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Better-Than-Starbucks Pumpkin Scones Recipe

Better-Than-Starbucks Pumpkin Scones Recipe
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★★★★★

5.2 from 15 reviews

These Better-Than-Starbucks Pumpkin Scones are the perfect fall treat, combining warm spices, rich pumpkin flavor, and a luscious coconut milk base. Lightly sweetened and topped with a vanilla glaze and a cinnamon-turmeric drizzle, these scones are tender, flaky, and irresistibly delicious—ideal for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (+ a little more for shaping/cutting)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine-grain sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup powdered (confectioners) sugar (for glaze)
  • 1/4 teaspoon ground cinnamon (for cinnamon icing)
  • 1/4 teaspoon ground turmeric (for cinnamon icing)

Wet Ingredients

  • 1/3 cup solid coconut oil
  • 1/2 cup canned pumpkin puree
  • 1/4 cup full-fat coconut milk
  • 1 large egg
  • 2 tablespoons water (for glaze)
  • 1/2 teaspoon vanilla extract (vanilla bean paste or vanilla bean powder can be used)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with a Silpat mat or parchment paper and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, fine-grain sea salt, baking powder, baking soda, cinnamon, freshly ground nutmeg, ground ginger, and ground cloves. Stir everything together until evenly mixed.
  3. Cut in Coconut Oil: Add the solid coconut oil to the dry ingredients. Using a pastry blender, two butter knives, or your hands, work the coconut oil into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
  4. Whisk Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, full-fat coconut milk, and the large egg until smooth and well combined.
  5. Combine Wet and Dry: Pour the wet ingredients over the dry crumb mixture. Using a wooden spoon or spatula, stir just until the dough begins to come together. It should still be a bit shaggy.
  6. Shape the Dough: Turn the dough out onto a floured surface to prevent sticking. Gently finish mixing if needed, then shape into roughly a 7 x 7 inch square about 1 inch thick. If the dough feels too sticky, add a little more flour to reach the right consistency.
  7. Cut into Rectangles: Cut the square dough in half, then cut each half into three equal rectangles (total of six rectangles).
  8. Arrange on Baking Sheet: Place the cut scones onto the prepared baking sheet with some space between them.
  9. Bake: Bake in the preheated oven for about 15 minutes, or until the scones are puffed up, lightly browned on top, and appear dry in the cracks when closely inspected.
  10. Cool: Remove the scones from the oven and transfer them to a wire rack to cool completely before glazing.
  11. Prepare the Vanilla Glaze: In a small bowl, mix together the powdered sugar, water, and vanilla extract. Stir continuously until the glaze is smooth and spreadable. Adjust consistency by adding more water if too thick, or more powdered sugar if too thin.
  12. Glaze the Scones: Use a pastry brush to generously spread the vanilla glaze over each cooled scone. The glaze may appear thick initially but will smooth out beautifully.
  13. Make Cinnamon Icing: Reserve 3 tablespoons of the vanilla glaze in a separate small bowl. Stir in the ground cinnamon and turmeric thoroughly. Transfer this mixture into a small plastic baggie, snip a tiny corner tip, and drizzle it decoratively over the glazed scones.
  14. Enjoy or Store: Enjoy the scones immediately or allow the glaze to harden a bit before serving. Store scones at room temperature in an airtight container for 3-4 days for optimal freshness.

Notes

  • Use solid coconut oil at room temperature to achieve the correct crumb texture.
  • Full-fat coconut milk is preferred for richness and moisture; avoid light or reduced-fat versions.
  • Vanilla bean paste or vanilla bean powder can be swapped with vanilla extract for a more intense vanilla flavor.
  • Handle the dough gently to avoid overworking, which can make scones tough.
  • The turmeric in the cinnamon icing adds a subtle earthiness and a warm hue, but can be omitted if desired.
  • Scones are best enjoyed fresh but will keep for 3-4 days at room temperature.
  • For a dairy-free and vegan option, this recipe already uses coconut milk and oil instead of butter and dairy milk.

Nutrition

Keywords: pumpkin scones, vegan pumpkin scones, gluten free alternative scones (note: original is not gluten free), fall recipes, pumpkin spice, coconut milk scones, easy scones, homemade scones, holiday baking

Find it online: https://todayfoodrecipe.com/better-than-starbucks-pumpkin-scones-recipe/