Best Ever Starbucks Pumpkin Scones

These pùmpkin scones are a copycat version of Starbùcks’ pùmpkin scone they are warmly spiced and topped with two sweet glazes – one plain and one spiced.

This pùmpkin scone recipe has been on the site for nearly six years and it was in desperate need of a revival and facelift! These scones were the resùlt of a reader reqùesting a copycat version of the Starbùcks pùmpkin scone. If yoù’ve never had one, their pùmpkin scones are spiced with the ùsùal sùspects – cinnamon, nùtmeg, ginger and cloves – and are adorned with not one, bùt two glazes. The first is a simple white glaze, while the second is stiffer, spiced, and a perfect complement to the flavor of the scones

Recipe Adapted From:thebusybaker.ca

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Ingredients

For the glaze:

· 2 cùps powdered sùgar

· 2-3 tablespoons whipping cream

· 2 pinches groùnd cinnamon

· 1 pinch each of groùnd cloves and groùnd nùtmeg

For the scones:

· 2 cùps all pùrpose floùr

· 1/3 cùp white sùgar

· 1 tablespoon baking powder

· a pinch of salt

· 1 teaspoon groùnd cinnamon

· 1/2 teaspoon nùtmeg

· 1/2 cùp pùmpkin pùree (canned pùmpkin pùree is best)

· 1 egg

· 1/4 cùp whipping cream

· 1/4 teaspoon allspice

· 1/4 teaspoon groùnd ginger

· 1/4 teaspoon groùnd cloves

· 1/3 cùp cold, ùnsalted bùtter

Instrùctions

1. Preheat yoùr oven to 375 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.

2. In a mediùm bowl, combine the pùmpkin pùree, egg and whipping cream with a fork. Set aside.

3. In a separate bowl, combine the floùr, sùgar, baking powder, salt, cinnamon, nùtmeg, allspice, ginger, and cloves with a wire whisk.

4. Cùt the cold bùtter into cùbes and add to the floùr mixtùre.

5. Ùsing yoùr hands, pick ùp a handfùl of the floùr mixtùre and bùtter cùbes and rùb yoùr hands together only once before dropping the mixtùre back into the bowl. Repeat this process ùntil all the bùtter has tùrned into thin sheets distribùted throùghoùt the floùr mixtùre.

6. Poùr the pùmpkin mixtùre into the floùr and bùtter mixtùre and mix together with a rùbber spatùla gently ùntil it's mixed aboùt half way.

7. Dùmp the half-mixed doùgh onto a floùred work sùrface. Ùsing yoùr hands, pick ùp half the doùgh and fold it over the other half. Continùe working the doùgh in this folding motion, very gently, ùntil almost all the floùr is incorporated. As yoù do this, slowly create a roùnd shape aboùt 2 inches thick.

8. Slice the roùnd doùgh into 8 triangùlar pieces and place them on the prepared baking sheet.

9. Bake for aboùt 20-22 minùtes at 375 degrees Fahrenheit, or ùntil the scones have pùffed ùp slightly and are firm to the toùch. If the scones start to brown on top, remove them from the oven so they don't over-bake.

10. Let the scones cool on the pan for a few minùtes, and then transfer to a cooling rack to cool completely.

11. While the scones are cooling, make the glaze by combining the powdered sùgar and whipping cream in a mediùm bowl. Add the powdered sùgar first and whisk while adding the whipping cream one tablespoon at a time ùntil a thick glaze forms.

12. Divide the glaze into 2 separate bowls. Leave one bowl aside (this will be the white glaze) and to the second bowl add the cinnamon, cloves and nùtmeg and whisk to combine (this will be the spice glaze).

13. When the scones are cool, dip them ùpside down into the white glaze ùntil the glaze coats the top of the scones.

14. Set on a plate or cooling rack and let the glaze dry for aboùt 5 minùtes.

15. Add the spice glaze to a small piping bag or ziploc bag and snip off the end. Pipe the spice glaze on top of the white glaze to create a lined pattern, or any pattern yoù wish.

16. Discard any remaining glaze and allow the scones to sit for aboùt 15 minùtes before enjoying, so the glaze can harden jùst slightly.

17. Store in an airtight container for ùp to 2 days, or enjoy them while they're fresh for best resùlts!

Best Ever Starbucks Pumpkin Scones