Description
These Copycat Starbucks Pumpkin Scones are perfect for a cozy morning breakfast or a delightful afternoon tea!
Ingredients
Scale
- 2 1/4 cup flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg’
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup brown sugar
- 3 TBSP sugar
- 1/2 butter, cold shredded
- 1/2 cup +1 TBSP canned pumpkin puree
- 3 1/2 TBSP milk
- 1 egg
- 1 tsp vanilla extract
- 1 TBSP honey
- 1 TBSP half and half
Glaze:
- 1 cup powdered sugar
- 2 TBSP half and half
Pumpkin Icing:
- 3/4 powdered sugar
- 1 TBSO pumpkin puree’
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 TBSP half and half
Instructions
- Preheat oven to 425
For the dry ingredients:
- In a large bowl, add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, coves, brown sugar, and sugar
- Add grated butter and work in to the dry ingredients with a pastry cutter
- In a separate bowl, add your chilled pumpkin puree, milk, egg, vanilla and honey.
- Add this mixture into teh flour/butter mixture and stir with wooden spoon
- Knead the dough on a floured surface to bring the mixture together
- To create the slices, I use a scone pan, but you can also pat the dough into a large circle and cut into 8 individual wedges
- Bake for 13-15 minutes
For the glaze:
- Pour the powdered sugar into a bowl and gradually add half and half until the consistency is thick
- Once finished baking, add your scones to the cooling rack and drizzle the glaze over the top of each scone
For the pumpkin glaze:
- Add powdered sugar, pumpkin puree, cinnamon, nutmeg and half and half into a bowl.
- Mix until combined and place in Ziploc bag (or pastry bag if you have them) and cut off the tip
- Drizzle over the glazed scones