Breads & Bakingcookingclassy4.9
Pumpkin Scones {Starbucks Copycat}
These delicious pastries are likely to become a new favorite autumn treat! They're loaded with pumpkin and spice flavor and are even better than Starbucks!
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- food processor
- whisk
- oven
- wooden spoon
- knife
- baking sheet
📝 Preparation Steps
1
For the scones:
2
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.
baking powder2 tspground cinnamon1 tsptsp ground cinnamon1/4granulated sugar3 Tbsp
3
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).
cup + 1 Tbsp canned pumpkin puree (, chilled (don't chill in can))1/2pumpkin puree1 Tbsplarge egg1vanilla extract1 tsphoney1 Tbsp
4
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.
half and half1 Tbsphalf and half (, then more as needed)2 Tbsp
5
For the glaze:
6
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.
powdered sugar1 cupcup powdered sugar3/4half and half1 Tbsphalf and half (, then more as needed)2 Tbsp
7
For the pumpkin glaze:
8
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.
powdered sugar1 cupcup powdered sugar3/4cup + 1 Tbsp canned pumpkin puree (, chilled (don't chill in can))1/2pumpkin puree1 Tbspground cinnamon1 tsptsp ground cinnamon1/4half and half1 Tbsphalf and half (, then more as needed)2 Tbsp
9
Recipe Source: Cooking Classy
Nutrition Facts
calories
415 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
40 g
sodium Content
209 mg
protein Content
5 g
cholesterol Content
54 mg
carbohydrate Content
69 g
saturated Fat Content
8 g
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