Copycat Starbucks Pumpkin Scones

If you've been around here for any amount of time you know I love a good scone. I've baked up quite a few over the years! This blueberry sour cream version, this fun butterscotch version and this yummy holiday version filled with cranberries and milk chocolate. I've also said it a MILLION times. Scones are easy to bake up. People think they look complicated and fancy, but they are far from it! If you have a mixing bowl, a sharp knife and about 30 minutes, I promise you can tackle them.

Whenever I make a big grocery run I always treat myself to coffee before or after and since I'm usually shopping in the morning. Therefore a breakfast treat often accompanies that said coffee. A girl needs breakfast! This time of year Starbucks has a delicious frosted pumpkin scone {they also have a great lemon loaf and banana bread}, but THIS time of year I always get the pumpkin scone. It's filled with the traditional fall spices of cinnamon, nutmeg and ginger - and topped with a sweet glaze and and pumpkin glazed drizzle. SO GOOD.

A few weeks back while I grabbed one in the drive thru I immediately thought - I can make this! I mean, I've made every other flavor of a scone, so why not pumpkin? There are a few special keys to making a good scone. 1) little mixing and kneading - if you over handle this dough it can make them tough 2) using COLD butter in the dough and 3) using chilled pumpkin puree - it's like the cold butter, it mixes well into the dough when chilled. Oh, and did I mention a sharp knife to cut those perfect triangles?

Since I wanted these scones to be a "copycat" of the Starbucks version I also figured I'd have to make them look the same with the frosting. Which includes TWO! You first spoon on a simple powdered sugar/heavy whipping cream glaze to cover the scone, followed by a pumpkin spiced version drizzled on top of that. One glaze is good, but two glazes are GREAT.

Look at that bite! These pumpkin scones are tender, moist and flaky. They pretty much melt in your mouth! Perfectly spiced and just sweet enough with the two powdered sugar glazes. This recipe make 8 big scones. Enough to keep a few for yourself and send a few off to friends or neighbors. I did both - gave two to my neighbor, dropped another two off on my friend's doorstep and kept the remaining four for us!

I'm looking forward to all of you baking these up for the holidays! They'd be great to serve on Thanksgiving morning or to deliver to a friend who needs a pick-me-up. They are best freshly baked, but stay good for a couple days in a covered container as well. Give these a star rating below on the recipe card if you could! I'd love to hear your thoughts. Just like Starbucks, don't ya think?

Copycat Starbucks Pumpkin Scones

Yield: 8 Prep time: 15 MinCook time: 15 MinTotal time: 30 MinThese easy pumpkin scones taste just like the ones at Starbucks! No need to run through the drive thru, make them at home instead - they are delicious. Ingredients For the Scones

• 2 1/4 cups flour
• 2 T baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1 t cinnamon
• 1 t nutmeg
• 1/2 t ginger
• 1/4 t pumpkin pie spice
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 stick unsalted cold butter, diced into pieces
• 1/2 cup pumpkin puree, chilled
• 4 T heavy whipping cream
• 1 egg
• 1 T vanilla extract
• 1 T brown sugar

For the Glaze

• 1 cup powdered sugar
• 4 T heavy whipping cream (or more if too thick)

For the Drizzle

• 3/4 cup powdered sugar
• 1 1/2 T pumpkin puree
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1 T heaving whipping cream

Instructions

1. Preheat the oven to 425 degrees. Place a sheet of parchment paper on a baking sheet and set aside.
2. In a food processor combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, pumpkin pie spice and sugars. Pulse until combined.
3. Add the cubed butter into the flour mixture and pulse until the butter is no longer visible. Pour this mixture into a large bowl.
4. In a smaller bowl whisk together the pumpkin, heavy whipping cream, egg, vanilla and brown sugar. Pour this into the flour mixture. Using a spatula mix the two together until incorporated. It will form a sticky dough. Turn the dough onto a clean floured surface, kneading gently. Pat and shape the dough with your hands into a circle, around 8 inches.
5. Using a sharp knife, slice the dough into 8 wedges (like a pizza). Place each scone on the parchment paper.
6. Bake the scones for 14-15 minutes or until the tops are golden and slightly firm. Transfer them to a wire rack to cool for 10 minutes.
7. For the glaze: whisk together the ingredients until a slightly thick glaze forms, adding more heavy whipping cream if too thick. Spread the glaze onto the scones after they are slightly cool.
8. For the drizzle: whisk together the ingredients and transfer to a small plastic baggie. Seal the bag and cut a very small tip at the corner and drizzle over the glaze diagonally. Allow the icings to set.
9. Serve immediately. Keep leftovers covered tightly.

Nutrition Facts

Calories

401.77

Fat (grams)

18.70

Sat. Fat (grams)

11.53

Carbs (grams)

53.76

Fiber (grams)

1.84

Net carbs

51.92

Sugar (grams)

24.29

Protein (grams)

5.27

Sodium (milligrams)

658.43

Cholesterol (grams)

72.69Did you make this recipe?Tag @sweetsavoryeats on instagram and hashtag it