Name: Pumpkin Scones (Starbucks Copycat)
Cook time: 5400 s
Total time: 5400 s
Yield: 8 scones
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 1/2 gr baking powder; 2 gr pumpkin pie spice; 2 gr ground cinnamon; 1 pasture raised egg; For the white icing; 120 gr powdered sugar; 30 gr heavy cream; For the orange icing; 100 gr powdered sugar; 15 gr heavy cream; 15 gr pumpkin puree; 5 gr pumpkin spice

BENGINGI

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Pumpkin Scones (Starbucks Copycat)

cook:

1 h 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!

Picture for Pumpkin Scones (Starbucks Copycat)

8 scones

original

metric

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

For the white icing

120 gr powdered sugar

30 gr heavy cream

For the orange icing

100 gr powdered sugar

15 gr heavy cream

15 gr pumpkin puree

5 gr pumpkin spice

Directions

Step 1

Preheat your oven to 400F or 200C.

Step 2

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

120 gr pumpkin puree

100 gr heavy cream

1 pasture raised egg

5 gr vanilla paste

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.

250 gr AP flour

100 gr brown sugar

5 gr salt

2,5 gr baking powder

2 gr pumpkin pie spice

2 gr ground cinnamon

113 gr butter, frozen

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 min.

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.