Starbucks Pumpkin Scones Recipe
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Starbucks Pumpkin Scones Recipe – soft and tender, perfectly pumpkin and deliciously spiced scone, finished with the perfect vanilla and pumpkin glaze!
Starbucks Pumpkin Scones Recipe
Since I still had plenty of pumpkin left from the last pumpkin recipe I just posted (I always just buy the big can of pumpkin pie filling), I decided to post another pumpkin recipe I’ve been dying to try. I love the Pumpkin Scones from Starbucks, but Starbucks is not yet offering this perfect fall treat. Sometimes you just have to make your own copycat Starbucks pumpkin scone recipe when you get that craving for a taste of pumpkin!
Seeing as Starbucks isn’t currently selling pumpkin scones, I can’t say these are identical since I can’t do a side-by-side comparison, but I did go off the ingredients list they have posted on their website so they should be very close. Once you try these you might likely say they are even better!
Watch the Video Instructions!
These are some of the softest and moistest scones I’ve ever had—even though there is no heavy cream in the dough base (unlike a traditional scone that uses about a cup of cream). The cold butter makes a huge difference when it’s cut into your flour mixture and dry ingredients, then folded into the wet ingredients. They are pretty much my idea of the perfect scone, especially considering they are pumpkin… and we all know how much I love pumpkin-baked treats.
How could these not be good though? You get this delicious pumpkin pie spice scone topped with not just one icing, but two! I’m sure these are going to be my new favorite Fall baked goods. These pumpkin scones are a perfect fall treat to take to a Halloween party, Thanksgiving, or to make for a fun autumn baking day. Or of course—pair it with your beloved pumpkin spice lattes! It’s totally Instagram-worthy.
Enjoy!
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Pumpkin Scones {Starbucks Copycat}
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 ground cloves
- 1/4 cup packed light-brown sugar
- 3 Tbsp granulated sugar
- 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
- 1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
- 3 1/2 Tbsp buttermilk
- 1 large egg
- 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
