Continuing my obsession with all-thing-Starbucks, of course I have a Copycat Starbucks Pumpkin Scones Recipe!
These taste just like the real deal, yet you’ll find that they’re much more tender and delicious than those you buy at the coffee shop. My husband brought one home from SBux yesterday, and it was stiff and commercial-looking. My Copycat Starbucks Pumpkin Scones Recipe is so much better!
How to make Copycat Starbucks Pumpkin Scones:
Butter is cut in to the dry ingredients to create a crumbly mixture. Then the crumbly mixture is added to a mix of pumpkin purée, egg and cream. The dough at this point will be sticky. You’ll sprinkle in some more flour until it’s not quite as sticky and easier to shape into a round of dough. The pumpkin scones dough is then formed into a flattened rectangle on a floured, parchment-lined baking sheet.
Then you’ll cut the rectangle in half lengthwise and cut each half into 5 triangles. It’s easiest to use a knife that has been sprayed with nonstick spray for this. You’ll end up with 10 triangles. Oh, so carefully pull the triangles apart so that there is a little bit of space between them. When the scones bake, they’ll puff up and crash into each other.
Then you’ll grab your knife and gently cut the baked scones and pull them apart again.
Spiced icing is added next. It’s a mix of powdered sugar, cream and pumpkin spices. You’ll spoon the icing into a zip baggie and snip the corner. Then you’ll squeeze the baggie and drizzle the icing over each scone and give the icing a chance to set.
And there they are- ready to eat with your coffee. Or to nibble as a mid-day snack with milk. Or eat them as breakfast for dinner. They are tender and delicious, which is what a coffee shop scone usually isn’t. They’ll be a little more cakey than flakey. They’re definitely an amazing fall treat!
These Copycat Starbucks Pumpkin Scones freeze well. After the icing has set, wrap each individually in foil and just pop them into your freezer. They defrost quickly in the microwave (minus the foil).
So I’ve shown you how to make a Pumpkin Spice Latte and an Iced Coffee. And you can also make my Copycat Starbucks Egg Bites and Copycat Starbucks Vanilla Bean Scones. Now you’re all set to “coffee shop it” at home!
Here are a few more recipes for scones you might like to try:
- Whole Wheat Cranberry Scones
- Double Orange Scones with Orange Butter
- Blueberry Lemon Scones
- Copycat Starbucks Vanilla Bean Scones
- Apple Pecan Scones
- Strawberry Buttermilk Scones
- Triple Chocolate Scones
- Fresh Peach Scones
Starbucks Copycat Pumpkin Scones
- 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
PREPARE THE SCONES:
- 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.
ADD THE ICING:
- 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.