Name: Starbucks Pumpkin Scones: 6 Cozy Fall Treats
Prep time: 20 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 2 1/2 cups All-Purpose Flour (can substitute with gluten-free flour); 1/2 cup Brown Sugar (can substitute with coconut sugar); 1/4 cup White Sugar (reduce for less sweetness); 1 teaspoon Ground Cinnamon (can substitute with pumpkin pie spice); 1/4 teaspoon Ground Cloves (omit if unavailable); 1/2 teaspoon Ground Ginger (adjust if using fresh ginger); 1/4 teaspoon Ground Nutmeg (can substitute with allspice); 1 teaspoon Baking Powder (essential, do not substitute); 1/2 teaspoon Baking Soda (essential, do not substitute); 1/2 teaspoon Salt (no substitutes recommended); 1/2 cup Unsalted Butter (cold and diced) (for dairy-free, use coconut oil); 1 cup Chilled Pumpkin Puree (avoid pumpkin pie filling); 1/4 cup Cold Milk (can substitute with almond or oat milk); 1 large Cold Egg (can use flaxseed egg as vegan alternative); 1 teaspoon Vanilla Extract (optional but recommended); 1 cup Powdered Sugar (can use sugar alternatives); 2 tablespoons Heavy Cream (substitute with dairy-free cream if needed); 1 teaspoon Pumpkin Pie Spice (can substitute with mix of spices)

Description

Enjoy the cozy flavors of these Starbucks Pumpkin Scones, perfect for fall mornings!

Ingredients

Scale

2 1/2 cups All-Purpose Flour (can substitute with gluten-free flour)
1/2 cup Brown Sugar (can substitute with coconut sugar)
1/4 cup White Sugar (reduce for less sweetness)
1 teaspoon Ground Cinnamon (can substitute with pumpkin pie spice)
1/4 teaspoon Ground Cloves (omit if unavailable)
1/2 teaspoon Ground Ginger (adjust if using fresh ginger)
1/4 teaspoon Ground Nutmeg (can substitute with allspice)
1 teaspoon Baking Powder (essential, do not substitute)
1/2 teaspoon Baking Soda (essential, do not substitute)
1/2 teaspoon Salt (no substitutes recommended)
1/2 cup Unsalted Butter (cold and diced) (for dairy-free, use coconut oil)
1 cup Chilled Pumpkin Puree (avoid pumpkin pie filling)
1/4 cup Cold Milk (can substitute with almond or oat milk)
1 large Cold Egg (can use flaxseed egg as vegan alternative)
1 teaspoon Vanilla Extract (optional but recommended)
1 cup Powdered Sugar (can use sugar alternatives)
2 tablespoons Heavy Cream (substitute with dairy-free cream if needed)
1 teaspoon Pumpkin Pie Spice (can substitute with mix of spices)

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the chilled pumpkin puree, cold milk, egg, and vanilla extract until smooth.
In a large mixing bowl, sift together the all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and spices.
Cut cold, diced butter into the dry ingredients until it resembles coarse crumbs.
Create a well in the center and pour the chilled wet ingredients into it, mixing gently until a soft dough forms.
Shape the dough into a rectangle, cut into 6 squares or triangles, and place on the prepared baking sheet.
Bake for 17-18 minutes until risen and lightly golden on top.
Let the scones cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Whisk together powdered sugar and heavy cream to prepare the glaze.
Drizzle the glaze over cooled scones and allow to set for about 20 minutes before serving.

Notes

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 10 g
Sodium: 200 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg