I use the Starbucks copycat recipe. It's pretty good. I use more of a maple tasting glaze on it instead of the one posted with the recipe. I will post it at the bottom.
Scones

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powderered Sugar Glazze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves

Directions

1
TO MAKE THE SCONES:.

2
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

3
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

4
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

5
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

6
Bake for 14�"16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

7
TO MAKE THE PLAIN GLAZE:.

8
Mix the powdered sugar and 2 tbsp milk together until smooth.

9
When scones are cool, use a brush to paint plain glaze over the top of each scone.

10
AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

11
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Maple Glaze (tastes like maple)
3 tbsp butter
1/2 cup brown sugar
1/4 cup milk
(I usually use 1/2 recipe for the drizzle).
Bring ingredients to a boil. Remove from heat. Add powdered sugar until slightly thickened.

I make these every year. Well, year 'round, actually. It was a copycat recipe I found a few years ago. I usually triple the recipe because the scones go like mad. They're very moist. I make the plain glaze a little thicker than written below. I dip the whole scone upside down in a deep narrow bowl and shake off the excess. I also spice up the spice glaze with more cinnamon and clove than what's written below. I like to see a distinct color difference when I zigzag the spice glaze on top of the plain glaze.

Pumpkin Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Plain Glaze:
1 cup powdered sugar
1 tablespoon whole milk or water

Spiced Glaze
1 cup powdered sugar
2 tablespoons whole milk or water
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

TO MAKE THE SCONES:.
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14Â16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:
6. Mix the powdered sugar and milk together until smooth.
7. When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THE WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING: (make it thicker than the white glaze)
8. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

No recipe for Devonshire cream, but I have this recipe for pumpkin scones and they're darned good with maple glaze drizzled over.....

PUMPKIN SCONES

2 cups flour
7 tbls. Sugar
1 tbls baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/2 cup canned pumpkin
3 tbls half and half
1 egg
6 tbls butter

GLAZE:

1 cup plus 1 tbls. powdered sugar
2 tbls milk

SPICED GLAZE:

1 cup plus 3 tbls powdered sugar
2 tbls milk
1/4 tsp cinnamon
1/8 tsp nutmeg
pinch ginger
pinch cloves

Mix all dry ingredient, cut cold butter into cubes, then cut into dry ingredients with a pastry cutter or food processor. Whisk together pumpkin, half and half and egg, and add to dry ingredients/butter mixture. Fold ingredients together, then pat out onto a floured surface. Pat a rectangle 9x3, then cut into thirds, then into diamonds.

Bake 14 to 16 minutes on a baking sheet that has been greased or lined with parchment paper. Remove from pan and allow to cool.

Prepare plain glaze and brush onto top of each scone, then prepare spiced glaze and drizzle on top of plain glaze.

Makes 6 large scones

Annie

cookie8--LOL!! Yes...Starbuck's copycat! That's it, but I don't remember which site I got it from!! I've been using it for a few years. My husband's office asks for them all year long! They're good!

OK, we all three posted EXACTLY the same recipe, LOL, but I like mine better with a maple glaze than with the spiced one.

Hey, it must be good.....

Deb, Makayla tried on that costume, it's still way too big. So.....Ashley tried it on. I wish I'd had my camera, it came up to her knees and it didn't zip, but she got it on! Complete with wig.....

Annie

Copycat's

Annie - me too. Although my maple glaze just tastes like maple but there is no maple in the frosting I make for it????? I know! I like the spice glaze just not as much as the maple one.

I love this one for the ginger. It's quite a soft dough so I end up shaping it on the pan and then cutting wedges.

Ginger-Pumpkin Scones

Ingredients
2 C flour
1/2 C brown sugar
1 T baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t salt
1/4 C unsalted butter
1/2 C golden raisins
1/2 C chopped walnuts
2 T crystallized ginger, finely chopped
1 egg
1/2 C pumpkin puree
1 t vanilla
1/2 C milk
3 T finely chopped walnuts, for topping

Directions

1.Heat oven to 400 degrees. Prepare parchment on baking sheet.
2.Combine dry ingredients and then cut in butter until mixture resembles coarse meal. Stir in raisins, (I don't put these in) walnuts and ginger.
3.Combine egg, pumpkin, vanilla and milk in small bowl. Stir into dry ingredients just until mixed. Lightly gather dough together in bowl; knead 2-3 times to shape mixture into a ball.
4.Lightly pat the dough out into a 12-inch round, about 3/4 inch thickness on the parchment paper. Cut into wedges and separate slightly. Sprinkle walnuts over scones.
5.Bake for 10 minutes or until toothpick comes out clean.
Makes 12.

Thanks, all.

If three people post the same recipe, it must be good.

I'll have to get to Starbucks today to try theirs, just to 'be sure'. ;>)

The ones I bought in the grocery store were "Homestyle Pumpkin Walnut" Scones. Really good! But could use a few more walnuts, in my opinion.

They were topped with just a very thin coating of glaze, which is just the right amount of sweet for me. Not sure I would like the double glaze, that's why I want to try them from the 'source' first, (as long as I can).

Rusty

Sprout, we must have been writing at the same time.

I like ginger, too, will be sure to try your recipe, too.

Thank you.

Rusty

Here's the recipe I use for Devonshire cream. So good with the lemon cream scones also on this site. I'm definitely going to be making these pumpkin scones!

Here is a link that might be useful: epicurious-Devonshire cream

Thank you, tracey_oh, I will definitely ty that recipe.

Now a question for those of you that make the Starbuck's copy cat recipe.

Are they pretty coarse textured?

I tried a Starbucks pumpkin scone yesterday, expecting something light and fluffy, like a pumpkin flavored home made biscuit.

But it was very coarse, not fluffy at all. And tasted like it had whole wheat flour in it.

Is that normal? Or maybe just that one particular Starbuck's.

Rusty

I have to say the first time I got one it was very good. Hence the copycat recipe. Next time, not so much. I don't buy them anymore but make my own from the recipe posted. I think freshness has a lot to do with it. I freeze them as soon as they are cooled if we aren't consuming them within the next 12 hours. It was quite a few years ago when I first tried them so I wouldn't doubt they moved to whole wheat flour to make the sound "healthier". Too bad yours wasn't so good, I know it's not cheap for a treat from Starbucks!

I've never tried Starbucks', but made these yesterday and they were so good! I made mine brushed with the plain glaze, then drizzled with the "maple" glaze.

I didn't find them to be coarse textured or grainy. They were moist, but definitely had a scone crumb, as opposed to a muffin shaped like a scone (which is what I've gotten sometime when I've bought scones).

DH loved them, and I was happy to read that they freeze well.

Would love to know if any of you have made them in a smaller size. I would like to try halving each triangle (to end up with a total of 12 smaller scones)to serve at a brunch.

This recipe is a keeper. Thanks for sharing!

Rusty,
I had the same experience as cookie8. I cringed when I saw your post about going to Starbucks to try one. No! It won't be nearly as good as what you'll make! Ditto on the whole wheat thoughts.

I also tried their vanilla scones. Good the first time, but not so much after that. I have that copycat recipe and it is now my absolute favorite (after bacon, cheddar cheese and cracked pepper!).

Make the pumpkin scones. You'll love them!

***************
Annie! Too funny! What a teensie peanut the Princess is!!! I would LOVE to have seen Ashley!! LOL!

I pretty much make them into bite size triangles (or two-bite). I usually get around 24 or so (unless I doubled my recipe, can't remember).