Starbucks Clone Pumpkin Scones

129

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 – cinnamon,  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

Related Posts Plugin for WordPress, Blogger...

Comments

  1. [...] this: Starbucks Clone Pumpkin Scones. The internet has gone mad with pumpkin recipes this week. And why shouldn’t it? It is [...]

  2. Sara 09.22.2012

    I made these today, they were awesome! Thanks so much for sharing this recipe. Mine seemed to rise a little more than yours. Next time I may have to pat them down a little more. I will definitely be making them again!n

  3. [...] Starbucks Clone Pumpkin Scones [...]

  4. Christine 09.23.2012

    Eeeekkk! Just made these… As in just finished the glazing. So great!! It is a wonderful treat, not too heavy even though they bake up big and sexy! Thank you!

  5. [...] (recipe modified from IowaGirlEats) 2 cups flour 7 Tablespoons sugar 1 Tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon [...]

  6. [...] these pumpkin scones were delicious. quick tip: make sure you have enough flour when you make scones, as it is basically the most important ingredient. these turned out fine, but it was a close call. also, this midwestern girl’s website is lovely and extremely successful, and her recipes are awesome. [...]

  7. Nancy 09.28.2012

    I found this great recipe on Pinterest! I made it for my boyfriend and he adored them!!! It was so simple and your directions were wonderful!!!

  8. nicky 09.30.2012

    We made these today – DELICIOUS!! We only made the spiced icing to put on top and still plenty sweet! thanks!

  9. [...] to book club on Sunday (more on that in a bit), Katie’s No-Bake Pumpkin Oatmeal Cookies, and Starbucks Clone Pumpkin Scones for [...]

  10. val 10.01.2012

    i baked these, blogged them, and gave a few away as a little pick me up gift. they were DELICIOUS, so easy and such a hit. i’ve been asked to bring them to book club this weekend!:)

  11. [...] a good for you meal, my pumpkin protein pancakes and for something a little more decadent, these starbucks clone pumpkin scones are to.die.for.  kristin, you are brilliant!  (side note: if pumpkin candy corn counts, [...]

  12. [...] Cake is unnnnbelievably soft, moist, and sweet. It is the perfect fall dessert. Might even beat out Starbucks Clone Pumpkin Scones in that department. That’s right…I said it!Do not wait to make this cake – it [...]

  13. Kristen 10.03.2012

    I have now made these four times. I love them even more than the starbucks ones.

    YOU ARE GENIUS. Thanks for the recipe!

  14. Hillary 10.08.2012

    Okay, I’m super bummed. I attempted to make these scones last night and had an epic baking fail. I bake fairly often but have never tried scones before. My “dough” came out more like a batter and I ended up just throwing it all away after attempting to add more flour. Any ideas as to what could have gone wrong? I read and read and re-read the recipe trying to figure out what I left out or what I did wrong but no such luck. Help restore my baking-ego, ha!

    • Iowa Girl Eats 10.09.2012

      Oh no! Hmm…was your butter at room temperature? It should be right out of the fridge to make sure that it doesn’t melt into the dough and make it super sticky. I can’t think of anything else besides maybe the dry ingredient measurements might have been off?

      • Christine 10.11.2013

        Same thing happened to mine today. My batter was super sticky so I added flour to make it workable. Rather than supper moist after they baked, they turned out kind of foamy if that makes sense, which was probably due to too much flour? One thing I did different, is I used a bowl and mixed with a wooden spoon rather than a food processor. Any ideas? They are still yummy! I’m going to try again this weekend.

        • Iowa Girl Eats 10.15.2013

          Using a food processor or pastry cutter to cut in the cold butter is an important step in the recipe. Was your butter cold right out of the refrigerator, or more soft and room temperature? If it was softer than the dough would be more sticky and harder to work with.

  15. Lauren 10.08.2012

    These came out absolutely lovely — the perfect foil to a chilly autumn day in New England. I added vanilla extract to both the wet dough ingredients and to the glazes. I highly recommend doing that. When it gets closer to Halloween, I may do just one glaze, with a little orange food coloring in it, and add a chocolate drizzle, for a little spooky fun.

  16. J 10.10.2012

    Do you happen to know the calorie count per serving. I am obsessed with Starbucks pumpkin scones but they are just awful for you! Thanks!

    J

    • Iowa Girl Eats 10.11.2012

      Unfortunately I don’t, but you could use a recipe calculator tool to get the breakdown!

  17. [...] Starbucks Clone Pumpkin Scone from Iowa Girl Eats [...]

  18. Sarah Jane 10.13.2012

    Have made these twice already and the hubs and I both adore them, so easy and so yummy. Perfect thing to make it feel like fall even though the temps are still in the 70s here.

  19. Lauren 10.13.2012

    Made them today. They are yummy!! Thanks for the recipe.

  20. [...] but armed with the proper recipe I’m usually a fair hand at cooking. I decided to go with the version over at Iowa Girl Eats (though Recipe Girl’s take on the treat was almost identical). I made a quick run to the [...]

