Starbucks Clone Pumpkin Scones

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Starbucks Clone Pumpkin Scones taste exactly like the real thing. Moist and cakey vs dry and crumbly, these sweet, spiced scones are a real treat!

As I mentioned last Friday, pumpkin treats are back at Starbucks for the season, which I am THIS excited about.

I’ll admit that I tend to get irrationally irritated at the sight of unseasonably early Halloween decorations, costumes, and candy out in stores (which doesn’t even make sense because fun-sized Snickers are my favorite) but fall-inspired pumpkin drinks, breads, and baked goods? Can’t come soon enough.

Especially Pumpkin Scones from Starbucks.

Dense and not too sweet, the cinnamon and nutmeg-spiced pumpkin-flavored treats coated in a thick layer of glaze with a spiced drizzle on top are the epitome of fall deliciousness. Being able to make a spot-on version of ‘em at home? EVEN BETTER.

Moist and caky rather than dry and crumbly, these Starbucks Clone Pumpkin Scones absolutely melt-in-your-mouth, are super easy to whip together, and are made with 100% fridge and pantry staples. I didn’t have to buy a thing!

Bake a batch for a sweet morning treat, to be the office hero, or to share with close friends. You, they, and y’all will devour them.

Start the Pumpkin Scones by pulsing together the dry ingredients including flour, sugar, baking powder, and salt, with warm, pumpkin pie-esque spices like cinnamon, nutmeg, cloves and ginger in a large food processor. If you don’t have a food processor, just whisk them together in a big ‘ol bowl.

Next, pulse in 6 Tablespoons cold, cubed butter until the mixture is the consistency of cornmeal.

If you don’t have a food processor, use a pastry cutter or your fingertips to incorporate the butter. It will take a little bit of time, but it’ll work just fine. It’s the same way I make my apple crisp topping!

Next, bust out the star of the pumpkin scones – PUMPKIN, of course! 100% pure pumpkin puree is what we’re using to flavor and color the yummy pumpkin scones, not pumpkin pie FILLING, which is already sweetened and spiced.

Combine the wet ingredients including 1/2 cup pumpkin puree, 3 Tablespooons half & half, and 1 egg in a small bowl.

Add the wet ingredients to the flour/butter mixture, then pulse until just combined. If you’re going the big ol’ bowl route, stir with wooden spoon until the mixture comes together in a ball.

Turn the dough out onto a lightly floured surface, knead a few times to get the dough to come together, then press it into a circle about 1″ thick. (NOTE: I made a 1/2 batch for these pics, so I just did a half circle!)

Next, bust out your trusty pizza cutter. Ben and I have FOUR. Why, I have no idea, but this one is Ben’s favorite. Watch it glide through without squishing the cheese out the side! he exclaimed while gliding through a cheese quesadilla the other night. ;)

Cut the full circle in half, then cut each half into 3 wedges.

Place the wedges onto a parchment paper-lined baking sheet, then pop into a 425 degree oven to bake for 14-16 minutes, or until they’re just starting to turn golden brown. Your kitchen will smell heavenly, btw!

After pulling the scones from the oven, cool them completely on a wire rack. I placed mine in front of our back door so the cool breeze would help them along. Worked like a charm!

Once the scones are cool, stir together the plain white glaze that coats the outside of each scone. Simply stir together 1 cup + 1 Tablespoon powdered sugar, with 2 Tablespoons half & half in a bowl.

Spoon the glaze on top of the scones then gently spread to cover. Looking like Starbucks’ version already, no?! :D

While the glaze hardens for 10 minutes, whisk together the spiced drizzle that goes on top which includes 1 cup + 3 Tablespoons powdered sugar, 2 Tablespoons half & half, and the same spices we used in the scone batter Рcinnamon,  nutmeg, ginger, and cloves. I used the same bowl as the glaze to cut down on dishes to wash.

Drizzle the spiced, well, drizzle, on the scones with a spoon – or if you want to get all fancy, spoon the mixture into a ziplock or piping back then drizzle neatly in a zig-zag pattern. Mama was HUNGRY, ergo the spoon drizzle. :)

Let the scones harden for 1 hour (or 30 minutes if they’re planted in front of a cool breeze!) then pour yourself a cup of hot coffee, kick back, and devour these sweet, dense, Starbucks Clone Pumpkin Scones!

Starbucks Clone Pumpkin Scones

Print this recipe!

Makes 6 scones

From Todd Wilbur

Ingredients:
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
1 egg
6 Tablespoons cold butter, cubed

For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half

For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves

Directions:

  1. Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

If – this is a big IF – you have any leftovers, store them in an airtight container for up to a day. I also love the idea of making these petite-sized, like Starby’s Petite Vanilla Bean Scones!

