Breakfast - Pumpkin scones starbucks copycat recipe

Author: John Davis  

These are BETTER than Starbucks Copycat Pumpkin Scones with spiced icing. Make and share this Copycat Starbucks Pumpkin Scones recipe from

Starbucks pumpkin scone copycat recipe

Starbucks pumpkin scone copycat recipe
These Starbucks pumpkin scones are the best copycat recipe out there. Made with a thick and soft pumpkin scone base then topped with a sweet glaze for the ultimate finish!
Provided by: Chahinez
Total time: 33 minutes
Cook time: 18 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 20
  • 2 & 1/4 cup AP flour
  • 1/3 cup brown sugar (packed)
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter (cold, cubed)
  • 1/2 cup pumpkin puree (cold)
  • 1/4 cup milk (cold)
  • 1 egg (cold)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2-3 tbsp heavy cream (add the third spoonful only if needed )
  • 1/4 tsp pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1 tbsp powdered sugar (to mix into the spiced glaze)
  • Calories: 590 kcal
  • Carbohydrate: 86 g
  • Protein: 9 g
  • Fat: 24 g
  • Saturated Fat: 13 g
  • Trans Fat: 1 g
  • Cholesterol: 75 mg
  • Sodium: 1080 mg
  • Fiber: 3 g
  • Sugar: 42 g
  • Serving Size: 1 serving
How to cook:
  1. Start by preheating the oven to 400F then line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In a medium bowl, mix the pumpkin puree, milk, egg, and vanilla extract then set aside. Plac back in the fridge preferably to keep cold.
  3. In a separate bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, baking powder and salt. Stir everything together to combined then add in the cold cubed butter.
  4. Using a pastry cutter or your hands, work the butter into the dry ingredients. It should resemble coarse crumbs.
  5. Make a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Stir using a rubber spatula until a soft dough appears. Don't overmix the dough, you will still be able to see some flour in there.
  6. On a lightly floured surface, pour the soft pumpkin scone dough, then gently pick up half of the dough from one side and fold it over the other half. Continue doing this folding process 2-3 more times or until the flour has mostly disappeared, the easiest to do this is with a pastry scraper. Make sure to try and shape your dough into a rectangle as your fold.
  7. Once the flour mixture is gone, shape the scone dough into an 8x5 inch slab that's about 1 inch in thickness. Slice 6 squares, transfer to the prepared baking sheet and bake for 17-18 minutes. Let the scones cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
  8. Make the glaze
  9. While the scones are cooling down, make the glaze by combining the powdered sugar and 2 tbsp heavy cream together in a medium bowl (starting with the powdered sugar and then the heavy cream). Whisk the mixture until smooth. Add 1/2 tablespoon of heavy cream as needed to thin out your glaze enough to be able to spread it on the scones.
  10. Take 1 tablespoon of the glaze and place it in a smaller bowl. Add in the pumpkin puree, spices, and 1 tablespoon of extra powdered sugar and stir again. Place this glaze in a ziplock bag to decorate the scones later.
  11. When the scones are cool enough, spread about 1.5-2 tablespoons of the white glaze on each scone, return the scones to the cooling rack and let the glaze set for 5-10 minutes.
  12. Cut the tip of the ziplock bag with the spiced glaze, and decorate the scones. Let the scones set for another 15-20 minutes and enjoy!
Notes: Pumpkin Scones {Starbucks Copycat}, Copycat Starbucks Pumpkin Scones - these are one of the best scones I've ever. cookingclassy This is the best blueberry scone recipe that I have made.

Starbucks Copycat Pumpkin Scones

Starbucks Copycat Pumpkin Scones
Delicious and moist!
Provided by:
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 18
  • 2 cups (+ more) all purpose flour
  • 3/4 cup granulated white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsweetened pumpkin puree
  • 3 tablespoons half and half cream
  • 1 large egg
  • 6 tablespoons cold butter, (cut into pieces)
  • 3/4 cup powdered sugar
  • ½ to 1 tablespoon half and half cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of ground ginger
  • pinch of ground cloves
  • Serving Size: 1 scone
  • Calories: 265 kcal
  • Carbohydrate: 45 g
  • Protein: 4 g
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Cholesterol: 39 mg
  • Sodium: 188 mg
  • Fiber: 1 g
  • Sugar: 24 g
How to cook:
  2. Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
  3. In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
  4. In a large bowl, whisk together the pumpkin, half and half cream and egg.
  5. Use a pastry cutter or two knives to cut the butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
  6. Add the dry ingredients to the pumpkin mixture and stir until the dough comes together. The dough will be wet- just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/3 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out the dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 5-inches wide. Use a large knife or a pizza cutter to slice the dough in half horizontally. Cut 5 triangles on one side and 5 on the other. Gently pull the triangles apart, leaving about ½-inch space between each one.
  7. Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.
  9. When the scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for the icing.
  10. Prepare the icing by whisking the icing ingredients together in a medium bowl. Whisk until smooth. Spoon the icing into a zip baggie and snip the corner. Squeeze the baggie and drizzle the icing over each scone and allow the icing to set before serving.
Notes: Pumpkin Scones (Starbucks Copycat Recipe), These pumpkin scones Starbucks recipe copycat is light, fluffy, and delicious. These pumpkin spice scones are even better than the bakery

