I, like most twenty-something females, rediscover my undying passion for anything pumpkin-spice related the day I first feel that fall chill in the air. Though its not fall anymore, it is pretty DARN cold here in DFW (and everywhere else), and that means that our sense of the “holiday season” has been extended. Along with this, a feeling that it is still A-OK to bake a million things and eat them all myself. Jered is pretty much obsessed with the pumpkin scones from Starbucks, but it is painful to think of how much moolah we would have to spend to quench his (and my) hunger for these for an entire season, let alone a super long winter like this one.
Many months ago, I tasked myself with finding a recipe for pumpkin scones that was as close to Starbuck’s version as I could get. I ended up finding one that is even better and actually extremely quick and easy to make!
This is VERY similar to the recipe that I first found on Pinterest, with a few tiny changes.
Better than Starbucks Pumpkin Scones
2 Cups all-purpose flour
7 Tbs sugar
1 Tbs baking powder
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg
1/4 Tsp ground ginger
6 Tbsp COLD butter
1/2 Cup canned pumpkin
4 Tbsp heavy cream
1 Large egg
Powdered Sugar Glaze
1 Cup + 1 Tbs Powdered Sugar
2 Tbs whole milk
Spiced Drizzle Glaze
1 Cup + 3 Tbs powdered sugar
2 Tbs whole milk
1/4 Tsp ground cinnamon
1/4 Tsp ground nutmeg
Pinch of Ginger
TO MAKE THE SCONES:
Preheat oven to 425 degrees F. Lightly butter a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl.
Using your hands (or any other way you prefer, I find this the easiest) cut butter into the dry ingredients until no chunks remain and butter is evenly dispersed. Set aside.
In a separate bowl, whisk together pumpkin, heavy cream, and egg.
Fold wet ingredients into dry ingredients with spatula or spoon until your arm is killing you. At this point, I find it convenient to use your hands to mix the ingredients further until a consistent dough ball forms.
Pat dough out onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Using a pizza cutter or knife slice the dough into three equal sections. Cut those sections diagonally so that you have six triangles of dough.
Place on prepared baking sheet, allow room for them to almost double in size.
Bake for about 13-14 minutes, depending on your oven. Most important thing to look for is that the scones will begin to turn light golden brown.
Place on wire rack set inside another cookie sheet wrapped in foil to cool.
Since our oven is a dinosaur and heats so unevenly, it took a few times to figure out what worked for me. You may have to turn the cookie sheet halfway through to ensure even baking. Every oven is different!
TO GLAZE SCONES:
Once the scones are cold, combine ingredients for the powdered sugar glaze and brush on top of scones using back of spoon, pastry brush, etc. While waiting for that to solidify, combine spiced drizzle glaze ingredients and drizzle over tops of scones in zig-zag pattern (This is occasionally successful for me.) Let solidify.
As you can see, in my haste to eat one of these babies, I did not let the first glaze solidify before applying the drizzle. These aren’t so pretty. Maybe you’ll have more self-control and yours will come out prettier!
One of the best things about this recipe, is that it only makes six, which makes it hard to justify bingeing on too many at a time. Well, almost hard. 🙂
Enjoy!! Let me know how they turn out!