Sorry these are not Starbucks but they are very good, especially with the glaze!

PUMPKIN PECAN SCONES
Makes about 8 scones

3 cups all purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup pumpkin puree
1/3 cup whipping cream
1/2 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup raisins or chopped dried cranberries (optional)
additional brown sugar for topping (optional)
Vanilla Glaze (recipe follows) (optional)

Preheat oven to 450 F. Cover top of baking sheet with parchment paper and very lightly grease.

Mix flour, sugars, baking powder, pumpkin pie spice, cinnamon, and salt in a food processor.

Cut in butter, then stir in pumpkin puree, cream, and vanilla. Stir in nuts and, if using, raisins or dried cranberries. This will make a soft dough.

Knead gently on a floured board until smooth. Pat out dough to about 1-inch thick. With a 3 inch biscuit cutter or scalloped cookie cutter cut into disks. Brush tops with milk or leftover cream and sprinkle top with brown sugar (or drizzle the baked and cooled scones with glaze below).

Bake for 12 to 15 minutes. Toothpick inserted in center will come out clean when done.

VANILLA GLAZE:
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar

Mix together melted butter with milk and vanilla. Add powdered sugar. Add hot water to get to a good drizzling consistency. Drizzle on cooled scones.