These pumpkin scones Starbucks recipe copycat is light, fluffy, and delicious. These pumpkin spice scones are even better than the bakery ones. The scones are made of pumpkin puree, a hint of pumpkin spice, and glazed with a simple glaze. This Starbucks pumpkin scone recipe is less sweet than most Starbucks scones recipes. These Starbucks pumpkin scone calories are way less than the original recipe.
You can use this buttermilk pumpkin scone recipe and build different flavors of scones by adding different ingredients like chocolate chips, raisins, strawberries, lemon zest, and many more.
WHY You Will Like These Easy Pumpkin Scones?
• Taste: The scones are less sweet with crumbly edges and they are best pumpkin scones you will have. They are easy to make.
• Texture: The buttermilk used produces soft and Flaky in the center and crisp on top of the scones.
• Flavor: these buttery scones have a perfect blend of spices and loaded with real pumpkin.
Starbucks Pumpkin Scone Ingredients
These fall scones are not only easy to make but also use a few basic ingredients which might be in your pantry already.
Flour: I used all-purpose flour for this recipe. When you measure the required amount make sure to set extra aside. Use the extra flour for your work surfaces and your hands to prevent the dough from sticking on your hands.
Sugar: I used 1/2 cup packed light brown sugar in the dough. Feel free to use white granulated sugar, but keep in mind that there will be a slight difference in the flavor and texture.
Baking powder and baking soda: this act as the leavening agent, which adds a lift to the scones.
Salt, pumpkin spice, and Vanilla extract are the flavor booster in the dough. Cinnamon, nutmeg, and ground ginger will also work in the dough.
Butter: cold butter is the secret ingredient for making the scones flaky and crispy. The butter adds flavor to the scones.
Buttermilk: I used buttermilk as liquid in the recipe. The buttercream produces a soft and tender texture for the scones. Heavy Cream works as well as full-fat canned coconut milk. For this recipe avoid using thinner liquids such as milk or almond milk.
Eggs: they add structure, lift, flavor, and richness to the texture of the scones.
Pumpkin Puree: use canned pumpkin puree or homemade pumpkin paste.
Garnish: this is an important step in the making of scones for golden brown shine and crunch. Brush the top of the scones with buttermilk or cream and sprinkle with coarse sugar before baking.
The Secret to Make flaky and Perfect Pumpkin Scones.
You can achieve flakiest scones when the fat used is at the right temperature. The fat in the recipe needs to be very cold or frozen so that it does not melt into the flour before baking. To achieve this, grate frozen butter and mix it into the flour quickly. When pieces of the butter in the scones bake, they release steam and a pocket of air. This pocket of air makes the scones flaky in the center and crumbly and crisp at the edges. Do not overwork the dough since it will produce dense and tough scones.
How to make Pumpkin scones
These copycat Starbucks Pumpkin Scones are easy and perfect treat that you can enjoyed at any time of the day. These Starbucks pumpkin scones go from mixing bowl to board and oven in no time. The recipe uses these easy steps.
First, mix all the dry ingredients (flour, sugar, baking powder and soda, salt, and pumpkin spice) in a large mixing bowl. Second, grate the frozen butter into the dry ingredients. Use box grater to grate the butter, but the pastry cutter works too. You can use a knife to cut the butter into small pieces and add to the dry ingredients as well.
Next, you must mix the wet ingredients. for this, you will need buttermilk, egg, pumpkin puree, brown sugar, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix to combine. Transfer the dough onto a lightly floured surface or board, form into a disc, and cut into 8 wedges.
Finally, arrange the wedges on a prepared baking sheet, brush with extra cream, and sprinkle with coarse sugar. At this point, you can chill the dough for 15 minutes before baking or baking straight away. Refrigerate the unbaked scone wedges overnight for use in the morning. After that, bake the scones in a preheated oven until golden brown.
