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Moist, soft pumpkin scones bursting with cinnamon and pumpkin flavors, topped with a sweet pumpkin-spice glaze, inspired by the original Starbucks pumpkin scones.

Ingredients

Scale
  • 2 ½ cups (300 g) all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (112 g) unsalted butter, very cold and cubed into small pieces
  • ¾ cup (170 g) pumpkin puree
  • ½ cup (100 g) light brown sugar
  • 1 large egg
  • ¼ cup (55 g) heavy cream plus more for brushing on the tops
  • 2 – 2 ½ cups powdered sugar
  • 4–5 tablespoons heavy cream
  • 1 tablespoon pumpkin puree
  • ¼ teaspoon ground cinnamon

Instructions

  1. Let the egg sit at room temperature for about 20 minutes.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
  3. Add cold cubed butter to the dry mix and cut in with a pastry cutter or two knives until the largest pieces are pea-sized.
  4. In a separate bowl, whisk pumpkin puree, brown sugar, egg, and heavy cream until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined; the dough will be sticky.
  6. Turn the dough onto a well-floured surface, sprinkle a little flour on top, and pat into an 8-inch (20 cm) disc using floured hands.
  7. Cut the disc into 8 wedges with a sharp knife and transfer the wedges to a parchment-lined baking sheet.
  8. Preheat the oven to 400°F (200°C) and chill the scones in the refrigerator while the oven heats.
  9. Remove the scones from the fridge, brush the tops lightly with heavy cream, and bake 12–15 minutes until a toothpick inserted into the center comes out clean and the bottoms are lightly golden.
  10. While the scones bake, whisk 2 cups powdered sugar with heavy cream until smooth and spreadable to make the glaze.
  11. Allow the baked scones to cool completely, then spread the powdered sugar glaze over each scone.
  12. Whisk pumpkin puree and cinnamon into the remaining glaze and thicken with more powdered sugar if needed to reach a drizzling consistency.
  13. Once the first glaze has set (about 10 minutes), drizzle or pipe the pumpkin glaze over the scones.

Notes

Keep butter cold for flaky, tender layers., Mix dough gently and just until combined to avoid tough scones., Experiment with shapes such as triangles, squares, or rectangles., Store leftovers in an airtight container up to 2 days or freeze for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/starbucks-pumpkin-scones/