Pumpkin Scones (Starbucks Copycat)

cook time:

1 hr 30 min

total time:

1 hr 30 min

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Today, we kick off pumpkin season in style with a delightful twist on the classic Starbucks pumpkin scone – but trust me, this one’s even better. What sets it apart, you ask? Well, for starters, I opt for real pumpkin that I’ve meticulously roasted myself, rather than resorting to the canned stuff. This small change elevates the scone’s flavor profile, adding a delightful depth while dialing down the sweetness factor. The magic unfolds as I blend the dry ingredients harmoniously with the wet ones, shaping them into scone perfection and letting the oven work its magic. It’s incredible how scones can be so utterly divine when crafted from scratch. In fact, I never truly appreciated their goodness until I took matters into my own hands. And the best part? They’re incredibly easy to make! Homemade is where it’s at!

Ingredients

For the scones:

  • 250 gr AP flour
  • 120 gr pumpkin puree
  • 113 gr butter, frozen
  • 100 gr heavy cream
  • 100 gr brown sugar
  • 5 gr salt
  • 5 gr vanilla paste
  • 2.5 gr baking powder
  • 2 gr pumpkin pie spice
  • 2 gr ground cinnamon
  • 1 pasture raised egg

Ingredients

For the white icing:

  • 120 gr powdered sugar
  • 30 gr heavy cream

Ingredients

For the orange icing:

  • 100 gr powdered sugar
  • 15 gr heavy cream
  • 15 gr pumpkin puree
  • 5 gr pumpkin spice

Ingredients

For the scones:

  • 250 gr AP flour
  • 120 gr pumpkin puree
  • 113 gr butter, frozen
  • 100 gr heavy cream
  • 100 gr brown sugar
  • 5 gr salt
  • 5 gr vanilla paste
  • 2.5 gr baking powder
  • 2 gr pumpkin pie spice
  • 2 gr ground cinnamon
  • 1 pasture raised egg

Ingredients

For the white icing:

  • 120 gr powdered sugar
  • 30 gr heavy cream

Ingredients

For the orange icing:

  • 100 gr powdered sugar
  • 15 gr heavy cream
  • 15 gr pumpkin puree
  • 5 gr pumpkin spice

Ingredients

For the scones:

  • 250 gr AP flour
  • 120 gr pumpkin puree
  • 113 gr butter, frozen
  • 100 gr heavy cream
  • 100 gr brown sugar
  • 5 gr salt
  • 5 gr vanilla paste
  • 2.5 gr baking powder
  • 2 gr pumpkin pie spice
  • 2 gr ground cinnamon
  • 1 pasture raised egg

Ingredients

For the white icing:

  • 120 gr powdered sugar
  • 30 gr heavy cream

Ingredients

For the orange icing:

  • 100 gr powdered sugar
  • 15 gr heavy cream
  • 15 gr pumpkin puree
  • 5 gr pumpkin spice
Equipment

Bowl
Whisk
Bench knife
Baking tray
Parchment paper
Brush
Piping bag

Lets Start Cooking!

step 1

Preheat your oven to 400°F or 200°C.

step 2

In a bowl, mix pumpkin puree, heavy cream, egg, and vanilla until homogeneous.

step 3

In a separate bowl, mix flour, brown sugar, salt, baking powder, pumpkin spice, and cinnamon until combined. Grate frozen butter on top and crumble with the flour until you get a sandy texture.

step 4

Pour the wet ingredients mix into the dry ingredients and mix until combined.

step 5

With floured hands, work the dough into a ball and transfer onto a floured work surface. Press into a disc shape, and cut into 8 equal triangle pieces.

step 6

Transfer to a baking tray lined with a parchment paper and brush with heavy cream.

step 7

Bake for 20-25 minutes.

step 8

Let them cool to room temperature while you prepare the white icing- simply mix in a bowl all the ingredients until smooth. If too thin- add powdered sugar. If too thick- add heavy cream. Repeat the same method with the orange icing. Add the orange icing into a piping bag.

step 9

Once the scones have cooled, dip them upside down in the white icing, then pipe a thin zig-zag line with the orange icing.

step 10

YASSS!

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