Starbucks Pumpkin Scones Copycat Recipe
Ingredients
Pumpkin Scones
- 2 cups all-purpose flour
- 2 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup pumpkin puree blotted
- 1/3 cup + 2 additional tablespoons heavy/whipping cream divided
- 1 large egg room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup light brown sugar
Vanilla Glaze
- 1 cup confectioners’ sugar
- 1/4 cup heavy/whipping cream
- 1 teaspoon vanilla extract
Pumpkin Spice Drizzle
- 1/2 cup confectioners’ sugar
- 2 tablespoons heavy/whipping cream
- 1 tablespoon pumpkin puree
- 1 teaspoon pumpkin pie spice
- pinch of salt
Instructions
For the Scones
- Preheat your oven to 400°F and line a large baking sheet with parchment paper.
- In a food processor, pulse the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- Add the butter and pulse several times until no large pieces remain. Transfer the mixture to a large mixing bowl. (If you're mixing by hand, whisk the dry ingredients in a large bowl, then use a pastry cutter to blend in the butter).
- In a small bowl, whisk together 1/3 cup heavy cream, egg, blotted pumpkin, brown sugar, and vanilla extract.
- Drizzle over the flour mixture and mix until everything is evenly moistened.
- Place a large piece of parchment paper on your work surface and lightly flour it. With floured hands, shape the dough into a ball and transfer it onto the floured parchment. Press into a smooth 8-inch disc, then slice into 8 equal wedges with a sharp knife.
- Arrange the scones at least 2 inches apart on the prepared baking sheet. Brush the tops with the remaining heavy cream using a pastry brush.
- Bake the scones for 12–15 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool for 10 minutes before adding the glaze.
For the Vanilla Glaze
- In a mixing bowl, whisk together the powdered sugar, cream, and vanilla extract. Dip each scone into the glaze, then set them on parchment paper.
For the Pumpkin Spice Drizzle
- In a small to medium mixing bowl, whisk together the powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and half-and-half until smooth. Transfer the mixture to a small Ziploc or piping bag, seal it, and cut a small tip from one corner. Drizzle the glaze over the tops of the iced scones. Allow the glaze to set before serving.
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