Pumpkin Scones {Starbucks Copycat}
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4.9
348 reviews
Excellent
Pumpkin Scones {Starbucks Copycat}
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The Starbucks Copycat Pumpkin Scones combine pumpkin puree with warm spices like cinnamon, nutmeg, ginger, and cloves. Cold butter is cut into the flour and sugar mixture to create a flaky texture. The dough is rolled and cut into wedges, baked to golden perfection, then topped with a sweet glaze or a pumpkin-spiced icing for extra richness.
Description
This scone recipe incorporates classic fall spices and pumpkin puree into a tender dough made by cutting cold butter into a mixture of flour, baking powders, sugars, and spices. Buttermilk, egg, vanilla, and honey add moisture and subtle sweetness. The dough is shaped into an 8-inch round, cut into wedges, and baked at a high temperature to develop a golden crust with a soft crumb inside.
The glaze is a simple powdered sugar and half-and-half mix, while the pumpkin icing combines powdered sugar with pumpkin puree and spices for a flavorful finishing touch. Both toppings contribute to the scone's balance of sweet and spicy notes and are applied after baking.
This recipe replicates popular coffee shop scones at home, suited for breakfast or an afternoon treat.
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Ingredients
Scone
- 2 1/4 cups all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves ground
- 1/4 cup light brown sugar packed
- 3 Tbsp granulated sugar
- 1/2 cup butter cold and diced into 1/2-inch pieces, unsalted
- 1/2 cup pumpkin puree chilled (don't chill in can, canned, 1 Tbsp
- 3 1/2 Tbsp buttermilk
- 1 egg large
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 Tbsp half and half
Glaze
- 1 cup powdered sugar
- 2 Tbsp half and half , then more as needed
Pumpkin Icing
- 3/4 cup powdered sugar
- 1 Tbsp pumpkin puree
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 Tbsp half and half
Instructions
- For the scones:
- Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
- In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
- Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
- For the glaze:
- In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
- For the pumpkin glaze:
- In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
- Recipe Source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
4.9
348 reviews
Excellent
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