  21. Melanie 10.17.2012

    I really liked to base recipe so I worked with it a little. Instead of cloves, I just added pumpkin pie spice (I was out of ground cloves for some reason and kind of did this on the fly), and then I added half whole wheat flour instead of all AP flour. It adds a nice rich earthiness that adds to the amazing flavor of the pumpkin. I haven’t made the glaze yet but I’m overall really happy with the pumpkin scones themselves. Not sure they need the glaze.

    Thanks for sharing.

  22. [...] when I pinned a recipe for Starbucks Clone Pumpkin Scones, I knew that this was definitely one I was going to [...]

  23. mamawolfe 10.21.2012

    Thank you! These were perfectly easy and deliciously yummy…can’t wait for my kids to wake up! They will be so excited!

  24. [...] TastePumpkin Scones Recipe from Joy of BakingHomemade Pumpkin Spice Latte Recipe from Inspired TasteStarbucks Pumpkin Scones from Iowa Girl EatsEight Squash and Pumpkin Recipes from Inspired Taste Save PrintPumpkin Scones [...]

  25. Pumpkin Scones « 10.28.2012

    [...] adapted from here [...]

  26. [...] treat. No way, not me. That would be the amazing Kristin from Iowa Girl Eats. She came up with the original recipe and I just made it my own by adding a few healthier tweaks like whole wheat flour and such. But, I [...]

  27. [...] had leftover pumpkin puree and used it to make pumpkin scones. These were from this site HERE, not the book, but they were really good with the fresh pumpkin [...]

  28. [...] copy-cat pumpkin scones(starbucks) and a great set a napkins from a student(how did they [...]

  29. Leyla 12.01.2012

    Yummmy! I just made these they came out great and were so quick to throw in the oven :) I only made the spiced glaze though. Thanks so much!

  30. [...] Iowa Girl Eats makes pumpkin scones. [...]

  31. [...] Later, I was still feeling like making something, so I dug up the recipe I saved for Pumpkin Scones. [...]

  32. [...] starbucks clone pumpkin scone! [...]

  33. tiff 02.16.2013

    just wanted to say that i have made 5 batches of these scones in the last four months…they are incredibly YUMMY!

    i have also linked back to this post from my own blog…as I do want to give you the credit for this yumminess!

  34. [...] Pumpkin Scones – Iowa Girl Eats [...]

  35. [...] now on to the scone of the week!  This week we have knock-off Starbucks Pumpkin Scones!  I have had these scones only once from Starbucks.  And it was really good.  But they are only [...]

  36. [...] Dessert Bars Great Pumpkin Dessert Pumpkin Chocolate Dessert Cake Pumpkin Cream Sandwich Starbucks Copy Cat Pumpkin Scones Pumpkin Blondies Pumpkin Bars Pumpkin Spice Chex Mix Pumpkin Nutella Snack Cake Pumpkin [...]

  37. Diana W. 09.18.2013

    What is the deal with men and pizza cutters? My husband is all about a pizza cutter! And an ice cream scoop. I’m more a knife/spoon kinda gal…. what can I say? I’m a rebel.

  38. […] bite and you’ll swear you’ve been transported to the coffee shop. I promise you these Starbuck Clone Pumpkin Scones are nearly identical to the […]

  39. Cindi French 09.20.2013

    1/2 a can? What size of can? Grams or cups would b a huge help

  40. […] from iowagirleats. Makes 6 large or 12 mini […]

  41. […] Starbucks Clone Pumpkin Scones […]

  42. Tori 09.27.2013

    As a broke college girl with not a lot of spices on hand… do you think I could use pumpkin pie spice in place of all the individual spices? If so, what would be an appropriate amount? I want to make these SO bad as my local Starbucks no longer carries their pumpkin scone…sinful I know.

  43. […] Yield: 6 scones | Prep Time: 15 minutes | Cook Time: 15 minutes | Source: Todd Wilbur via Iowa Girl Eats […]

  44. Noreen 10.01.2013

    This is exactly the recipe I have been looking for, and its the perfect Fall day to make them. So looking forward to tasting them later!

  45. Gabrielle 10.02.2013

    These are one of my all time favorite treats! Thank you so much for sharing, I can’t wait to try these myself.

  46. […] Pork Roast courtesy of Bon Appetit.  Below you’ll also see pictured pumpkin spice scones (Iowa Girl Eats), homemade pumpkin spice latte, and pumpkin ginger snaps (Two Peas & Their Pod).  All of them […]

  47. Jen 10.06.2013

    Very, Very delicious! Just made them and LOVED them. My kids keep asking me for more!

  48. Audrey S 10.07.2013

    I’ve made these twice now, the past two Saturdays. The first week, I didn’t have powdered sugar so we just ate them plain out of the oven. Heaven! This week I ran out of flour, so I used half whole wheat flour, and then I made only the spiced glaze and drizzled that on, since I knew they didn’t really need the glaze, and I’m right this very minute eating the last one for lunch. I love them! Thank you for the recipe!

  49. […] I’m not a scone person but I’ll make an exception for these: Starbucks Clone Pumpkin Scones. (Iowa Girl […]

Leave a Comment

Gravatar