Pumpkin Scones Starbucks Copycat
When the crispness of autumn envelops you, there’s nothing quite like indulging in a warm, spiced scone to elevate your spirits. Starbucks Copycat Pumpkin Scones encapsulate that perfect blend of seasonal flavors and comforting texture. These delightful treats are not just great for your coffee break; they make for a heartwarming snack at any time of day. What sets these scones apart is their incredible pumpkin and spice flavors, giving you the essence of fall in each bite. You may also find Copycat Starbucks Lemon Loaf useful.
Why you’ll love this dish
There are plenty of reasons to whip up these pumpkin scones in your kitchen. First and foremost, they offer a deliciously nostalgic flavor reminiscent of your favorite café experience, all without having to step outside. They’re quick to prepare and serve as an excellent gourmet breakfast or brunch option, especially paired with your morning coffee or tea. Beyond taste, these scones are ideal for sharing during cozy fall gatherings or simply savoring during a quiet moment at home. If you enjoy similar recipes like Starbucks Egg White Bites, you’re in for a treat with these scones!
Step-by-step overview
Making these pumpkin scones is straightforward and rewarding. The process involves carefully mixing dry ingredients, incorporating the wet ingredients, shaping the dough, and finally baking to golden perfection. With these easy steps, you’ll have fresh, homemade scones ready in no time!
What you’ll need
Gather the following ingredients to make these scrumptious pumpkin scones:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1 tsp pumpkin pie spice
- 1/4 cup packed light brown sugar
- 3 tbsp granulated sugar
- 1/2 cup salted butter, cold and diced into 1/2 inch pieces
- 1/2 cup canned pumpkin puree, chilled separately in a bowl
- 3 1/2 tbsp buttermilk
- 1 large egg
- 2 tsp vanilla extract
- 1 tbsp honey
- 1 tbsp whole milk
- 2 cups powdered sugar (for the vanilla glaze)
- 1 tbsp melted butter (for the vanilla glaze)
- 1/4 cup plus 1 tbsp heavy cream (for the vanilla glaze)
- 1 cup powdered sugar (for pumpkin icing)
- 1 tbsp canned pumpkin puree (for pumpkin icing)
- 1 tsp pumpkin pie spice (for pumpkin icing)
- 1/4 tsp ground cinnamon (for pumpkin icing)
- 1/8 tsp allspice (for pumpkin icing)
- 1/8 tsp ground ginger (for pumpkin icing)
- 3 tbsp heavy cream (for pumpkin icing)
Feel free to experiment with different spices or sweeteners if desired!
Directions to follow
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, pumpkin pie spice, and both sugars until well combined.
- Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In another bowl, mix the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
- Turn the dough out onto a floured surface, knead it gently, and shape it into an 8-inch circle. Cut the circle into 8 wedges.
- Arrange the wedges on the prepared baking sheet and brush the tops with whole milk.
- Bake for 13-15 minutes or until the scones are golden brown. Cool them on a wire rack.
- For the vanilla glaze, whisk together the powdered sugar, melted butter, and heavy cream until smooth and drizzle over the cooled scones.
- For the pumpkin icing, mix the powdered sugar, pumpkin puree, spices, and heavy cream until smooth and drizzle over the scones after the vanilla glaze sets. Serve and enjoy.
Best ways to enjoy it
These pumpkin scones shine brightest when served warm. Pair them with a cup of coffee, tea, or a spiced cider for the ultimate autumn experience. You could also offer them alongside yogurt or fresh fruit for added nutrition. For an extra touch, add a dollop of whipped cream or a scatter of nuts for delightful texture.
Storage and reheating tips
To keep your pumpkin scones fresh, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, you can freeze them for up to three months. When ready to enjoy, simply thaw at room temperature and reheat in the oven for a few minutes to restore their lovely texture.
Helpful cooking tips
To achieve the best results with your scones, make sure your butter is very cold when incorporating it into the dry ingredients. This helps the scones achieve that tender crumb. Additionally, avoid overmixing once you incorporate the wet ingredients, as this can lead to tougher scones.
Creative twists
If you’re feeling adventurous, try adding chocolate chips or nuts to the dough for some added flavor and crunch. You could also experiment with different glazes by incorporating maple syrup or adding a little citrus zest for a fresh twist.
FAQs
How long do these scones take to prepare?
These pumpkin scones can be prepared in about 20 minutes, with an additional 15 minutes for baking, making them a quick and delightful recipe.
Can I substitute the butter with oil?
While you might substitute butter with oil, it could change the texture of the scones, making them less tender. For best results, stick with cold butter.
How do I keep the scones soft?
Storing them in an airtight container right after they cool helps retain their moisture and keep them soft for longer.
Are these scones suitable for freezing?
Yes! These scones freeze well. Just ensure they’re completely cooled and stored in an airtight container.
Conclusion
There’s something undeniably satisfying about savoring a freshly baked pumpkin scone that mirrors the flavors released in a Starbucks original. If you’d like to explore another delicious fall favorite, check out this Starbucks Pumpkin Scones Recipe that can brighten any autumn morning. Enjoy baking and indulging in these comforting treats!
Pumpkin Scones
Ingredients
Method
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, pumpkin pie spice, and both sugars until well combined.
- Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In another bowl, mix the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
- Turn the dough out onto a floured surface, knead it gently, and shape it into an 8-inch circle.
- Cut the circle into 8 wedges and arrange them on the prepared baking sheet.
- Brush the tops with whole milk.
- Bake for 13-15 minutes or until the scones are golden brown.
- Cool them on a wire rack.
- For the vanilla glaze, whisk together the powdered sugar, melted butter, and heavy cream until smooth and drizzle over the cooled scones.
- For the pumpkin icing, mix the powdered sugar, pumpkin puree, spices, and heavy cream until smooth and drizzle over the scones after the vanilla glaze sets.
