Fresh Strawberry Ricotta Scones

The last time I made scones, they were savory. Savory Spinach Ricotta Scones were such a hit I changed the recipe up to make them sweet. Fresh Strawberry Ricotta Scones were equally delicious and adding a Vanilla Honey Butter made them a special breakfast or brunch treat.

Fresh Strawberry Ricotta Scones-7

Strawberries are really starting to show their beautiful red-heads in all the grocery stores. If I walk past a display and I can smell them, they are going in my cart. I know if the smell is there so is the flavor. Strawberries are Spring in a pint basket! Continue reading “Fresh Strawberry Ricotta Scones”

Savory Spinach Ricotta Scones

When the temperature is colder than Antartica in your neck of the woods, you bake!! Having the oven on keeps things toasty and who doesn’t like something warm from the oven. Savory Spinach Ricotta Scones slathered with butter fits the bill!

Savory Spinach Ricotta Scones

As Tim would say “It’s colder than a Well Diggers shovel”…..I believe that’s an understatement!!

Between snow and cold, we haven’t had school in days. I’m not complaining because even though I have lived in the Midwest my entire life, I still hate winter. I don’t like to drive in snow, and I detest being cold.

Savory Spinach Ricotta Scones Continue reading “Savory Spinach Ricotta Scones”

Starbucks Pumpkin Scones Copycat Recipe

Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!


Starbucks Pumpkin Scones Copycat Recipe   …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!


I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!


But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!

One sweet and one spicy, perfect toppers for the scones.


I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.

Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!

Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.


We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.

Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good!
As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!


They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!

If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!

Starbucks Pumpkin Scones Copycat Recipe Collage

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Starbucks Pumpkin Scones Copycat Recipe

  • Author: Damn Delicious
  • Yield: 8 1x


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
  4. Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  5. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
  6. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  7. After scones have cooled slightly recut and make a small space between each scone.
  8. Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  9. Allow glazes to set before serving.