Either way, I hope you enjoy these fall treats – I sure did! :D

~~~~~

WOD: 40 Minute, 4.1 Mile Treadmill Routine

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Comments

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  1. Lindsey 09.18.2012

    Oh! Um! Yummy! :)

  2. kelly e 09.18.2012

    i CANNOT wait to make these (weather must change though…too hot to use the oven!)

  3. These look a,axing! Definitely going to have to try!

  4. Rachel 09.18.2012

    These look delicious! You should clone the pumpkin cream cheese muffins next!

  5. Kathleen Welch 09.18.2012

    Yum !

    Thanks so much for sharing all of your quick, tasty and healthy recipes. I love to cook, but lately it was more of a chore than fun. Your blog has helped me get out of a cooking rut.

    Thanks so much !

  6. Kate 09.18.2012

    Wow, I DO have all of the ingredients! I’m making these tomorrow morning!

  7. Lauren 09.18.2012

    I am seriously amazed at how much these look like something right from the S-bux case. Maybe even better. Soooo sooo good!

  8. Melissa 09.18.2012

    I LOVE the fall and everything that goes with it!! These look delicious! I’m going to have to try this recipe!

  9. Kristen 09.18.2012

    I used to wear a green apron and these look (I think) better and healthier than the ones in the case. Would love you to clone the petite vanilla as they are my favorite !

  10. Hillary 09.18.2012

    I can’t think of anything I’d rather do at this very minute than whip up a huge batch of these. I am SO impressed with how authentic they look!

  11. Cherub Mamma 09.18.2012

    The timer is going off on my oven RIGHT NOW. I can’t wait to try one!!

  12. Cherub Mamma 09.18.2012

    I just finished one. ABSOLUTELY DELICIOUS!! I doubled the amount of cinnamon. (Mr. Amazing loves cinnamon!) And I used half white wheat flour. I’m thinking I’ll be making some more of these to have on hand in my freezer. Yummy!!!!!

    • Iowa Girl Eats 09.19.2012

      Wohoo! So glad you loved!

    • Phyllis 09.29.2014

      I was going to ask about substituting white whole wheat flour for some of the plain flour. Thanks for your comment!

  13. And you’ve done it again!! You’re the best!

  14. Amnah 09.18.2012

    These are in the oven right now. My house smells amazing. I’ve always wanted to make scones. These are my first attempt!

  15. J Francus 09.18.2012

    I know what you mean about the early candy being out with the decorations, but I have to tell you, a grocery store in my town had Cadbury Eggs out in a display in the aisle today…I feel sorry for the poor person who made that mistake in the candy section…but, I’m into the pumpkin scones!!!

  16. This recipe amazed me sooooo much! If my baking schedule this week wasn’t so full of brownies and cupcakes to make for my brothers birthday – nothing could keep me from whiping up a batch for myself. *sigh* Guess they have to wait a little longer…

  17. Oh my god…these look heavenly!! I’ve been loving your “copycat” recipes lately, so smart and creative!

  18. Sarah S 09.19.2012

    You have no idea how happy it made me to see this post! Cannot wait to try them. Thank you!

  19. Jessica C. 09.19.2012

    Oh my goodness -I need these NOW!

  20. Katie S. 09.19.2012

    Making these this morning. Do you think they would freeze well? Need plenty on hand!

    • Iowa Girl Eats 09.20.2012

      I haven’t tried freezing them, but let me know if you do – I’d LOVE to make a triple batch or something and freeze them for the mornings!

      • Sandra 10.10.2013

        I freeze uncooked all the time ! Great

    • purplebohemian 11.01.2013

      I know this is an old post, but I was hoping to make them this weekend and freeze some for later. I did some research online about freezing scones, and it seems like most people like the idea of baking them first and then freezing. One person said it was their preferred method because freezing before baking tends to alter the texture a bit. So I think that is what I am going to do–bake and then freeze. :)

  21. Kris 09.19.2012

    I’m thinking of adding a little bit of cream cheese to the frosting glaze. I love the recipe! Keep them coming!!!

  22. Luann 09.19.2012

    Yes please. I’ll be looking for an office delivery of them to your mom. Yum…..my mouth is watering just thinking of one with a hot cup of coffee. :)

  23. STACY 09.19.2012

    I have never had a pumpkin scone from Starbucks, but I am ADDICTED to their pumpkin bread and their pumpkin spice lattes (which are HORRIBLE for you!). Thanks for the lightened up recipe. Just have to figure out the Weight Watchers PP value and I’ll try these out!

  24. Mollie 09.19.2012

    Yum! I’ll be making these very soon!

