Friday, September 19, 2014

{Starbucks Copycat} Pumpkin Scones


I've been pretty much obsessed with Starbucks Pumpkin Scones ever since they first started having them every Fall. Yes, I'am one of those Pumpkin obsessed people as soon as it all hits the store shelves, but I will say I do have my limits, Pumpkin Spice Pringles? No thanks. These scones are something special though. They are just the perfect Pumpkin treat in every way. Every time I've tried to get my hands on one at Starbucks since they've been back I've failed. I guess everyone else loves them too. Since I was having no luck I decided to make my own! These are just about spot on and are now going to be my favorite Fall treat to make at home. If you're having no luck getting them at Starbucks like me, or if you just love to bake yummy Pumpkin treats, make these to enjoy asap!



Print Recipe

Ingredients:

Scones:
2 Cups All-Purpose Flour
1/3 Cup Light Brown Sugar, packed
2 Teaspoons Cinnamon
1/2 Teaspoon Ground Ginger
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Solid Canned Pumpkin
1 Stick Cold Butter, cut into small cubes
3 Tablespoons Milk
1 Large Egg
2 Teaspoons Vanilla Extract

White Glaze:
1 Cup Confectioner's Sugar
2 Tablespoons Milk
1/2 Teaspoon Vanilla Extract

Spice Glaze:
1 Cup Confectioners Sugar
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Ginger
2 Tablespoons Milk
1/2 Teaspoon Vanilla Extract

Directions:
Pre-heat oven to 400 degrees.

In a large bowl mix together your flour, brown sugar, cinnamon, ground ginger, baking powder and salt until evenly combined. Using a pastry cutter or your fingers, add in the cold butter and work it into the dry ingredients until the mixture resembled coarse crumbs.


In a large measuring cup or bowl, whisk together the milk, egg, pumpkin and vanilla extract. Pour wet mixture over the dry mixture and mix it just until the mixture comes together. The dough will be soft and slightly sticky.

Turn the dough out onto a lightly floured surface and knead a few time just until the dough comes together and is no longer sticky. DO NOT over knead or else your scones will come out tough. Use a rolling pin to roll the dough into a 10x7 inch rectangle about 1 inch thick. Using a sharp knife or pizza cutter, cut the dough directly down the middle vertically, and then horizontally. Then cut from each corner until you have 8 scones.

Place the scones about a cookie sheet lined with parchment paper or a baking mat and bake in your pre-heated oven for 10-12 minutes (I cooked mine the full 12).

For each glaze: 
Whisk the confectioner's sugar, vanilla and milk until smooth; set aside.
Whisk the confectioner's sugar, vanilla, milk, cinnamon and ginger until smooth; set aside.

Once the scones are done, let cool completely. I turned each scone over and carefully dipped the tops in the white glaze (you can spoon it over if you're worried that you might crumble the scones doing it by hand), waiting for it to set just a few minutes, and then I poured the spice glaze into a sandwich bag, snipped off one of the corners with scissors and drizzled it over each scone.

Makes 8 scones.













1 comment:

  1. I have all this stuff at home. I will be making these tomorrow for sure:)

    ReplyDelete

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