Copycat Starbucks recipe
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Have you ever had a Starbucks Scone? I absolutely love them and I like making them at home…it’s a lot cheaper, you can make a whole batch and I kinda think they taste better. 😉 These scones have a delicious spiced icing glaze that gives them a pop of flavor. Enjoy!
Copycat Starbucks Iced Pumpkin Scones
INGREDIENTS
Scones:
- 2 1/2 cup Flour
- 6 tbsp Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Ginger
- 1/2 cup cold Butter, cut into cubes
- 1/2 cup Pumpkin Puree
- 3 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla
- Plain Glaze:
- 1 cup Powdered Sugar
- 2 tbsp Milk
Spiced Glaze:
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- Pinch of Cloves
- Pinch of Ginger
DIRECTIONS
- Preheat oven to 400.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Pulse to combine.
- Add cold butter and pulse until blended and it has texture like cornmeal.
- In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
- Combine wet and dry ingredients and stir until a soft dough forms.
- Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
- Roll the dough into roughly and 8×10″ rectangle, about 1″ thick.
- Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
- Then cut each each of these diagonally, making 8 triangles.
- Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on wire rack.
- Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
- Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
- When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
Copycat Starbucks Iced Pumpkin Scones
Ingredients
- Scones:
- 2 1/2 cup Flour
- 6 tbsp Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cloves
- 1/4 tsp Ginger
- 1/2 cup cold Butter, cut into cubes
- 1/2 cup Pumpkin Puree
- 3 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla
- Plain Glaze:
- 1 cup Powdered Sugar
- 2 tbsp Milk
- Spiced Glaze:
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- Pinch of Cloves
- Pinch of Ginger
Instructions
- Preheat oven to 400.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Pulse to combine.
- Add cold butter and pulse until blended and it has texture like cornmeal.
- In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
- Combine wet and dry ingredients and stir until a soft dough forms.
- Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
- Roll the dough into roughly and 8x10" rectangle, about 1" thick.
- Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
- Then cut each each of these diagonally, making 8 triangles.
- Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on wire rack.
- Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
- Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
- When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
