This recipe for pumpkin scones with a glaze is one of my favorite ways to use pumpkin! Not quite a copycat Starbucks recipe since I added a cream cheese layer in the middle, but I think it’s even more delicious!
I’ll admit that while I really enjoy eating scones, I don’t make them very often at all. In fact, probably only once every 2 years or so when I either make these pumpkin scones or I make my brother’s favorite vanilla bean scones.
Which is a little weird because they really are easy to make. I took these up an extra step with the addition of the cream cheese layer in the middle, but they still aren’t difficult at all. In fact, we used to make them all the time when I owned a bakery, and there we were only looking for easy recipes that weren’t too time-consuming!
How to Make the Perfect Scones
If made correctly, scones should melt in your mouth. They should have a slightly crisp outside, but the inside should be all buttery and flaky. They’re a weird combination of crumbly while still being really moist. They’re completely under-rated and as soon as you eat a perfect scone, you’ll understand what I mean!
In my opinion, the first step to the perfect scone is to make sure your butter is very cold. Don’t set it out ahead of time while you’re getting your other ingredients. Don’t use it straight from the grocery store bag as soon as you get home. Only use your butter if it has been in the fridge or freezer for a good length of time.
You want that butter cold so that it doesn’t all incorporate into the batter. You want to see little flecks of butter because that will melt while it’s cooking and create the most flaky pastry around. If your butter is straight from the fridge, use a pastry cutter to incorporate it into your dry ingredients. If you’re butter is frozen, use a cheese grater to grate your butter straight into the dry ingredients.
The second step to making the perfect scone is to never overwork your dough. The more you handle it while you’re trying to mix ingredients, the tougher and more cake-like it will be. You want a nice, airy, flaky scone when it’s done baking and not a heavy paperweight disguised as a scone.
So keep your mixing to a minimum. Even when you’re patting it out into a shape. Keep the work surface and your hands lightly floured, pat it gently and don’t feel like you have to knead it at all. It’s not bread. Just pat it out into the correct shape and step back.
Cream Cheese Filling Recipe
This is the same cream cheese filling that I use for my vanilla bean scones and it’s never failed me. I’ve even used it as a cream cheese swirl in brownies or in chocolate cupcakes.
It’s just a simple, 3-ingredient recipe made of cream cheese, sugar and vanilla. Nice and to the point. I use full-fat cream cheese because it bakes better than reduced fat or fat free. Those tend to be naturally softer and melt more during baking.
Copycat Starbucks Pumpkin Scones Recipe
Obviously my version is a little different than the famous Starbucks version of a pumpkin scone since I added the cream cheese filling. However, against my better judgment, I’m going to say that you could always leave the cream cheese layer out if you wanted to.
You would just skip the step where you separate the dough into 2 equal portions. Instead, just take all of your dough at once and pat it out into a rectangle. Then continue with scoring the dough and baking the same amount of time.
Your version will be very similar to the Starbucks version!
Pumpkin Scones with Glaze Recipe
Before you make your dough, line a cookie sheet with waxed paper, parchment paper or if you’re lucky enough… a silicone liner. Once your dough is made, separate it into 2 equal sections. Take the first half of dough and pat it out into a rectangle right on your prepared cookie sheet.
Spread your cream cheese mixture right on top of the dough. I brought it pretty close to the edges.
Spread a piece of wax paper on your counter and pat the second half of your dough into a rectangle roughly the same size as your first on this second sheet of wax paper. Carefully transfer your dough and place it right on top of the cream cheese layer.
Use a pizza cutter to score your dough into triangles. Make one line horizontally across the middle of the dough. Then score 3 lines vertically down your dough to make 4 rows. Cut each of those small rectangles into triangles for a total of 16 triangles.
When you’re scoring, you don’t need to press down hard. Just a light indentation that doesn’t even go the whole way through to the cream cheese.
I don’t even bother sealing up the edges to cover the cream cheese. The dough will bake right around it.
After the scones are done baking, use a sharp knife to cut the whole way through. Let cool completely and then drizzle the glaze!
Pumpkin Scones with Cream Cheese Filling
Moist and flaky pumpkin scones with a delicious cream cheese filling and sweet glaze!
- 4 cups All-purpose flour
- 1 cup Sugar
- 2 Tbsp. Baking powder
- 1 tsp. Salt
- 3 tsp. Cinnamon
- 12 Tbsp. Cold Butter
- 1 cup Pumpkin
- 6 Tbsp. Half and half
- 2 Eggs
Cream Cheese Filling
- 12 oz. Cream Cheese (softened)
- 2 tsp. Vanilla
- 2 tsp. Sugar
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 2 Tbsp. Milk
Preheat oven to 400 degrees F. Line a cookie sheet with wax paper or parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Stir until well blended.
With a pastry cutter or a fork, cut butter into the dry ingredients. The mixture should be crumbly with little flecks of butter remaining.
In a small bowl, mix pumpkin, eggs and half and half until well-blended.
Fold the wet ingredients into the dry ingredients. Fold just until everything is incorporated. Divide dough into 2 equal portions.
Lightly sprinkle parchment lined cookie sheet with flour and lightly dust hands with flour. Take half the dough and gently pat into a rectangle on cookie sheet.
In a small bowl, mix cream cheese, vanilla and sugar. Spread onto the rectangle of dough.
Spread a 2nd sheet of wax paper on your counter and lightly dust with flour. Pat remaining dough into a rectangle that is the same size as your first. Use the wax paper to transfer it and place on top of the cream cheese layer.
Use a pizza cutter to score the top of the dough. Make one horizontal score across the middle. Then make 3 vertical scores to divide the dough into 4 columns. Finally, cut each individual rectangle into a triangle.
Bake for 14-17 minutes or until scones are light brown. Remove from oven and cut through the whole way using the score lines as your guide.
While scones are cooling, mix glaze ingredients in a small bowl. Drizzle over cooled scones and enjoy!
These do not need to be refrigerated but will last longer if they are. At room temperature, scones will stay fresh for 1-3 days. Refrigerated, they should last for closer to a week. I prefer them at room temperature because they stay flaky and more pastry-like.
You can leave out the cream cheese layer if you choose and just pat all the dough at once into a rectangle. Bake for the same amount of time.
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