Try this Starbucks Clone Pumpkin Scones recipe
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 egg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups flour
- 1 tablespoon baking powder
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 7 tablespoons sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons half & half
- 6 tablespoons cold butter cubed
- 1 cup + 1 tablespoon powdered sugar
- 2 tablespoons half & half
- 1 cup + 3 tablespoons powdered sugar
- 2 tablespoons half & half
- pinch ground ground ginger
- pinch ground ground cloves
- Carbohydrate 53.1406629587603 g
- Cholesterol 38.6922916611474 mg
- Fat 14.001457167088 g
- Fiber 0.239530549249079 g
- Protein 2.02708067263538 g
- Saturated Fat 8.84255319017156 g
- Serving Size 1 1 Serving (134g)
- Sodium 4121.4503132718 mg
- Sugar 52.9011324095112 g
- Trans Fat 0.949641689548148 g
- Calories 337 calories
Step-by-step
- Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
- In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
- In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1" thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
- Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
- When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.
When purchasing seasonal baked goods strains household grocery allocations, replicating commercial treats at home provides an economical alternative without sacrificing distinct flavor profiles. British baking traditions originally produced dense, unleavened wheaten cakes baked on griddles, but American variations evolved into triangular pastries leavened with baking powder and enriched with dairy and butter. This specific formulation mirrors the popular coffeehouse style by incorporating two distinct icing layers over a spiced pumpkin base.
- Keep the butter thoroughly chilled before cutting it into the flour mixture, because melting fats prematurely prevent flaky stratification during the 425-degree bake.
- Handle the dough minimally on a floured surface, kneading only four or five times to avoid developing excess gluten that toughens the crumb.
- Allow the base glaze to harden completely for ten minutes before applying the spiced secondary drizzle to prevent colors from muddying.
- Store finished baked goods in an airtight container for no longer than one day, as the high moisture content from the canned pumpkin puree softens the crust rapidly.
Consuming these pastries within twenty-four hours guarantees the ideal textural contrast between the crumbly interior and crisp sugar coatings. Proper storage management prevents premature softening while preserving the aromatic spices embedded throughout the dough.
