Starbucks-inspired, mini glazed pumpkin scones are soft, crumbly and absolutely irresistible with two different glazes to give the perfect balance of sweetness. They are the perfect little pumpkin spice treat for the fall season, or as I like to call it, pumpkin spice and everything nice season. The best part? They just take 20 minutes of actual prep work, and you don't even need a fancy mixer.
And since they are small, you can indulge in a few completely guilt-free. In fact, each scone contains less than 100 calories, and that includes the glaze. So now you no longer have to head out to Starbucks to grab for this guilty pleasure, try your hands at it in the kitchen, have some fun, and make these this fall season.
Ingredients
Here is what you will need to gather to make these pumpkin scones:
- pumpkin puree
- all-purpose flour
- brown sugar
- pumpkin spice blend
- baking soda
- salt
- unsalted butter
- half-and-half cream
- egg
- vanilla extract
- for the glaze - confectioners' sugar, half-and-half cream, and pumpkin spice blend.
You will also need measuring cups and spoons, mixing bowls, rolling pin, and a baking sheet.
How to Make the Best Mini Glazed Pumpkin Scones
Make the Pumpkin Scones
First, whisk together the dry ingredients (flour, brown sugar, pumpkin spice blend, baking soda, and salt) in a medium mixing bowl. Work the butter into the dry ingredients with a pastry cutter (or your hands) just until the mixture is crumbly and the butter is the size of small peas.
In another mixing bowl, whisk together the wet ingredients (pumpkin puree, half-and-half, egg, and vanilla) until well combined. Pour wet ingredients into the dry ingredients. Stir using a rubber spatula until a soft dough forms. Knead dough in the bowl until smooth for about 1 minute. If the dough sticks, add a little flour to your hands.
Flour a work surface generously, then roll the dough into an 8 x 10-inch rectangle, about ¾-inch thick, using a rolling pin. Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Do the same in the other direction, vertically. You should have 16 roughly two-inch squares. Cut each square in half diagonally to create mini triangle-shaped scones.
Place the scones onto a parchment-lined baking sheet. Bake for 10-12 minutes in a 400 F preheated oven, or until a tester inserted in the center comes out clean. Let cool for 10 minutes.
Make the Glaze
For the first glaze layer, combine confectioners' sugar and half-and-half in a bowl until smooth. Drizzle over slightly cooled scones. Allow to set at least 10 minutes, until icing hardens.
For the second glaze layer, combine confectioners' sugar, pumpkin spice blend, and half-and-half and whisk until smooth. Drizzle spiced glaze in a zig-zag pattern on top over the plain glaze. Allow to set at least 5 minutes before serving.
How to Store Scones
- How to store: Store leftover scones in an airtight container at room temperature for up to 3 days.
- How to freeze: Let the scones cool completely, then freeze in single layers between sheets of parchment paper for up to 3 months. To thaw, place in the refrigerator or on the kitchen counter.
More Pumpkin Treats
- Small Batch Chocolate Chip Pumpkin Bread
- Mini Pumpkin Pies (coming soon)
- Pumpkin Cinnamon Rolls (coming soon)
- Butternut Squash "Pumpkin" Bread
- Classic Pumpkin Pie
- Pumpkin Pie Granola
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Recipe
Mini Glazed Pumpkin Scones
- Total Time: 32 minutes
- Yield: 32 mini scones
- Diet: Vegetarian
Description
Quick and easy Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat packed with pumpkin flavour and topped with two sweet glazes.
Ingredients
Pumpkin Scones:
- 2 cups all-purpose flour
- ⅓ cup brown sugar, packed
- 3 teaspoons pumpkin spice blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into cubes
- ½ cup pumpkin puree
- 3 tablespoons half-and-half cream, fat-free
- 1 large egg
- 2 teaspoons vanilla extract
Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons half-and-half cream, fat-free
Spiced Glaze:
- ½ cup confectioners' sugar
- 1 teaspoon pumpkin spice blend
- 1 tablespoon half-and-half cream, fat-free
Instructions
Make the Pumpkin Scones:
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, brown sugar, pumpkin spice blend, baking soda, and salt. Work the butter into the flour mixture with a pastry cutter (or your hands) just until the mixture is crumbly and the butter is the size of small peas.
- In another bowl, whisk together the pumpkin puree, half-and-half, egg, and vanilla until well combined. Pour pumpkin mixture over the dry ingredients. Stir using a rubber spatula until a soft dough forms. Knead dough in the bowl until smooth for about 1 minute. If the dough sticks, add a little flour to your hands.
- Flour a work surface generously, then roll the dough into an 8 x 10-inch rectangle, about ¾-inch thick.
- Cut the dough into 16 even squares. To do this, cut the rectangle in half horizontally, then cut each half again horizontally, creating 4 equal rectangles. Do the same in the other direction, vertically. You should have 16 roughly two-inch squares.
- Cut each square in half diagonally to create mini triangle-shaped scones.
- Place the scones onto prepared baking sheet. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Let cool for 10 minutes.
Make the First Glaze:
- Combine confectioners' sugar and half-and-half in a bowl until smooth. Drizzle over slightly cooled scones. Allow to set at least 10 minutes, until icing hardens.
Make the Spiced Glaze Drizzle:
- Combine confectioners' sugar, pumpkin spice blend, and half-and-half and whisk until smooth. Drizzle spiced glaze in a zig-zag pattern on top over the plain glaze. Allow to set at least 5 minutes before serving.
Notes
Equipment used: measuring cups and spoons, mixing bowls, rolling pin, baking sheet.
How to store: Store leftover scones in an airtight container at room temperature for up to 3 days.
How to freeze: Let the scones cool completely, then freeze in single layers between sheets of parchment paper for up to 3 months. To thaw, place in the refrigerator or on the kitchen counter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Method: Baked
- Cuisine: American
Sandy says
I've looked the recipe over a couple of times, but don't see where to add the brown sugar. I must be missing it! Does it go in with the wet ingredients? These look amazing, by the way!
Sam | Ahead of Thyme says
Hi Sandy, the brown sugar is combined with the dry ingredients in the first step. I looked over the recipe and you are right, it's not clearly written in there. I must have accidentally deleted it but I have added it into the instructions. Thank you!!
Sandy says
My 15yo daughter made these yesterday. Absolutely delicious! They went perfectly with my coffee this morning. I may have eaten four. . .
Sam | Ahead of Thyme says
Hehehe I love this! Enjoy! 🙂
Sandy says
Thank you, Sam!
Tiffany says
Yes, a perfect fall treat! I can never eat enough of these. I like the combination of the two different glazes.
Sandi says
This is an awesome recipe. I bet these scones would be fabulous with coffee!