Copycat Starbucks Pumpkin Scones

Copycat Starbucks Pumpkin Scones
Make and share this Copycat Starbucks Pumpkin Scones recipe from
Provided by: crosstownsweets
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 15
  • 2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/2 cup salted butter, cubed and cold
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/2 cup heavy cream, plus more for brushing
  • 2 cups confectioners' sugar
  • 2 1/2 tablespoons milk (or water)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Calories: 566.1 calories
  • Fat: 24.2 grams
  • Saturated Fat: 14.8 grams
  • Cholesterol: 99.7 milligrams
  • Sodium: 431.8 milligrams
  • Carbohydrate: 82.9 grams
  • Fiber: 1.4 grams
  • Sugar: 47.8 grams
  • Protein: 6.3 grams
How to cook:
  1. Scones:.
  2. Sift the flour, sugar, baking powder and spices into a bowl and set aside. Whisk together the pumpkin puree, egg and heavy cream and set aside. Add the cold cubed butter to the dry ingredients and mix together with your fingertips until the butter is pea-sized. Add the wet ingredients and mix until just combined, making sure not to overwork the dough. On a work surface, pat the dough into a circle about 2 inches thick and cut out six equal wedges. Place on a baking sheet covered with parchment and brush the tops with heavy cream. Bake in a 350 degree oven for about 20 minutes, turning once during baking. Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days.
  3. Icing:.
  4. Mix together sugar, milk and vanilla until smooth. Reserve a 1/4 of the icing, mix with cinnamon powder and set aside. Ice the scones with a layer of the vanilla icing first, then drizzle the cinnamon icing on top.
Notes: Starbucks Copycat Vegan Pumpkin Scones, Ingredients. 1x 2x 3x · ▢ 2 cups all purpose flour · ▢ 1/3 cup brown sugar, packed · ▢ 2 teaspoons pumpkin pie spice mix · ▢ 1 teaspoon baking

Pumpkin Scones Recipe

Pumpkin Scones Recipe
These are BETTER than Starbucks Copycat Pumpkin Scones with spiced icing. They're soft and moist and you can have them all year long once you know how to make scones from scratch.
Provided by: Dorothy Kern
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 20
  • 2 ½ cups (310g) all-purpose flour
  • ⅓ cup (67g) packed brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ½ cup (113g) unsalted butter, grated and chilled
  • ½ cup (122g) pumpkin puree
  • 1 large egg
  • ½ cup (119ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup (113g) powdered sugar
  • 3 tablespoons (15ml) heavy whipping cream
  • Pinch Salt
  • 1 cup (113g) powdered sugar
  • 2-3 tablespoons (10-15ml) heavy whipping cream
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • Pinch salt
  • Serving Size: 1 scone
  • Calories: 498 kcal
  • Carbohydrate: 72 g
  • Protein: 6 g
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Trans Fat: 1 g
  • Cholesterol: 84 mg
  • Sodium: 270 mg
  • Fiber: 2 g
  • Sugar: 39 g
  • Unsaturated Fat: 7 g
How to cook:
  1. Scones:
  2. Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
  3. Grate your butter using the large holes of a box grater. Place back in the refrigerator to chill.
  4. Place flour, brown sugar, baking powder, salt, and spices in a large bowl. Whisk to combine.
  5. Cut the butter into the flour mixture using a pastry blender or fork, until the mixture resembles coarse crumbs.
  6. Make a well in the center of the flour and butter mixture.
  7. In a medium bowl or measuring cup, whisk egg, pumpkin puree, whipping cream, and vanilla. Pour into the well in the center of the flour mixture. Use a fork to stir just until moistened.
  8. Turn out dough onto a lightly floured surface. Knead dough lightly until it is nearly smooth, about 10-12 folds in on itself. Pat dough into a circle that’s about 1-inch thick. Cut into wedges. (If desired, make mini scones by first dividing the dough in half then patting into a circle and cutting.)
  9. Place scones on cookie sheet. Brush the wedges with additional whipping cream. Bake for 15-18 minutes or until golden. Cool before topping.
  10. Glaze:
  11. Plain glaze: whisk powdered sugar with cream until smooth. Frost each scone and chill to set glaze.
  12. If desired, make the spiced glaze. Place glaze in a small sandwich bag and cut off one tip and drizzle over the top of the ice scones once the frosting has set.
  13. You can also just frost the scones with the spiced glaze and skip the
  14. plain glaze, if desired.
Notes: Best Ever Starbucks Pumpkin Scones (Copycat Recipe), 1/2 cup pumpkin puree (canned pumpkin puree is best) · 1 egg · 1/4 cup whipping cream · 2 cups all purpose flour · 1/3 cup white sugar · 1 tablespoon
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