These pumpkin scones are a great homemade substitute for Starbucks’ version. You can make a cinnamon glaze for them, or try them unglazed with homemade pumpkin butter.

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

Glaze:
1/2 cup powdered sugar
1-2 tbsp milk
1/2 tsp cinnamon
 pinch nutmeg

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line 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 it into 4 pieces if you want smaller scones). Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
6. Make glaze (should be thick but liquidy) and drizzle onto cooled scones.

Pumpkin Butter
1 cup pumpkin puree
1/3 cup apple juice or water
1/3 cup maple syrup
1 tsp vanilla
1 cinnamon stick
1/4 tsp nutmeg
1/8 tsp ground cloves

Combine ingredients in a saucepan. Mix well and bring mixture to a boil. Reduce heat and simmer for 30-40 minutes until thickened. Remove cinnamon stick before serving.

I decided not to glaze my scones and just spread the pumpkin butter on them instead. They were delicious! The kids and Tony liked them too, so they were gone pretty quickly. I’m not sure of this recipe’s original source but it’s a recipe that often pops up on the Weddingbells.ca forum. You can find one post for it here: http://forums.weddingbells.ca/ubbthreads.php?ubb=showflat&Number=2541300&page=1
They’re a very popular scone on that forum and I can see why now. They really are just as good, if not better, than the ones I often enjoy at Starbucks. I still like going out and getting them at Starbucks, just or the sake of getting out, but it is nice to be able to have something similar at home as well.
The pumpkin butter not only works well with these scones, but also in oatmeal, on toast, in crepes or pancakes, etc. You might want to double (or triple!) the recipe.

Edited to add: I found the original recipe source for the scones, it’s at http://www.food.com/recipe/starbucks-pumpkin-scones-214051