This week, for the Secret Recipe Club’s Group C reveal, I am stepping in to help out and sharing these awesome Pumpkin Scones – A Starbuck’s Copycat Recipe from It’s Yummy to My Tummy.


Pumpkin Scones
When one of my friends indicated to me that she had overbooked herself for the time frame of Group C’s SRC Reveal, I volunteered to step in and help her out so we would not have an orphan in her group.  I immediately knew there were recipes from Heather’s blog that I would make, after all she has been blogging since 2010 and she and I seem to have a lot of the same tastes!
Pumpkin Scones
I can tell you right here and now that Grumpy loved these scones.  He had no trouble eating more than one!  They were moist but yet the glaze hardened up nicely.  I changed the drizzle recipe up a little and added a little bit of pumpkin puree with some extra spice.  Does the fact that I love spice mean I’m turning into an old lady?  ha ha.  Somewhere I read last week that spice cookies were an old lady cookie.  Hrumph.  Since Grumpy loved these, does that make him an Old Ladies Man?
If you haven’t tried making scones yet and have a food processor, then you need to try them.  Scones are so easy to make when you use the food processor!  In a matter of seconds you have your ball of dough and all you need to do is flatten it some and form, cut and bake.  Voila, your done.
Pumpkin Scones
Pumpkin Scones
Yield: 8

Pumpkin Scones

Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

A copycat recipe similar to the Starbucks Pumpkin Scone, these are moist, delicious and covered in sweet tasty icing!



  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 cup pumpkin puree
  • 3 tablespoons heavy cream
  • 1 egg
  • 6 tablespoons cold butter, cut into cubes


  • 1 cup plus 1 tbsp powdered sugar
  • 2 tablespoons cinnamon roll flavored coffee creamer (or milk)
  • spiced drizzle:
  • 1 cup powdered sugar
  • 1/2 tablespoon cinnamon roll flavored coffee creamer (or milk)
  • 1/2 teaspoon nutmeg
  • pinch of ginger
  • pinch of cloves
  • 1 tablespoon pumpkin puree


  1. Preheat oven to 425 degrees.
  2. In a food processor, add flour through ginger. Place lid on the processor and process a couple of times to mix the dry ingredients.
  3. Mix the pumpkin puree, heavy cream, and egg together. Pour into the food processor and process until ball forms.
  4. Remove dough from processor and place on lightly floured board. Pat dough out into a round until dough is about 1 inch thick.
  5. Cut dough with a pizza cutter into 8 pieces – just like you would a pizza.
  6. Place scones on a parchment-lined cookie sheet. Bake at 425 for 14 minutes. Remove from oven and cool.
  7. To make the glaze, mix together 1cup powdered sugar and 2 tablespoons cinnamon bun flavored coffee creamer. Spoon glaze onto cooled scones. Let sit until glaze hardens.
  8. To make the spiced drizzle, mix together the pumpkin, cinnamon bun flavored creamer, cinnamon, nutmeg, ginger, and cloves. Add powdered sugar. Add more sugar or creamer as needed to make of drizzling consistency (should be thicker than the glaze). Let sit until drizzle has dried. Store in an airtight container.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 340Total Fat: 13gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 52mgSodium: 433mgCarbohydrates: 53gFiber: 2gSugar: 26gProtein: 5g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.