I went a little pumpkin crazy this weekend. I made three different pumpkin recipes. Two of them were pumpkin scones so I guess they really count as one (but FYI I used two different recipes of pumpkin scones :)). I also made some pumpkin pie pancakes with this recipe for brunch…mmmmm yum!

There are many possible reasons for my sudden urge to bake with pumpkins. Maybe it’s the scent of my new pumpkin caramel swirl candle (I am currently a little candle obsessed). Maybe it’s last weekend of September (already?!).  Maybe I am super excited to attend the baking and sweets show on Sunday. Or it’s because all the pumpkin recipes inspirations popping up on my twitter feed. Whatever the reasons are, I had a blast today in my kitchen yesterday.

It was very tiring yes, I was pretty much on my feet the whole day – since I also popped out to walk around the Etsy show in the afternoon. My boyfriend complained about the more-than-average amount of dishes that he had to do…but the wonderful smell of pumpkin and spices quickly muffled his complaints.


I started my baking mission in the morning with a recipe for Starbucks inspired pumpkin scones on Pintrest. The recipe was very simple. It turned out pretty yummy. However I did not like the colour of the pumpkin spice icing. I wanted the icing to be more orange like the Starbucks one. I also found the spices to be a bit too strong, almost masking the pumpkin flavour. Because of the amount of spices, the scones themselves were a bit on the brown side instead of orange. I’ve only come to discover these differences after making my second batch of pumpkin scones later in the night.

My first batch of pumpkin scones

The second batch of pumpkin scones were in my opinion much more of what I imagined. I basically combined two Starbucks pumpkin scone copycat recipes. The recipe for the second batch is what I posted below. It has less cloves and ginger compared to the first one. I also used heavy cream instead of milk because you know more fat content the merrier! I am not sure if it’s because of the heavy cream but the second batch of scones were also fluffier! One last thing, because the second recipe I used had pumpkin puree in the spiced glaze, the colour is so much better! Love that orange!


Starbucks-inspired Pumpkin Scones (Adapted from Damn Delicious and Cooking Classy)

For the scone
2 cups all-purpose flour
1/3 cup light brown sugar, packed
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk or heavy cream (I used heavy cream)
1 large egg
2 tsp vanilla extract

For the glaze
1 cup confectioners’ sugar
2 tablespoons milk

For the pumpkin spiced glaze
3/4 cup powdered sugar
1 tablespoon pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 tablespoon milk

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, whist together flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, cut in butter with a pastry cutter until it resembles coarse crumbs.
In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 8-inch round circle.
Using a large knife or a pizza cutter, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky). Making 8 triangles.
Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
For the glaze*:
Combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
For the pumpkin glaze:
In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and milk. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
Allow glazes to set before serving.

* It’s best to glaze it on the day you will serve your scones. If glazed too early and left at room temperature for a long time, the glaze will melt. The melted icing will make your scones look very unappetizing. But if you don’t have time to glaze them on the day off, you can store the glazed scones in the fridge!

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