  25. Meredith 09.19.2012

    oh i’m so pumped to see this! I literally just ran across the office to tell one of my co-workers about this. I’ll be making these soon to share with them!

  26. Liz N 09.19.2012

    These look just like Sbux pumpkin scones, down to the drizzle! Can I double all the ingredients to make a dozen or do I need to adjust any of the ingredients?

  27. kellie 09.19.2012

    these look delicious!!! i cannot wait to try them. thanks!

  28. Kristina 09.19.2012

    I guess it turns out I won’t be restarting my Atkins diet today!

  29. Caitlin F. 09.19.2012

    You are brilliant. Making these Saturday morning. Thanks!

  30. These look seriously AMAZING. I have never even tried a pumpkin scone from Starbucks, but I want to make these immediately. Pinning for future baking!
    PS. I love that everything comes together in a food processor – so quick!

  31. Jen 09.19.2012

    Oh for the love of all things fall…..those look so good!!

    Silly question – do you know where you got that handheld pizza cutter? Is the blade plastic? I have been looking for one of those forever and can’t find one anywhere!

  32. These look so dangerously delicious!!

  33. Robin Flores 09.19.2012

    I have a very similar recipe that I use for my pumpkin scones which I sell each year. I do use a caramel icing instead which is AMAZING! Check it out! And I have since added plain yogurt instead of the milk/cream which also works great.

    http://robinjoy.wordpress.com/2010/10/10/pumpkin-scones-moved/

  34. Haha I LOVE that you add the 40 minute treadmill routine at the end. Would definitely be needed after one of these scones! :P

    My favorite part has got to be the DOUBLE glaze…totally has me drooling over here!

  35. Jamie K. 09.19.2012

    The scones turned out delicious. I am not a fan of all the spices so I only used a dash of cinnamon. A cream cheese glaze would be amazing on these next time! Love the recipe. Thanks!

  36. I’ve always wanted to make a scone but have been to scared to try. I don’t think I can get the dough right haah. I guess I have to suck it up and make these because they look so darn good!

    • Iowa Girl Eats 09.20.2012

      I used to be the same way – figured they were really hard to make. Honestly though it was easier and faster than making chocolate chip cookie!

  37. [...] One of my favorite bloggers, Kristin from Iowa Girl Eats, made frickin’ Starbucks’ Pumpkin Scones and posted the recipe on her blog so now I have to make them and eat them all. All of the [...]

  38. Candy 09.19.2012

    I love making scones…my fav is cranberry/macadamia nut/white chocolate!! These look terrific for fall.

  39. Margaret 09.19.2012

    These look dangerously simple! Do you use salted butter in all your baking or did the original recipe specifically call for it? I always use unsalted butter unless specifically stated, especially if salt is also in the recipe.

    • Iowa Girl Eats 09.20.2012

      Haha, I am the exact opposite – I always use unsalted unless the recipe specifies! I did use unsalted, but I think you can use whatever you have on hand! :)

  40. Those scones look amazing. I’m definitely saving this recipe to test out =)

  41. Heidi 09.19.2012

    As a fellow Iowa girl living in Memphis, I look to your daily posts as a taste of home, Just finished making these — amazing! I’ve already devoured 2!

  42. Jessica 09.19.2012

    These look 100 times better than the starbucks version, can’t wait to make!

  43. Olivia 09.20.2012

    Just made these and they are delicious! Thanks!

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  47. Linda 09.20.2012

    WOW! They look heavenly. Had my first pumpkin scone from Starbucks last week. Always means autumn and changing colors here in Colorado. Making these tomorrow! Thanks

  48. Amber 09.20.2012

    Um, you couldn’t have timed this post any more perfect. I was JUST at Starby’s last week and thought – no WAY am I paying that much for a damn piece of pumpkin heaven. Finding a pumpkin scone recipe was on my list to find and you helped me cross that off the list before I even got to it! THANK YOU! Can’t wait to make them!

  49. Amber 09.20.2012

    Seriously you are my HERO. Making these from scratch?? Genius. I used to work at Starbucks and DEVOURED any leftover pumpkin pastries we had that we couldn’t sell anymore. It’s been sad since I quit :( But now thanks to you I won’t break the bank buying all of the pumpkin treats from Starbucks :)

  50. Bethany 09.20.2012

    Apparently you knew that I was in Starbucks the other day, STARING at their pumpkin scones, wondering how I could make them myself. Good job! :)

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