Better-Than-Starbucks Double-Glazed Pumpkin Scones

These double-glazed pumpkin scones are a must-make for fall! They’re full of delicious fall flavours, the perfect texture for enjoying with your morning coffee, and they have not one but TWO icing glazes to finish them off. 

(I first published this recipe in 2018, but I recently updated it with some new pictures!)

They’re full of flavor and the double glaze of regular icing and pumpkin spice icing takes them to the next level.

And dare I say, these double-glazed pumpkin scones taste 20x better than Starbucks pumpkin scones… Yep, I went there.

I’ve had some conversations with friends about baking and scones seem to be one of those things that are kind of intimidating. But they’re deceptively easy, honestly! If you’ve never made them before, I think you’ll find they’re way easier to make than you might think.

Tips for making scones

Here are a few tricks for baking scones to help the whole process go smoother:

• Make sure your butter is COLD when you cut it into the flour. It needs to be cold so it stays in chunks (which is what we want!)
• Freeze your dough for a few minutes if it’s hot in your house/kitchen
• Flour your rolling surface/rolling pin really well. Scone dough is sticky!

Pumpkin scone ingredients

Here’s what you’ll need to make pumpkin scone magic at your own house:

For the pumpkin scones:

• All-purpose flour
• White sugar
• Baking powder
• Baking soda
• Salt
• Cinnamon
• Pumpkin pie spice
• Unsalted butter
• Pumpkin puree (NOT pumpkin pie filling!)
• Half and half or whipping cream
• One egg
• Vanilla extract 

For the scone glazes:

• Powdered sugar
• Whipping cream

• Powdered sugar
• Pumpkin puree
• Pumpkin pie spice
• Whipping cream

Instructions

Scone instructions

You’ll start by preheating your oven to 400F.

Whisk dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice) in a large bowl. 

Next, cut your COLD butter into small cubes, then use a pastry cutter to cut in the butter into the dry ingredients.

If you don’t have a pastry cutter, you can use a fork. The key is to make sure your butter is cold and there are chunks of butter in the dough. When it bakes, the butter will melt and make the pumpkin scones nice and flaky. 

Now in a separate bowl, whisk the pumpkin puree, whipping cream or half and half, egg, and vanilla extract. 

Add the wet mixture to the dry mixture and butter. Incorporate the ingredients well but don’t overmix. 

On a well-floured surface, roll your dough into an oval shape, about half an inch thick.

Cut the dough into 12 pieces. 

Place each piece on a non-stick pan. Bake for 10-15 minutes (I bake mine for 12) until the scones look “set”. You can test by inserting a toothpick in the centre of one scone to see if it comes out clean. 

Glaze instructions

Better-than-Starbucks Double-Glazed Pumpkin Scones

Double-Glazed Pumpkin Scones

These double-glazed pumpkin scones will beat store-bought scones any day of the week! The two types of icing (plain and pumpkin spice) take these flavorful scones to the next level.

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Prep Time 10 mins

Cook Time 15 mins

Course Dessert

Servings 12

Calories 281 kcal

Ingredients

  

1x2x3x

For the Pumpkin Scones

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice
• ½ cup unsalted butter COLD, cubed, (one stick)
• 1 egg
• 0.5625 cup pumpkin puree do NOT use pie filling (half cup + one tbsp)
• 3 tbsp whipping cream or half and half
• 1 tbsp vanilla extract seems like a lot but it's perfect!

For the Plain Glaze

• 1 cup powdered sugar
• 2-3 tbsp whipping cream

For the Pumpkin Spice Glaze

• 1 cup powdered sugar
• 1 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• 1.5-2 tbsp whipping cream

Instructions

 

For the Pumpkin Scones

• Preheat oven to 400 F.

  Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl.
• Cut your cold butter in small cubes, then use a pastry cutter or fork to cut it into the flour mixture until the pieces break up further. (It's okay for there to be chunks of butter in the dough - you want that)!
• In a separate bowl, whisk pumpkin puree, cream or half and half, egg, and vanilla.

  Add the egg mixture to the flour mixture until all ingredients are well incorporated, but don't overmix.
• Roll your dough into an oval shape on a floured surface so that it can be cut into 12 pieces, each about 1/2 an inch thick.

  Place all 12 scones on a non-stick pan.

  Bake for 10-15 minutes, until a toothpick comes out clean from the center of a scone. I bake mine for 12 minutes.

For the Scone Glazes

• While your scones cool for a few minutes, make your glazes.
• Plain Glaze: Mix the powdered sugar and cream in a bowl. Start with 2 tbsp. of cream, and add up to one tablespoon more until you get the perfect glaze consistency.

  Pumpkin Spice Glaze: Mix the powdered sugar, pumpkin puree, pumpkin pie spice, and cream in a bowl. Add more cream until you get the perfect glaze consistency.
• I like to add each glaze to a separate Ziploc bag and cut the corner of each bag to use for piping the icing.

  First, do a zigzag pattern of plain glaze on each scone while they're still a bit warm.

  Next, do a zigzag pattern of the pumpkin spice glaze. 

  Feel free to spread the glazes on the scones or get creative with how you add them! 

Notes

I like to eat the scones while they're nice and warm. You can also keep them in an airtight container on the counter for a few days to enjoy later. 

Nutrition

Calories: 281kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 31mgSodium: 184mgPotassium: 46mgFiber: 1gSugar: 26gVitamin A: 2338IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Tried this recipe?Let us know how it was!

Looking for other recipes to use up that pumpkin puree?

Check these out: 

• PERFECT PUMPKIN CHOCOLATE CHIP LOAF
• PUMPKIN SPICE MUFFINS WITH MINI DONUT TOPPING
• THE TASTIEST PUMPKIN PIE PROTEIN SMOOTHIE

I hope you enjoy these as much as I have over the past few years!

XO,

– C