Pumpkin Scones {Starbucks Copycat}

August 13, 2014

Since I still had plenty of pumpkin left from the last pumpkin recipe I just posted (I always just by the big can), I decided to post another pumpkin recipe I’ve been dying to try. 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 even say they are better!

Pumpkin Scones (Starbucks Copycat) | Cooking Classy

These are one of the softest and moistest scones I’ve ever had even though there is no cream in the dough base (unlike a traditional scone that uses about a cup of cream). 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 deliciously spiced pumpkin scone topped with not just one icing, but two! I’m sure these are going to be a new favorite Fall baked good for me!

Enjoy!

Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Pumpkin Scones (Starbucks Copycat) | Cooking Classy Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Pumpkin Scones {Starbucks Copycat}

4.96 from 24 votes

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!

Servings: 8 scones
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

Scone

  • 2 1/4 cups all-purpose flour
  • 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

  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.
  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).
  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.
  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.
  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.
  9. Recipe Source: Cooking Classy
Nutrition Facts
Pumpkin Scones {Starbucks Copycat}
Amount Per Serving
Calories 415 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 54mg18%
Sodium 209mg9%
Potassium 225mg6%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 3095IU62%
Vitamin C 0.7mg1%
Calcium 94mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Scones
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