starbucks pumpkin scones

These Starbucks pumpkin scones are the best copycat recipe out there. Made with a thick and soft pumpkin scone base then topped with a sweet glaze for the ultimate finish!

Starbucks pumpkin scone copycat recipe

AP flour

brown sugar (packed)

sugar

cinnamon

cloves

tsp ginger

tsp nutmeg

tsp baking soda

tsp baking powder

tsp salt

butter (cold, cubed)

pumpkin puree (cold)

milk (cold)

egg (cold)

tsp vanilla extract

heavy cream (add the third spoonful only if needed)

pumpkin puree

tsp pumpkin pie spice

Start by preheating the oven to 400F then line a baking sheet with parchment paper or a silicone mat and set aside.

In a medium bowl, mix the pumpkin puree, milk, egg, and vanilla extract then set aside. Plac back in the fridge preferably to keep cold.

In a separate bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, and salt. Stir everything together to combined then add in the cold cubed butter.

Using a pastry cutter or your hands, work the butter into the dry ingredients. It should resemble coarse crumbs.

Make a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Stir using a rubber spatula until a soft dough appears. Don&#39;t overmix the dough, you will still be able to see some flour in there.

On a lightly floured surface, pour the soft pumpkin scone dough, then gently pick up half of the dough from one side and fold it over the other half. Continue doing this folding process 2-3 more times or until the flour has mostly disappeared, the easiest to do this is with a pastry scraper. Make sure to try and shape your dough into a rectangle as your fold.

Once the flour mixture is gone, shape the scone dough into an 8x5 inch slab that&#39;s about 1 inch in thickness. Slice 6 squares, transfer to the prepared baking sheet and bake for 17-18 minutes. Let the scones cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.

While the scones are cooling down, make the glaze by combining the powdered sugar and 2 tbsp heavy cream together in a medium bowl (starting with the powdered sugar and then the heavy cream). Whisk the mixture until smooth. Add 1/2 tablespoon of heavy cream as needed to thin out your glaze enough to be able to spread it on the scones.

Take 1 tablespoon of the glaze and place it in a smaller bowl. Add in the pumpkin puree, spices, and 1 tablespoon of extra powdered sugar and stir again. Place this glaze in a ziplock bag to decorate the scones later.

When the scones are cool enough, spread about 1.5-2 tablespoons of the white glaze on each scone, return the scones to the cooling rack and let the glaze set for 5-10 minutes.

Cut the tip of the ziplock bag with the spiced glaze, and decorate the scones. Let the scones set for another 15-20 minutes and enjoy!

Make the glaze

These buttery Starbucks pumpkin scones feature pumpkin puree and plenty of spice, along with two types of sweet glaze. They're the perfect fall treat.

Starbucks Pumpkin Scones

all-purpose flour

brown sugar, packed

pumpkin pie spice

baking powder

baking soda

salt

(1 stick) cold unsalted butter,

buttermilk

vanilla extract

heavy cream

pumpkin pie spice.

Line a baking sheet with parchment paper and set aside.

Make the Scones: In a large bowl, whisk the flour, brown sugar, granulated sugar, pumpkin pie spice, baking powder, baking soda, and salt.

Add the cold butter and rub it into the flour with your fingers or cut it with a pastry cutter until the mixture resembles coarse crumbs.

In a separate bowl, whisk the pumpkin puree, buttermilk, egg, and vanilla extract until smooth.

Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir gently with a spatula until a shaggy dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it comes together.

Transfer dough to a lightly floured surface. Knead it a few times just until it comes together (do not overwork). Pat the dough into an 8-inch circle, about 1 inch thick, then slice into 8 wedges with a sharp knife.

Place the scones on the prepared baking sheet and freeze for 15-20 minutes. Then, preheat the oven to 425°F.

Brush the tops of the scones with heavy cream and bake for 14–16 minutes or until lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Glaze: In a small bowl, whisk the powdered sugar, heavy cream, and vanilla extract until smooth. Adjust with more sugar or cream as needed.

In a separate bowl, whisk the powdered sugar, pumpkin puree, and pumpkin spice. Add the cream a little at a time until the desired consistency is reached.

When the scones are cool, spread the vanilla glaze over the top. Allow to set, then drizzle the spiced glaze in stripes.

Serve at room temperature and enjoy!

You are right! Never too much frosting or glaze or drizzle!

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Starbucks pumpkin scone rec...

Starbucks Pumpkin Scones

Top 2 starbucks pumpkin scones recipes from across the web

The most viewed starbucks pumpkin scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Starbucks pumpkin scone rec...

Starbucks Pumpkin Scones

The most viewed starbucks pumpkin scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine