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Starbucks Copycat Pumpkin Scones | tablefortwoblog.com
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5 from 1 vote

Starbucks Copycat Pumpkin Scones

Baking these is a great way to ring in Fall cooking!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 scones
Author: Julie Chiou

Equipment

Ingredients 

  • ½ cup (123 g) canned pumpkin puree not pumpkin pie filling
  • 3 tablespoon (44 ml) half and half
  • 1 egg
  • 2 cups (250 g) all purpose flour
  • 7 tablespoon (84 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 6 tablespoon (84 g) unsalted butter chilled and cut into cubes

For the spiced icing drizzle:

  • 1 cup (120 g) + 3 tbsp. powdered sugar
  • 3 tablespoon (44 ml) half and half more if you like your icing runnier
  • ¼ teaspoon pumpkin pie spice

Instructions

  • Preheat oven to 425 °F (218 °C) 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.
    1/2 cup canned pumpkin puree, 3 tablespoon half and half, 1 egg
  • In the bowl of a food processor, combine flour, sugar, baking powder, and pumpkin pie spice. Pulse a few times to combine.
    2 cups all purpose flour, 7 tablespoon granulated sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice
  • Add the cold butter through the feed tube and pulse until well incorporated and mixture resembles cornmeal.
    6 tablespoon unsalted butter
  • 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.
    1 cup + 3 tbsp. powdered sugar, 3 tablespoon half and half, 1/4 teaspoon pumpkin pie spice
  • 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.

Notes

From Todd Wilbur via Iowa Girl Eats

Nutrition

Serving: 1 Scone | Calories: 450 kcal | Carbohydrates: 73 g | Protein: 6 g | Fat: 15 g | Fiber: 2 g | Sugar: 40 g

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