A copycat recipe of Starbucks' Pumpkin Scones. These pumpkin scones are easy to make and super tasty with your coffee!
Happy October! This breakfast treat is the perfect way to welcome in my favorite month of the year. I'm in full pumpkin mode and ready to share my pumpkin adventures with you this fall. You've already seen (and hopefully have tried) the Pumpkin Bread French Toast my family enjoyed this week. But, I've got more recipes I'm excited to try.
One of my favorite pumpkin items I can enjoy year round is Starbucks' pumpkin scones. When I searched for a copycat Starbucks Pumpkin Scone recipe and found one, I was skeptical, but knew it was worth a try. Can I tell you I am so thrilled to have found "the one?" It is honestly exactly what I was hoping for, being rich, flaky and tender.
The icing is an essential part of this scone if you want it to be just like Starbucks. You do not need to use both icings if you want to cut back a little. But, if you eliminate both it just doesn't compare. The icing definitely completes the perfection. At the same time, if you do not care about it living up to the Starbucks identity, then the scone can definitely stand on its own.
Don't forget you can make your own pumpkin puree if you can't find the cans in the stores. If you need help, follow this quick and easy tutorial.
Pumpkin Scones
Ingredients
Scones Ingredients:
- 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
Sugar Glaze Ingredients:
- 1 cup powdered sugar
- 2 Tablespoons milk
Spiced Glaze Ingredients:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon ground cloves
Instructions
Scones directions:
- Preheat oven to 425˚F. Line a baking sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl. Use a pastry blender or food processor to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.
- In a small bowl, whisk together the pumpkin, half and half, and egg. Fold into the dry ingredients until barely combined. It is very important not to over mix the batter. At this point it should still be kind of dry and crumbly.
- Loosely form the dough into a ball. Pat it into a 1-inch thick, 9″x3″ rectangle onto a lightly floured surface.
- Use a sharp knife to slice the dough through it’s width into three equal portions. Cut each section diagonally to produce 6 triangular slices of dough. (Or, you can slice “X’s” in each section to form 12 triangles.)
- Place each slice on prepared baking sheet and bake for 14 – 16 minutes, until the scones are golden brown.
- Let cool completely on wire rack, and then continue with glaze directions below.
Sugar Glaze directions:
- In a small bowl, whisk together the powdered sugar and milk until smooth. If it’s too runny, add more sugar. If too thick, add a little more milk until reaching desired consistency. Brush glaze over the top of each cooled scone. Let harden before proceeding to the spiced glaze directions.
Spiced Glaze Directions:
- After the sugar glaze hardens, combine the spiced icing ingredients. Use a whisk to drizzle over each scone and allow to dry before serving.
