Pumpkin Scones At Starbucks
These Starbucks copycat pumpkin scones are thick, tender, and packed with warm pumpkin spice flavor. A sweet maple glaze and pumpkin drizzle give them the perfect coffeehouse-style finish.
Servings: 6
Calories: 486kcal
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 tablespoon baking powder
- ¼ cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 1 large egg cold
- ½ cup canned pure pumpkin puree chilled
- ¼ cup heavy cream cold
- ½ cup cold butter 1 stick
Glaze
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 2 tablespoons pure maple syrup
- 1 tablespoon canned pure pumpkin puree
- Pinch pumpkin pie spice
Instructions
- Preheat the oven to 425°F. In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
- Cut the cold butter into chunks and add it to the dry ingredients with the heavy cream, egg, and chilled pumpkin puree. Use your hands to work everything together just until fully incorporated.
- Turn the dough onto a lightly floured surface and form it into a ½- to ¾-inch-thick disk. Transfer to a parchment-lined baking sheet and cut into 6 equal wedges, dipping the knife in flour as needed.
Glaze
- Bake for 16–18 minutes, or until the bottoms are golden brown. Leave the scones on the baking sheet while you prepare the glazes.
- Stir together the powdered sugar, maple syrup, heavy cream, and pumpkin pie spice until smooth. Transfer ⅓ cup of the glaze to a separate bowl and stir in the pumpkin puree.
- Spread the maple glaze over the warm scones and cool for about 30 minutes. Transfer the pumpkin glaze to a piping or sandwich bag, snip off a small corner, and drizzle over the cooled scones.
Notes
- Keep the butter, pumpkin puree, heavy cream, and egg cold for thick, tender scones that hold their shape.
- Mix the dough just until incorporated; overmixing can make the scones tough.
- Bake until the bottoms are lightly golden and the tops begin to crack, about 16–18 minutes.
- Spread the maple glaze over the warm scones, then cool for about 30 minutes before adding the pumpkin drizzle so it doesn't melt.
Nutrition
Calories: 486kcal | Carbohydrates: 89g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 54mg | Sodium: 462mg | Potassium: 161mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4582IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 3mg