Name: Pumpkin Scones (Starbucks Copycat) Recipe|
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: For Scone:; 2¼ cups all purpose flour; 2 tsp baking powder; ¼ tsp Baking Soda; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; ⅛ tsp ground cloves; ¼ cup packed light brown sugar; 3 tbsp granulated sugar; ½ cup cold and diced into ½ inch pieces unsalted butter; ½ cup plus 1 tbs), chilled, don't chill in can canned pumpkin puree; 3½ tbsp buttermilk; 1 large egg; 1 tsp vanilla extract; 1 tbsp honey; 1 tbsp half and half; For Glaze:; 1 cup powdered sugar; 2 tbsp then more as needed half and half; For Pumpkim Icing:; ¾ cup powdered sugar; 1 tbsp pumpkin puree; ¼ tsp ground cinnamon; ⅛ tsp ground nutmeg; ⅛ tsp ground ginger; 1 tbsp half and half

How To Make Pumpkin Scones (Starbucks Copycat)

Topped with glaze and spiced pumpkin icing, these Starbucks-inspired pumpkin scones are a soft and moist baked goodie perfect for fall.

Preparation: 25 minutes

Cooking: 15 minutes

Total: 40 minutes

Serves:

Ingredients

For Scone:

2¼cupsall purpose flour
2tspbaking powder
¼tspbaking soda
½tspsalt
1tspground cinnamon
½tspground nutmeg
¼tspground ginger
⅛tspground cloves
¼cuplight brown sugar,packed
3tbspgranulated sugar
½cupunsalted butter,cold and diced into ½ inch pieces
½cupcanned pumpkin puree,plus 1 tbs), chilled, don’t chill in can
3½tbspbuttermilk
1large egg
1tspvanilla extract
1tbsphoney
1tbsphalf and half

For Glaze:

1cuppowdered sugar
2tbsphalf and half,then more as needed

For Pumpkim Icing:

¾cuppowdered sugar
1tbsppumpkin puree
¼tspground cinnamon
⅛tspground nutmeg
⅛tspground ginger
1tbsphalf and half

Instructions

Scones:

Preheat oven to 425 degrees F.
In a food processor, pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar until well blended.
Alternatively, 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 the mixture (large pieces of butter should no longer be visible). Pour the mixture into a large mixing bowl and create a well in the center.
In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour mixture into well in flour/butter mixture.
Stir the mixture with a wooden spoon to incorporate, then knead in a bowl (or on a work surface) by hand several times to bring the mixture together.
Dust a work surface with flour then invert the dough onto the 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 tablespoon half and half then bake in preheated oven for 13 to 15 minutes until tops are golden brown and toothpick inserted into center comes out clean.
Transfer to a wire rack and cool for no longer than 10 minutes before spreading with glaze.

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.

Pumpkin Glaze:

In a mixing bowl, 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 the corner, and drizzle mixture over tops of scones. Allow icing to set.
Best served the day prepared.