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Copycat Starbucks Pumpkin Scones

adaptmyrecipe.com/recipes/copycat-starbucks-pumpkin-scones

Prep20min Total1hr 5min Serves8 scones Hands-on25min Devicesany

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Copycat Starbucks Pumpkin Scones

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Copycat Starbucks Pumpkin Scones

Adapted from copykat.com

Pumpkin scones with the iconic ivory glaze plus the spiced drizzle, all built in the same bowl. Cold butter becomes breadcrumbs in 10 seconds, no pastry cutter or warm fingers needed.

Copycat Starbucks Baking Breakfast Dessert Vegetarian Nut Free
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Copycat Starbucks Pumpkin Scones

Essentials

Ingredients

  • 250 g plain flour
  • 90 g caster sugar
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 85 g cold unsalted butter, cubed
  • 120 g pumpkin puree
  • 1 egg
  • 45 g half-and-half
  • 120 g icing sugar
  • 15 g whole milk
  • 120 g icing sugar
  • 20 g whole milk
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • pinch ground cloves

Method

Preparation

  1. 1 Add 250 g plain flour to mixing bowl.Weigh
  2. 2 Add 90 g caster sugar to mixing bowl.Weigh
  3. 3 Add 1 tbsp baking powder to mixing bowl.Weigh
  4. 4 Add 1/2 tsp sea salt to mixing bowl.Weigh
  5. 5 Add 1/2 tsp ground cinnamon to mixing bowl.Weigh
  6. 6 Add 1/2 tsp ground nutmeg to mixing bowl.Weigh
  7. 7 Add 1/4 tsp ground cloves to mixing bowl.Weigh
  8. 8 Add 1/4 tsp ground ginger to mixing bowl.Weigh
  9. 9 Mix 5 sec/speed 4.5s / sp4
  10. 10 Add 85 g cold unsalted butter to mixing bowl.Weigh
  11. 11 Mix 10 sec/speed 6 until the mixture looks like coarse breadcrumbs.10s / sp6
  12. 12 Add 120 g pumpkin puree to mixing bowl.Weigh
  13. 13 Add 1 egg to mixing bowl.Weigh
  14. 14 Add 45 g half-and-half to mixing bowl.Weigh
  15. 15 Mix 20 sec/speed 4 just until a shaggy dough forms, stop as soon as it comes together.20s / sp4
  16. 16 Turn dough onto a lightly floured surface, pat into a 20 cm round about 2 cm thick, cut into 8 wedges.
  17. 17 Transfer wedges to a parchment-lined tray and bake at 220°C for 12-14 min until golden and firm to the touch. Cool completely on a rack.
  18. 18 Rinse and dry the mixing bowl.
  19. 19 Add 120 g icing sugar to mixing bowl.Weigh
  20. 20 Add 15 g whole milk to mixing bowl.Weigh
  21. 21 Mix 15 sec/speed 4.15s / sp4
  22. 22 Spoon the ivory glaze over the cooled scones and rest 10 min until it sets.
  23. 23 Wipe the bowl clean with a dry cloth.
  24. 24 Add 120 g icing sugar to mixing bowl.Weigh
  25. 25 Add 20 g whole milk to mixing bowl.Weigh
  26. 26 Add 1/4 tsp ground cinnamon to mixing bowl.Weigh
  27. 27 Add 1/8 tsp ground nutmeg to mixing bowl.Weigh
  28. 28 Add 1/8 tsp ground ginger to mixing bowl.Weigh
  29. 29 Add 1 pinch ground cloves to mixing bowl.Weigh
  30. 30 Mix 15 sec/speed 4.15s / sp4
  31. 31 Drizzle the spiced glaze over the set ivory glaze in thin stripes with a spoon and let set 15 min before serving.

Notes

Tips

  • The bowl cuts cold butter into flour in 10 sec, no pastry cutter and no warming the butter with your hands. Keep the butter cubed and straight from the fridge for the flakiest texture.
  • Pumpkin puree varies in moisture. If the dough feels too wet to pat out, sprinkle 15 g extra flour and pulse 5 sec/speed 4 before turning it onto the bench.
  • Glaze in two passes. The ivory coat sets first and forms the base, the spiced drizzle on top gives the signature stripes.
  • Scones are best the day they are baked. Store unglazed in an airtight tin up to 2 days, refresh 3 min at 160°C, then glaze.