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 Food.com.

Starbucks pumpkin scone copycat recipe
Starbucks Copycat Pumpkin Scones
Copycat Starbucks Pumpkin Scones
Pumpkin Scones Recipe
Is the Pumpkin Scone at Starbucks good?
What kind of scones does Starbucks have?
How many calories are in a Starbucks Pumpkin Scone?
How much is a pumpkin spice scone at Starbucks?

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

Ingredients:

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)

Nutrition:

How to cook:

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.

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pumpkin scones starbucks copycat recipe starbucks pumpkin scone copycat recipe

Starbucks Copycat Pumpkin Scones

Delicious and moist!
Provided by: RecipeGirl.com
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 18

Ingredients:

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

Nutrition:

How to cook:

PREPARE THE SCONES:
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.
In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
In a large bowl, whisk together the pumpkin, half and half cream and egg.
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).
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.
Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.
ADD THE ICING:
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.
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

Make and share this Copycat Starbucks Pumpkin Scones recipe from Food.com.
Provided by: crosstownsweets
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 15

Ingredients:

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

Nutrition:

How to cook:

Scones:.
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.
Icing:.
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

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

Ingredients:

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

Nutrition:

How to cook:

Scones:
Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
Grate your butter using the large holes of a box grater. Place back in the refrigerator to chill.
Place flour, brown sugar, baking powder, salt, and spices in a large bowl. Whisk to combine.
Cut the butter into the flour mixture using a pastry blender or fork, until the mixture resembles coarse crumbs.
Make a well in the center of the flour and butter mixture.
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.
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.)
Place scones on cookie sheet. Brush the wedges with additional whipping cream. Bake for 15-18 minutes or until golden. Cool before topping.
Glaze:
Plain glaze: whisk powdered sugar with cream until smooth. Frost each scone and chill to set glaze.
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.
You can also just frost the scones with the spiced glaze and skip the
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