Better Than Starbucks Pumpkin Scones

Like everyone else, when fall comes (And, boy, is it here! We had frost this morning!), I pretty much embrace pumpkin spice everything. In fact, this has become such a big thing around here that, the last time I went shopping, I noticed my local market had an entire end-cap full of nothing other than pumpkin spice items, from baking chips, to cereals, to marshmallows, to sweetened condensed milk (and just between you and me, that kind of makes my stomach turn).

Recently I saw a recipe for a copycat of Starbucks' Pumpkin Scones. Ever since buying a frother (this one), I no longer go to Starbucks, because I’ve found that I can make my own delicious coffees, cappuccinos, lattes, and mochas at home, much better, and much cheaper, not to mention that I can drink them while wearing my PJs. I thought the perfect accompaniment to this morning’s latte was a pumpkin scone, so I made some.

I adapted this recipe from one that I found online, adding a bit more in the spice department, and changing the directions a bit to make the process less cumbersome. The results were sensational! These have loads of flavor, a tender crumb, and unlike some scones tend to be, aren’t a bit dry. You must make these a part of your pumpkin spice plan for the season. 

Better Than Starbucks Pumpkin Scones

2 cups flour
1/3 cup dark brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into cubes
1/2 cup pumpkin purée (not pumpkin pie filling)
3 tablespoons whole milk
1 large egg
2 teaspoons vanilla extract

For the glazes

2 cups confectioners' sugar
1/4 cup whole milk

1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of freshly grated nutmeg

Preheat oven to 400°. Line a baking sheet with parchment paper or a Silpat; set aside

In the work-bowl of a food processor place flour, sugar, baking powder, baking soda, spices, and salt. Pulse to blend. And cold butter, and process until it resembles coarse meal.

In a medium bowl, whisk together pumpkin purée, milk, egg, and vanilla. Pour mixture over dry ingredients, and process until a soft dough forms.

On a lightly floured surface, knead dough 3 to 4 times until it comes together. Roll dough into a 10” x 7” rectangle, about 3/4 of an inch thick. Cut rectangle in half lengthwise, then cut into two even pieces crosswise, making four rectangles. Cut each rectangle into two triangles, yielding eight triangles. Place scones onto prepared baking sheet, and bake for 12 to 14 minutes, or until a tester inserted in the center comes out clean.

For the glazes, combine confectioners’ sugar and milk. Whisk until smooth. Poor HALF of the glaze into a shallow bowl. When scones are done, cool for 10 minutes, then dip, face down, into the glaze, placing them onto a rack to continue to cool. To the remaining glaze, add the spices, and whisk to combine. After the first glaze is set, drizzle the spice glaze on top of it. (I used an icing bottle for this). Allow glazes to set before serving.

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If you prefer muffins to scones, you will love these Pumpkin Crumb Muffins.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Full Plate Thursday

Thursday Favorite Things

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