Tuesday, October 18, 2011

Copycat Starbucks Pumpkin Scones

I love scones, quite honestly one of my favorite things about going to the Puyallup Fair are the Fischer's Scones. Warm and buttery with the raspberry jam... Delightful. The scones I'm talking about today though, are another of my favorites! In the Fall, I love going to Starbucks and getting a Pumpkin Spice latte and a pumpkin scone. My budget doesn't exactly love me doing that though, so last year I did some research and came across this recipe. I love it because it's easy, and doesn't require any rolling of the dough, score! Admittedly, I'm not the best dough roller. Oh well, you can't have it all.

I made these with the white whole wheat flour I've been talking about recently, but you can definitely use regular AP flour. I also like a smaller scone, so instead of my recipe only making six gigantic scones like the recipe calls for, I cut mine into 12 more normal sized scones. If you decide to make your scones smaller like I did, you'll have to cut down the cooking time. These are quite delicious, and I guarantee they will be devoured by anyone around when you make them!

Starbucks Pumpkin Scones (from food.com)

Powdered Sugar Glaze

Spiced Glaze


Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool. 


Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use a brush to paint plain glaze over the top of each scone.


Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

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