Classic Pumpkin Scones
Copycat Starbucks Pumpkin Scones recipe has a bourbon glaze and a maple spice glaze drizzled over the top. It's even better than the original! Learn my secret to tender, flaky scones!
Servings 12 scones
Calories 294kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup butter cold, cut in pieces
- ¾ cup pure pumpkin puree not pumpkin pie filling
- 1 tablespoon unsulfured molasses
- 1 tablespoon heavy cream
- 1 large egg yolk
Glaze 1
- 1 cup Confectioner's sugar
- 1 tablespoon bourbon
- 1 tablespoons heavy cream or enough to make a glaze
Glaze 2
- 1 cup Confectioner's sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 tablespoons real maple syrup.
- Cream as needed to make the glaze the right consistency.
Instructions
Drain Pumpkin
- Place a double thickness of paper towel on a plate.
- Spoon the pumpkin over the paper towel.
- Add a another double layer of paper towel on the top and press gently to extract as much moisture as possible.
Scones
- Make sure everything is chilled.
- In a cold. large mixing bowl whisk together the pumpkin, molasses, heavy cream, and egg yolk until well blended.
- Set aside.
- In the bowl of a stand mixer blend the flour, brown sugar, baking powder, cinnamon, cloves, ginger, baking soda, salt, and nutmeg.
- With the mixer running add the butter a little at a time and continue to blend until the mixture looks like coarse crumbs with pebbles in it.
- Stir in the pumpkin mixture into the flour mixture until it forms a dough.
- Knead lightly on a floured surface for just a minute.
- Pat into a 1-inch thick circle.
- Cut into 12 wedges.
- Separate the wedges slightly.
- Place on a parchment covered cookie sheet.
- Place scones in the refrigerator for 10 minutes to rest.
- Brush lightly with a little more heavy cream or milk.
- Preheat the oven to 400F.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean and the scones are golden brown.
- Remove from the oven and let cool on a wire rack for several minutes..
- Drizzle with the glaze.
Glaze 1
- Mix the Confectioners, bourbon, and the cream until it is smooth and slightly runny.
- Spoon over the cooled scones and let dry.
Glaze 2
- Mix the Confectioner's sugar with the spices.
- Add the maple syrup and enough cream to make the glaze smooth.
- Drizzle over the glazed scones.
Notes
Storage:
Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Tips:
- Make sure all the ingredients are as cold as possible.
- Chill the bowl.
- Using half all-purpose and half cake flour will give you a lighter scone. Try it!
- Don't overmix! Just work the dough until it comes together.
- Always chill the dough for at least 10 minutes before baking.
- If you are freezing baked scones leave the glaze off until after baking.
- Bake them JUST before serving. Fresh scones are the best scones!
Nutrition
Calories: 294kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 218mg | Potassium: 165mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2678IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
