Starbucks Copycat pumpkin scones recipe
These Starbucks pumpkin scones are made with pumpkin puree, pumpkin spice, and glazed with a simple homemade glaze on top.
Ingredients
- 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
Instructions
- 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.
Notes
How to make homemade buttermilk
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.
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.
Nutrition
Calories: 273kcal
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