Copycat Starbucks Pumpkin Scones Recipes

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PUMPKIN SCONES {STARBUCKS COPYCAT}



Pumpkin Scones {Starbucks Copycat} image

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!

Provided by Jaclyn

Categories     Dessert

Time 40m

Number Of Ingredients 25

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
1 cup powdered sugar
2 Tbsp half and half (, then more as needed)
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

Steps:

  • 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

Nutrition Facts : Calories 415 kcal, Carbohydrate 69 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 209 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving

STARBUCKS COPYCAT PUMPKIN SCONES



Starbucks Copycat Pumpkin Scones image

Delicious and moist!

Provided by RecipeGirl.com

Categories     Breakfast

Number Of Ingredients 18

2 cups (+ more) all purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsweetened pumpkin puree
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, (cut into pieces)
3/4 cup powdered sugar
½ to 1 tablespoon half and half cream
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves

Steps:

  • Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
  • In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
  • In a large bowl, whisk together the pumpkin, half and half cream and egg.
  • Use a pastry cutter or two knives to cut the butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
  • Add the dry ingredients to the pumpkin mixture and stir until the dough comes together. The dough will be wet- just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/3 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out the dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 5-inches wide. Use a large knife or a pizza cutter to slice the dough in half horizontally. Cut 5 triangles on one side and 5 on the other. Gently pull the triangles apart, leaving about ½-inch space between each one.
  • Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.
  • When the scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for the icing.
  • Prepare the icing by whisking the icing ingredients together in a medium bowl. Whisk until smooth. Spoon the icing into a zip baggie and snip the corner. Squeeze the baggie and drizzle the icing over each scone and allow the icing to set before serving.

Nutrition Facts : ServingSize 1 scone, Calories 265 kcal, Carbohydrate 45 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 188 mg, Fiber 1 g, Sugar 24 g

COPYCAT STARBUCKS PUMPKIN SCONES



Copycat Starbucks Pumpkin Scones image

Make and share this Copycat Starbucks Pumpkin Scones recipe from Food.com.

Provided by crosstownsweets

Categories     Scones

Time 40m

Yield 6 Scones, 6 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 cup sugar
1/2 cup salted butter, cubed and cold
1/2 cup pumpkin puree
1 egg
1/2 cup heavy cream, plus more for brushing
2 cups confectioners' sugar
2 1/2 tablespoons milk (or water)
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon

Steps:

  • Scones:.
  • Sift the flour, sugar, baking powder and spices into a bowl and set aside. Whisk together the pumpkin puree, egg and heavy cream and set aside. Add the cold cubed butter to the dry ingredients and mix together with your fingertips until the butter is pea-sized. Add the wet ingredients and mix until just combined, making sure not to overwork the dough. On a work surface, pat the dough into a circle about 2 inches thick and cut out six equal wedges. Place on a baking sheet covered with parchment and brush the tops with heavy cream. Bake in a 350 degree oven for about 20 minutes, turning once during baking. Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days.
  • Icing:.
  • Mix together sugar, milk and vanilla until smooth. Reserve a 1/4 of the icing, mix with cinnamon powder and set aside. Ice the scones with a layer of the vanilla icing first, then drizzle the cinnamon icing on top.

Nutrition Facts : Calories 566.1, Fat 24.2, SaturatedFat 14.8, Cholesterol 99.7, Sodium 431.8, Carbohydrate 82.9, Fiber 1.4, Sugar 47.8, Protein 6.3

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