Starbucks Pumpkin Scones Recipe
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5.0
9 reviews
Excellent
Starbucks Pumpkin Scones Recipe
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If you love pumpkin and scones, then you must make these Starbucks Pumpkin Scones. Easy and delicious and full of pumpkin flavor.
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Ingredients
FOR THE SCONES:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup brown sugar packed
- 1/2 cup unsalted butter chilled and cut into cubes
- 1/2 cup pumpkin puree chilled
- 3 Tbsp milk
- 1 large egg
- 2 tsp vanilla extract
FOR THE GLAZE:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 Tbsp pumpkin puree
- 1 tsp pumpkin pie spice
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Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Then cut in the cold butter with either a pastry cutter or two knives until the mixture looks like coarse crumbs.
- In a separate bowl stir together the pumpkin purée, milk, egg and vanilla extract. Then add the wet ingredients into the dry ingredients. Stir together with a wooden spoon or spatula until just combined. Be careful not to over mix.
- On a lightly floured working surface, knead the dough 3-4 times until it comes together. Roll the dough out with a rolling pin to an approximately an 8 inch circle that is approximately 1 inch thick. Then use a sharp knife or pizza cutter to cut the dough into 8 wedges (triangles).
- Transfer the wedges to the parchment paper lined baking sheet.
- Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.
- Then allow the scones to cool at room temperature for 10-15 minutes.
FOR THE GLAZE:
- While the scones are cooling, prepare the glaze.
- Place the powdered sugar into a large mixing bowl. Gradually stir in the milk, 1 tablespoon at a time, until a thick glaze forms. You may not need all the milk. Then divide the glaze evenly into 2 separate bowls.
- Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze.
- Once the scones have cooled, dip them upside down into the white glaze until the glaze coats the top of the scones. Then set them on a plate or cooling rack to dry (15-20 minutes).
- Add the spiced glaze to a piping bag with a small round tip or a ziplock bag with a cut in the corner of the bag.
- Drizzle the spice glazed over the top of the scones and allow this glaze to cool as well (15-20 minutes). Serve and enjoy!
Notes
- Make sure to use pumpkin purée and not canned pumpkin pie filling for this recipe.
- Instead of cutting in the butter, you can add the dry ingredients and the cubed butter to a food processor and blend them together until the batter resembles coarse crumbs.
- These are best served within 3 days of making them but you can store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show Details
Calories
395kcal
(20%)
Carbohydrates
66g
(22%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
53mg
(18%)
Sodium
232mg
(10%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
3083IU
(62%)
Vitamin C
1mg
(1%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 232mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 3083IU | 62% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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