A classic pumpkin scone recipe that is similar, if not better, than Starbuck’s popular pumpkin scone. If you are looking to start your fall and pumpkin baking journey, this pumpkin scone recipe is a classic and great for beginners!
Ingredients for Pumpkin Scones
- All purpose flour: Needed to create gluten strands and structure of the entire scone.
- Brown sugar: For sweetness and shelf life. This recipe makes a semi-sweet pumpkin scone recipe. If you like it sweeter, add 1/3 cup brown sugar instead of 2 tablespoons.
- Baking powder: For the “lift” and “rise.” Want to know more about baking powder and baking soda? Find out here.
- Salt: For flavor and aides in the golden color.
- Ground cinnamon: Flavor and compliments the canned pumpkin.
- Pumpkin pie spice: Flavor and also compliments the pumpkin. Believe it or not, I buy mine! I found it at a discount store for under $5.00. To be honest, it saves me time of buying, mixing, and storing a spice blend I only use a couple times a year. If you wish to make your own, here is a recipe from the Food Network.
- Canned pumpkin: For the main base of flavor. I normally use Libby’s 100% Pure Pumpkin. Use whatever brand you wish.
- Vanilla yogurt: For moisture, flavor, and texture. Other pumpkin scone recipes will have buttermilk, milk, or cream. I like vanilla yogurt for the flavor and how it makes the scone batter just perfect! I used a 5.3 oz Siggi’s vanilla yogurt in the pumpkin scone recipe. It’s higher in protein and lower in sugar than most yogurts. If you want to measure it out, it’s about 1/2 cup and 1 tablespoon yogurt.
- If you do not have vanilla yogurt, buttermilk is a great alternative. Use 1/2 cup and 2 tablespoons. Keep in mind the scone dough may come out a bit wet when mixing. If that happens, add 1 tablespoon of flour until it’s nice and uniform.
- 1/2 cup (1 stick) unsalted chilled butter: I grate the butter into the dry ingredients. If you haven’t grated butter, you gotta do it! You simply grate cold butter onto a standing cheese box. See how to do it, here. Grated butter melts perfectly when baking and blends well with mixed with other ingredients. If you don’t feel like grating it or do not have a cheese box, you can simply cut the butter into the dry ingredients with your hands, like a pie dough.
- 4 Ingredient Streusel Recipe: To top your pumpkin scones before they bake. You will only need half of this recipe. You can freeze the rest in an airtight container and store it in the freezer for another recipe. Don’t feel like making it? You can leave it out and simply egg wash the top of the scones.
Steps in Making Pumpkin Scones
- Pre heat oven to 375 degrees F. Lined one cookie sheet with parchment paper or a silicone mat.
- Sift all the dry ingredients together in a large bowl. Set aside.
- Whisk all the ingredients together in a medium bowl until blended. Set aside
- Grate cold, chilled butter. Mix into the dry ingredient bowl. Toss the butter so it blends into the dry mixture evenly.
- Add the wet ingredient bowl to the flour-butter bowl. Use a bowl scrapper or rubber spatula to make sure it gets well-blended. If it looks too dry, add a touch more yogurt or another dairy ingredient, like milk. If it looks too wet, add 1 tablespoon of flour. This is key! You don’t want it too dry or else you will end up with a dry scone. If there are dry crumbles in the bowl, that is a hint you need more liquid.
- Don’t forget to use your hands too! Imagine forming a round disks when blending everything together. Then, I like to “fold” the dough a couple times, like open and closing a book, to get make some layers.
- Brush the top of the scone dough with water. Or if you have extra milk, cream, or an egg, you can use that, too! Top with streusel until covered.
- Cut the disk into 8 slices and it’s OK if they are not even. Place onto cookie sheet. Bake for 30 minutes, rotating half way. This may seem like a longer time than most scone recipes, but this pumpkin scone recipe makes ’em extra thick.
- Be sure to let the pumpkin scones cool for at least 15 minutes. This will avoid any gummy-ness and seal in the moisture.
More Tips for Pumpkin Scones
What about the leftover canned pumpkin? What can I do with it?
There are lots of choices! First, you can store it in an airtight container in the fridge. Make this pumpkin scone recipe another day. Or, place it in the freezer when you plan on using it a week or later.
Add it to: oatmeal, smoothies, plain yogurt, tomato-based soups, chili, pancake batter, waffle batter, or protein shakes. Any plain batter can benefit from extra pumpkin!
What about the spices?
Cinnamon is universal and I love adding it to almost anything I bake: cookies, chocolate cake, pancakes, or brownies. If you bought a big jar like I did, I like to give away half of it to another baker or foodie.
Pumpkin pie spice is used only seasonally, around Thanksgiving. Same with the cinnamon, I normally will give away some of it to another baker or friend. I like to buy fresh pumpkin pie spice every year because I enjoy baking pumpkin goodies. If you do not bake a lot, you can leave of the pumpkin pie spice and only use cinnamon.
Can I freeze the scone dough?
Yes! Make the scone dough, cut it into 8 pieces, and freeze. Bake whenever you have the craving for a delicious homemade pumpkin scone. Baking time will increase by 5-10 minutes.
Pumpkin Scone Recipe | Starbucks CopyCourse: Frosting and Icing RecipesDifficulty: Easy
2 1/2 cup all purpose flour
1 tablespoon baking powder
2 tablespoon brown sugar (add 1/3 cup more if you like it sweeter)
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
1/2 cup canned pumpkin puree
1 – 5.8oz vanilla yogurt (approx. 1/2 cup + 1 tablespoon)
1/2 cup (1 stick) cold, chilled butter
4 Ingredient Streusel Topping (optional)
- Preheat oven to 375 degrees F. Line one cookie tray with parchment paper or a silicone mat. Set aside
- Sift all dry ingredients in a bowl: flour, baking powder, brown sugar, pumpkin pie spice, cinnamon, and salt. Set aside.
- Whisk all wet ingredients in a bowl: canned pumpkin, yogurt, and egg. Set aside.
- Grate 1/2 cup (1 stick) butter into the dry ingredient bowl. Toss butter evenly.
- Add wet ingredient bowl to dry ingredient bowl. Mix with a bowl scrapper or rubber spatula to form a dough. Use your hands, too! If it looks to dry, add 1 tablespoon yogurt or another dairy product, like milk. If it looks too wet, add 1 tablespoon flour. Shape into a round disk.
- Brush the top with water or milk. Top with streusel. Cut into 8 slices. Place onto cookie sheet.
- Bake for 30 minutes. Let cool for 15 minutes before enjoying.
- You can leave out pumpkin pie spice if you do not have it. Adjust recipe to 1 tablespoon cinnamon
- If you do not have time or a cheese grater to grate butter, you can “cut” the butter in with your hands and fingers.
- Don’t have yogurt? Use buttermilk instead