole wheat, both were yummy!
Amanda Packard; These turned out soft and delicious, but I made a couple changes. I added 3T of flour to counteract the excessive moisture of the pumpkin and they turned out perfect. I baked them for 14 minute, but next time I will bake them for 11-12 instead. I added turbinado sugar on top to add texture and crunch, and instead of the glaze in the recipe, I made a simple maple glaze and it was delicious. Served with a lightly sweetened cinnamon whipped cream.
Keely Chisholm; I did the spice glaze but added melted butter and cream cheese. These were so amazing. Also I forgot the baking powder but I liked how they turned out even better.
Breeanna James; They are awesome! I made them with gluten free flour because my roommate has celiac disease and then we both decided to add the chocolate chips because why not? They are wonderful and I will definitely make them again.
Jen Larson; My family loves these. They are super tasty even without any frosting, which is how I usually make them for a quick healthier breakfast.
Lisette Frankton; These were a hit! The consumers said they tasted better than the Starbucks original. 😉. When I make scones, I freeze the butter and grate it, which helps them stay moist and fluffy. Enjoy!