Super Soft Pumpkin Scones with cream cheese glaze are a moist pumpkin scone recipe that stays fluffy for days.
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Starbucks pumpkin scones
As a part time Starbucks partner working in retail cafes, I typically satisfy my cravings for soft pumpkin scones with a pumpkin scone at Starbucks.
So, although I’ve been working on this super soft pumpkin scone recipe for several years. I was never really too motivated to finish recipe testing. I was already getting my fill of pumpkin scones. But then Starbucks did not bring back their pumpkin scones for the first time in years!!
I figured that know is the perfect perfect time to share my recipe that is very similar to the recipe for pumpkin scones from Starbucks with a soft texture and lightly sweet pumpkin flavor so that everyone else feeling super sad about missing it can get their fix by making them from scratch at home like I have been.
Pumpkin scones from scratch
This soft scone recipe is light and moist and so different than most scones which are more like a sweet version of a flaky biscuit. Made with melted butter and brown sugar instead of frozen butter and granulated sugar these scones stay soft for days.
Based on a simple scone recipe that I have been making since my kids were babies. Made with orange juice and dried cranberries back then I called them ‘toddler scones’ due to their packability and texture.
I’ve since made different varieties of soft scones over the years and have shared my recipes for Brown Sugar Blueberry Scones and Blackberry Scones with Berry Glaze. But probably due to my extreme love for pumpkin pie this Soft Pumpkin Scones recipe is my absolute favorite!
Ingredients
- All purpose flour
- Double acting baking powder – most baking powder available at grocery stores is double acting baking powder which bubbles slightly when combined with the wet ingredients and again when introduced to heat in the oven.
- Baking soda – the combination of both baking powder and baking soda ensures that the scones get enough lift to be fluffy and that there is is enough acidity.
- Brown sugar – brown sugar adds moisture and a little acidity to the scones.
- Granulated sugar – extra sweetness from the granulated sugar adds a nice balance to the plain pumpkin puree.
- Spices – cinnamon powder, cloves and nutmeg (or substitute pumpkin pie spice instead).
- Salt
- Egg
- Pumpkin puree – use either canned or homemade pumpkin puree from fresh pumpkins. A standard 15 ounce can of pumpkin contains just under 2 cups of pumpkin puree or enough for 2 batches of scones.
- Whole milk – or substitute alternative milk of choice like oat milk, almond milk or hazelnut milk.
- Unsalted butter – or substitute salted butter and reduce the amount of salt slightly.
- Optional – cream cheese icing and/or pumpkin seeds to garnish. You can usually find pumpkin seeds, also called pepitas, either plain or roasted in the grocery bulk food sections.
Step by step instructions
- Melt butter and allow to cool to room temperature, about 5-10 minutes. Once butter is cooled whisk in pumpkin puree, egg, sugar, seasonings, and milk.
- Combine flour, salt, baking powder and baking soda. Then stir into wet ingredients just until ingredients come together. Dough will be very sticky. Cover with a towel and let dough rest for up to 20 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Cover a large baking sheet with parchment paper. Flour parchment lightly and dump dough out onto the baking sheet. Lightly flour the top and roll dough out into a ½ thick circle, or rectangle for square scones.
- Using a floured bench scraper, or sharp knife, cut scones as desired but do not separate.
- Instead bake close together in preheated oven until puffy, 12-15 minutes.
- Remove from oven and allow to cool on baking sheet.
- Pull scones apart gently and serve plain. Or top with cream cheese glaze and a sprinkle of pumpkin seeds.
- Enjoy!
Yield
This recipe yields 8 large scones or 16 mini scones. Or make mini scones by dividing dough into two smaller rounds before cutting the scones into triangles as directed in the recipe. Or simply slice into smaller slices to make thin triangle scones instead.
How to garnish
Serve scones plain or garnish with icing and or pumpkin seeds.
Add pumpkin seeds before baking if you’re not icing the scones. Or sprinkle on top after icing.
A bright white cream cheese glaze provides a nice contrast to the orange pumpkin scone and a tangy flavor. But plain icing, maple icing or even chai spiced icing are all delicious.
Dunk scones in icing to cover the entire scone or drizzle icing in ribbons.
How to store
Scones will stay fluffy for up to 3 days when stored tightly covered at room temperature. Cool completely, then cover tightly in an airtight storage container or storage bag. If using cream cheese frosting store scones refrigerated for up to 5 days instead.
Or wrap baked scones tightly and freeze for up to 3 months. Defrost at room temperature before serving.
Ingredients
- ¼ cup unsalted butter melted and cooled
- ¾ cup pumpkin puree
- 1 large egg
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¼ cup milk
- 3 cups all purpose flour
- 2 teaspoons baking powder aluminum free, double acting
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon powder
- ⅛ teaspoon cloves
- ¼ teaspoon nutmeg
Cream cheese icing
- ¼ cup unsalted butter room temperature
- ½ cup cream cheese 4 ounces room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup confectioners sugar
- dash salt
Instructions
- Melt butter and allow to cool to room temperature, about 5-10 minutes. Once butter is cooled whisk in pumpkin puree, egg, sugar, and milk.¼ cup unsalted butter, ¾ cup pumpkin puree, 1 large egg, ½ cup light brown sugar, ½ cup granulated sugar, ¼ cup milk
- Combine flour, salt, baking powder, baking soda and spices. Then stir into wet ingredients just until ingredients come together. Dough will be very sticky. Cover with a towel and let dough rest for up to 20 minutes.3 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon powder, ⅛ teaspoon cloves, ¼ teaspoon nutmeg
- Preheat oven to 425 degrees Fahrenheit.
- Cover a large baking sheet with parchment paper. Flour parchment lightly and dump dough out onto the baking sheet. Lightly flour the top and roll dough out into a ½ thick circle, or rectangle for square scones.
- Using a floured bench scraper, or sharp knife, cut scones as desired but do not separate.
- Bake scones close together in preheated oven until puffy, 12-15 minutes.
- Remove from oven and allow to cool on baking sheet.
- Meanwhile make cream cheese icing. Beat room temperature butter and cream cheese until smooth, add vanilla and salt. Then beat in confectioners sugar. Store refrigerated for up to 3 days.¼ cup unsalted butter, ½ cup cream cheese, 1 teaspoon vanilla extract, dash salt, 1 ¾ cup confectioners sugar
- Once scones are cool gently pull apart. Serve scones plain or top with cream cheese glaze and a sprinkle of pumpkin seeds.
Nutrition
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