Double glazed pumpkin scones that are better, cheaper, and fresher than anything you’d find in a coffee shop! Perfect with coffee or tea for an easy going breakfast. These scones clock in under 350 calories and offer up so much flavor! [339 calories, 51.9g carbs, 12.8g fat, and 4.4g protein. ]
Look, middle-school-me wants so much to be the type of adult who goes out and buys fancy drinks and pastries every day. But real-adult-me knows that is neither practical nor healthy. These pumpkin scones are certainly inspired by their Starbucks look alikes but they are 1000x better! They are made fresh in your oven and I have tweaked the spices both in the scone and in the glaze so that they offer the max amount of flavor!
These scones epitomize what this blog means to me. You shouldn’t have to give up comforting fresh baked scones, iced with two delicious glazes, all in the name of some odd diet. A diet simply describes what you eat, it shouldn’t be restrictive. When I enjoy a dense (in the best way possible), seasonal pumpkin scone I feel happy and get a renewed commitment to a lifelong journey of health.
So all that said, just enjoy these buttery, warmly spiced scones. Have one (or two!) for yourself and share the rest. Trust me, people will be so thankful for a chance to taste these. If you have the patience, I even recommend letting these sit around for a day before eating them. They become dense and the pumpkin flavor really shines!
NOTE: I have made these scones multiple times so the photos will have different lighting because they were shot on different days.
Better than Starbucks Pumpkin Scones
Double glazed pumpkin scones that are better, cheaper, and fresher than anything you'd find in a coffee shop! These scones clock in under 350 calories and offer up so much flavor! Perfect with coffee or tea for an easy going breakfast. This recipe was modified and adapted from Damn Delicious, I have linked her recipe in the notes section.
Ingredients
Pumpkin Scones
- 2 cups AP Flour (spooned and leveled) plus more for rolling/kneading
- 1/3 cup brown sugar packed
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp powdered ginger
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 cup cubed cold butter 1 stick
- 1/2 cup pumpkin puree
- 1 large egg
- 3 tbs milk
- 2 tsp vanilla extract Mexican vanilla is my favorite!
- oil spray for baking
Sweet White Glaze
- 1 cup powdered sugar sifted
- 2 tbs milk
Spiced Glaze
- 1/2 cup powdered sugar sifted
- 1/4 tsp EACH cinnamon, pumpkin pie spice, powdered ginger
- 1 tbs milk
Instructions
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Preheat oven to 400 degrees. Combine dry ingredients in a bowl, add cold cubed butter to dry mix and use your hands or a pastry cutter to form coarse crumbs throughout. Mix together wet ingredients in a bowl and combine with dry.
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Using extra flour if needed, roll out the scone dough and knead it 3-4 times. Press down dough into a uniform height, cut into two rectangles then 4 squares, then cut each square diagonally to form 8 triangles. Lay parchment paper onto a baking sheet and bake for 10-15 minute. Scones are done when a toothpick inserted comes out clean.
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While scones bake, make the glazes. Make the white and spice glazes in separate bowls. Let scones cool for at least 30 minutes before glazing them. Apply the white glaze evenly over the entire scone, you may need to apply it twice to achieve a thick white glaze. Let white glaze dry and then add the spiced glaze. Drizzle or pipe the spiced glaze onto the scones.
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Scones are best eaten after they have cooled and when the glaze has had a chance to harden. They are even better the NEXT day as the pumpkin flavor really has a chance to develop. Scones can be stored covered in the fridge. They can be eaten cold or room temp. Enjoy!
Recipe Notes
Recipe adapted from Damn Delicious.
Baking recipes are not kind towards substitutions so you have to follow the written recipe.
These scones are best when eaten room temp or cold, after glaze has set. They are especially delicious on the second day and have a much more pumpkin forward taste.
