The day is FINALLY here. October 1st. I told you I wouldn’t post a pumpkin recipe until October and I knowwwww I held out on you while all these other blogs didn’t and I’m sorry, but I’m just not cool with rushing seasons. I have NOTHING against people who post pumpkin before October, I just personally couldn’t do it myself. Honestly, all my blogger friends that posted pumpkin already, they were killing me! They all looked SO good and I seriously almost caved at least three times in September to post something pumpkin but I held myself back. I did bake a lot of pumpkin in September, though. I seriously can’t get over the spicy smell of pumpkin spice. I love it so much I got it in a candle and I’ve been burning it all weekend!
So all this waiting…was it worth it?! Yes it was! I have a bunch of pumpkin recipes coming at you this month to make up for lost time and I will not disappoint! I won’t overload you with it, though, but I’ll definitely give you your fill :)
Starting with…pumpkin scones! The Starbucks copycat version! Have you ever had one?
Seriously, these pumpkin scones just STARE at me in the checkout line. It’s like, “you know you want meeeeeeee” and I’m like “dude, I totally want you but my waist does not.” And then of course I get suckered into buying one…and a latte..and then there goes my daily coffee allowance. Bummer.
And then I’m like “ding ding ding” let’s save some money and make these Starbucks copycat pumpkin scones at home and sip my coffee as I have a homemade version! Winner! I will say, though, that the Starbucks ones have too much icing slathered on top. OMG did I seriously just say that? Yeah, I did. I think it takes away from the pumpkin-y goodness of the scone. I mean, obviously you have to have some icing but not the entire top of the scone, lol..that’s just personal preference though. You can definitely slather icing all over the top if you want! ;)
Starbucks Copycat Pumpkin Scones
- 2 cups all purpose flour
- 7 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tbsp pumpkin pie spice
- 1/2 cup canned pumpkin puree, not pumpkin pie filling
- 3 tbsp half and half
- 1 egg
- 6 tbsp unsalted butter, chilled and cut into cubes
For the spiced icing drizzle:
- 1 cup + 3 tbsp. powdered sugar
- 3 tbsp half and half, more if you like your icing runnier
- 1/4 tsp pumpkin pie spice
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together pumpkin puree, half and half, and egg. Set aside.
- In the bowl of a food processor, combine flour, sugar, baking powder, and pumpkin pie spice. Pulse a few times to combine.
- Add the cold butter through the feed tube and pulse until well incorporated and mixture resembles cornmeal.
- Add the pumpkin mixture to the food processor and pulse until just combined.
- Turn the dough onto a lightly floured work surface and gently knead 4 to 5 times to bring the dough together. If the dough seems too sticky, add some more flour to it and knead it together.
- Flatten the dough into a 1" thick circle then cut the dough in half then cut the halves into thirds.
- Place the wedges on the prepared baking sheet and bake for 14-16 minutes, or just until they're starting to turn golden brown.
- Remove from oven and place on a wire rack to cool completely.
- In the meantime, make the spiced icing drizzle by combining all the ingredients in a bowl and mixing until combined.
- Once the scones have cooled, drizzle the spiced icing on top and let harden for 10 minutes before serving.
- Store in an airtight container for up to 2 days.