Pumpkin Scones!

Fall officially begins in a few days, and this year I’m super excited to see the leaves change and the weather cool down πŸ™‚ I love New Jersey! Down south the leaves never seemed to change colors, and South Carolina never really cools off… maybe for a few hours in the morning, but then it’s summer again…

Last year, I had my first pumpkin scone from Starbucks and my friend suggested making it ourselves. I found a recipe when I went home and made a batch. They were incredible. πŸ™‚

last year’s batch of scones… first try!

Pretty sure my sister and her friend ate about 10 of them the first day πŸ™‚

So it’s that time of year again! I realized I had left the recipe in SC, so I called my sister and she sent me a pic of the recipe card. Instead of writing up my own cards, I used these vintage recipe cards from Love vs. Design to type up the cards. They fit perfectly in the new recipe box that I got for my engagement πŸ™‚ Trying to fill it up with all my favorites…

After printing up the recipe, I put on a really awesome apron that my sister bought for me from Anthropologie πŸ™‚

Ok, So here’s the recipe. I found it on a blog last year, but I can’t remember which one :/ so don’t think I made this up on my own, because I definitely did not.

Starbucks’ Pumpkin Scones


1 Cup all-purpose flour
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp unsalted butter
1/3 cup heavy cream
1 tsp vanilla
6 tsp brown sugar
1/2 cup PUMPKIN πŸ™‚



  1. Combine both flours, baking powder, salt and all spices. Whisk together well.
  2. In separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well.
  3. Cut butter into smaller chunks, then add into the flour mixture using a pastry blender until it resembles coarse crumbs.
  4. Pour liquid mixture into flour mixture all at once. Stir with a wooden spoon until all flour is moistened.
  5. Turn misture onto counter (should be crumbly). Knead it a few times until everything is together.
  6. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut like a pie into 8 pieces. Place pieces on the baking sheet so they’re not touching.
  7. Bake for 15 minutes at 425 degrees F.
  8. After scones have cooled, drizzle cinnamon icing over the top.

Cinnamon Icing found this recipe on Moms Who Think with their version of the scone recipe.


1 cup powdered sugar
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

  1. Whisk ingredients together until it’s almost liquid… not too drizzly because it won’t stay on the scone at all (yea, I watched that happen), but soft enough to pour smoothly off a spoon. Add more milk if it’s too thick… more sugar if too thin.
  2. Drizzle over the scones with a whisk or spoon.

Here’s a pic of the batch I made this year πŸ™‚

Happy Saturday! and Happy Fall!!


1 Comment

  1. September 22, 2012 / 3:40 pm

    Looks yummy! I have a coworker who loves all things pumpkin and she usually brings in enough to share. It’s tough not to get addicted.