Learn how to make coffee shop-style pumpkin spice scones at home with this easy recipe! They’re unbelievably flaky, loaded with pumpkin and spices, and perfect alongside a cup of coffee.
Hey, all you Team Pumpkin-ers! Are you ready to receive all the glorious fruits of yesterday’s pumpkin labor? It’s SCONES!
Big, fat coffee shop-style scones pumped up with all the pumpkin ‘n’ spice possible, and then smothered in fun-sized amounts of creamy glaze.
Uh-huuuuh. Excuse me while I go wipe off this drool forming on my keyboard…and then grab another. ↑↑
I mean, you didn’t REALLY think I would leave you hanging yesterday with tons of homemade pumpkin puree and then not share a recipe using it, did you?
Friday would have it no other way. 😉
Guys, I seriously just think all of us pumpkin-addicts should start a club. Pumpkin Lovers Anonymous. I’d totally bring us all snacks in coffee shop-style pumpkin spice scones form.
…Maybe. Depending on what degree of a scone-binging mood I’m in.
Just a few things to remember about making the perfect scones…Scone Science is in session!
Butter. Butter, butter, BUTTER! It’s your best friend when you’re trying to achieve that perfect, ultra-flaky scone. Whatever you do, make sure it’s completely chilled and cold. This will build up all those buttery-flaky layers of scone goodness!
Nobody ever claimed that scones were diet-food. *sigh*…in a perfect world…
One final note on the dough for these scones: (I go over it in lengthy detail in the recipe below) You do NOT want to overwork the dough—Gently, GENTLY fold the wet ingredients into the dry until a shaggy clump of dough forms.
Then you’re going to turn the dough onto a floured surface and again, VERY gently knead it a few times until it comes together into a smooth, cohesive dough.
From there, you’re going to divide the dough into two rounds. Score eight scone wedges from each and you’re ready for baking!
I always, always bake my scones in a very hot 400F oven, to encourage fast rising and form that golden scone topping that gets me EVERY time.
And then came the glaze….
These scones totally got glazed to within millimeters of their lives, because seriously: scones without glaze = a cry-like-a-baby kind sad kind of scone.
Dear pumpkin scones: why must you be so darn amazing?
P.S. never change, okay?
Sincerely with copious amounts of love, Sarah.
Coffee Shop-Style Pumpkin Spice Scones
- 4 cups white whole wheat flour plus more for dusting surface
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1-1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon salt
- 2/3 cup coconut sugar or brown sugar
- 1 cup cold butter cubed
- 1 cup pumpkin puree
- 1/3 cup half-and-half cream
- 2 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- Preheat oven to 400F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar. Using a pastry cutter, or your fingers, work cold butter cubes into flour mixture until crumbly and butter forms pea-sized clumps.
- In a separate bowl, whisk pumpkin, cream, eggs, and vanilla until smooth. Pour liquid mixture over butter mixture and very gently fold until a shaggy dough forms.
- Turn dough onto a floured surface and VERY gently knead several times until dough just comes together.
- Divide dough in half and pat each half into a 6 to 7-in round. Using a benchscraper or a sharp knife, cut each round into eight wedges. Place wedges 2-in apart on prepared baking sheets.
- Bake scones at 400F 10-12 minutes or until tops begin to turn golden. Cool scones on a wire cooling rack, while you prepare the glaze.
- Make the glaze: In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency.
- Drizzle glaze evenly over each scone and allow scones to set 5 minutes before serving. Enjoy!
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥
More pumpkin things for the weekend? It’s kinda an addiction. ♥