How to make a Gluten-free Pumpkin Scones
Use gluten-free flour from the King Arthur Flour blend, this seems to work well. Use the King Arthur flour for straight replacement for regular flour. Feel free to use any type you like. One secret is to add xanthan gum to gluten-free flour (1/4 teaspoon gum to 200g/7oz/1 ½ cups flour). This helps improve the crumb structure of scones and baked goods in general.
Are Starbucks these Scones Vegan?
No! but you can make this recipe vegan with a few substitutions. Below are the substitutions that work well with this recipe.
• Dairy Free Butter Substitutes like Earth Balance Sticks or margarine instead of butter.
• Canned Coconut Milk instead of buttermilk. Use Almond milk for buttermilk if you want.
• Milled Flax Seed Instead of an egg. Use the flaxseed to make flax egg which is the best substitute for egg in baking. To make the flax egg, you need 1 tablespoon of flaxseed and 3 tablespoons of water and whisk together until well combined. Then place in the refrigerator to set for about 15 minutes. This recipe is for one egg substitution.
For healthier pumpkin scones, use whole wheat instead of all-purpose flour used in these spiced pumpkin scones.
Watch How to Make them
Other Fall Scones recipes
If you have any questions about this Starbucks pumpkin scones recipe, I will love to hear about them in the comment section below. Did you make these pumpkin scones recipes, then do not forget to rate the recipe, and let me know how it turned out in the comments below?
Thanks for reading. As always, know that God loves you, and stay blessed!
Starbucks Copycat pumpkin scones recipe
- 2 ¼ cups (250g) all-purpose flour (spooned and leveled), plus extra for work surface
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin spice
- ½ cup (113g; 1 stick) unsalted butter, frozen
- ½ cup (112.5) pumpkin puree
- ⅓ cup (67g) brown sugar
- 1 large egg
- ¼ cup (60g)buttermilk
- 1 teaspoon pure vanilla extra
- for topping optional
- 2 tablespoons coarse sugar
- 1 tablespoon heavy cream or buttermilk or egg wash
- Glaze optional
- 1 tablespoon cream plus more if needed.
- ½ cup (50g) powdered sugar
- Preheat oven to 375 °F and lined baking sheet with parchment paper or a silicone mat. Set aside.
- Combine flour, baking powder, salt, pumpkin spice, and mix in a large mixing bowl. Grate the frozen butter directly into the flour mixture and combine with a fork or your fingers. The mixture should resemble breadcrumbs with pea-size crumbs.
- Whisk egg, buttermilk, pumpkin puree, sugar, and vanilla extract together in a medium mixing bowl. Pour the wet ingredients or pumpkin mixture into the dry or flour ingredients and gently mix to combine. Transfer dough onto a floured board and form it into 8 inches disc using your fingers. Put the dough into the refrigerator to firm up for about 10 minutes. Use a bench scraper or sharp knife to cut into 8 wedges.
- Brush the scones with cream (or buttermilk or egg wash) and sprinkle with coarse sugar. Transfer the scones onto the prepared baking sheet and bake in a preheated oven for 18- 22minutes or until golden brown.
- Remove from oven and allow to cool.
- Prepare Glaze for Pumpkin Scones
- Mix the cream and powdered sugar until well combined. Drizzle on cooled scones before serving.
if you do not have buttermilk on hand then you can easily make one use 1 tablespoon of vinegar or lemon juice and add enough milk to make 1 cup of buttermilk. stir and allow to sit for 5 minutes before using. Keep the rest in the refrigerator for later use.
How to store the scones
Scones can be stored in an airtight container for about 3 days.
For longer storage, put the cooled scones into a freezer bag or container and store them in the freezer for up to 3 months. Thaw the scones at room temperature for a few hours when ready to use or thaw in the fridge overnight. warm the thawed scones for 30 seconds or in a preheated oven for 10 minutes. Tips for making Scones Use parchment paper for forming the dough and do not knead the dough. You can use a pastry blender to cut the butter into the flour to achieve flaky scones.