Classic Starbucks Pumpkin Scone Recipe

Preheat your oven to 425°F (220°C). Line a baking sheet with paper and set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin puree, milk, vanilla extract, and egg until well combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix everything together with a wooden spoon spatula until just combined. Do not overmix as it can result in tough scones.

Turn dough out onto a lightly floured surface. Gather the dough and gently knead it a few times until it comes together. Be careful to not overwork.

Pat the dough into a circle about 1-inch thick. Then cut the circle into 8 wedges.

Transfer the scones onto the prepared baking sheet, leaving some space between them. Bake in the preheated oven for about 12-15 minutes, or until they are golden brown on the edges.

Remove from the oven and let the scones cool on a wire rack for a few minutes.

Serve warm or at room temperature. Optionally, you can drizzle a glaze made with powdered sugar and milk over the scones for an extra touch of sweetness.