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Copycat Starbucks Pumpkin Scones

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Copycat Starbucks pumpkin scones taste just like the coffee shop version, except you can make an entire batch for the price of one!


First lesson in Proper scones- how to add the butter. The trick to a light, flaky scone is to not melt or soften the butter prematurely. The goal is to have small butter “dibs” throughout the pastry. While the pastry is cooking, those little dibs of butter melt, leaving a tiny little air pocket, creating light flaky, rich layers. We use a pastry blender for this.

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Don’t let the list of ingredients turn you off, these are really simple to throw together and only take a few minutes. If you’d like you can toss in some fresh or dried cranberries too!

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As a bonus, you could combine all of the dry ingredients in a jar or vacuum seal bag and simply add the wet ingredients later. The mix makes a great gift.

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Copycat Starbucks Pumpkin Scones

You’ll Need
2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1 stick (1/2 cup) cold butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla extract

Scone Glaze

1 cup confectioners’ sugar
2 tablespoons milk

Pumpkin Spice Glaze

1 cup confectioners’ sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

Preheat oven to 400°F.
In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Use a pastry blender add butter until it resembles coarse crumbs.
In a separate bowl whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over the dry ingredients and stir just until a soft dough forms.
Transfer the dough onto a lightly floured surface, and gently fold over the dough, kneading just until it comes together.
Roll or pat the dough into a rectangle, the cut into even pieces using a pizza cutter.
Place scones onto a cookie sheet that has been line with a Silpat or parchment paper. Bake the scones for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

To make the glaze, combine confectioners’ sugar and milk, whisking until smooth. Add more milk as needed to thin the glaze to the preferred consistency; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.

Once the scones have finished baking, allow them to cool for 15 minutes, then spoon the glaze on each scone. Finish them off by drizzling with the spiced glaze.


Allow the glaze to fully set before serving.

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Pumpkin Spice Raisin Scones

If you like the flavor of pumpkin spice, without a heavy pumpkin presence, you’ll love these pumpkin spice raisin scones!

You’ll Need:
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 heaping tablespoon sugar
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
3 tablespoons COLD butter, chopped into small pieces
1 cup buttermilk or sour cream
1/2 c. raisins

Pumpkin Spice Glaze

1 cup powdered sugar
1 tablespoon pumpkin spice coffee creamer
1/2 tsp vanilla extract

Preheat oven to 400F

In a large bowl combine flours, sugar, baking powder, baking soda, salt and pumpkin pie spice and whisk to combine. Using a pastry blender (or 2 knives) coarsely incorporate butter pieces until evenly combined.

Stir in buttermilk and raisins, then knead mixture 5-6 times in the bowl. Overturn the dough onto a lightly floured surface, rolling out to about a one-inch thickness. Cut into triangles and place on baking sheet. Bake 12 minutes or until golden brown on top. Remove and place on cooling rack.

While the scones are baking combine glaze ingredients in a small bowl. Once they’ve been removed from the oven and cooled about 10 minutes, drizzle the glaze over tops of scones.


These seem to freeze well, not that they ever last long enough to freeze for later!

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