Starbucks is known for a few things. Honestly it is not a “big” thing here. We have a few “small” non- franchise coffee shops within a 1/2 hour commute that people will pass up Starbuck any day to drive there. However, having had Starbucks several times, they do have good coffee and some baked goods not found at the local coffee shops. This is sometimes the reel that brings people in, before the coffee. Asking around, I was told the seasonal pumpkin scones are AMAZING. So here it is, a “copycat” recipe for blueberry thimble-berry scones. HA HA HA! Just kidding. Sorry, that’s MY favorite scone I cannot get at Starbucks. However, this should suffice, Starbucks copycat recipe for Pumpkin Spice Scones.
In a medium glass bowl whip together pumpkin and 2/3 cup of heavy cream. Set aside.
I a large bowl mix your dry ingredients. 2 Cups of flour, 1/3 Cup of brown sugar, 1 Tablespoon of baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, AND 1/4 teaspoon of each- nutmeg, ginger, cloves. Cut in one stick of butter. Blend and cut in well. When crumbly mixture is ready, cool for 5 minutes.
Meanwhile prepare a baking rack to cool scones once they are out of the oven. Be sure to place parchment paper under the rack to catch the topping glaze. No, it is not mandatory, but it will save you so much time during cleanup. Preheat your oven as well at 450 degrees.
Grab your dry ingredients and mix in your pumpkin/cream mixture. Mix. Stir until all your dry ingredients are moist and even in texture. (Crumbly)
Place your dough on wax paper and press into a circle. This should be 6-8 inches round. With a knife or pizza cutter, slice into 8 wedges. Place them on your baking sheet. With the 2 Tablespoons of heavy cream, brush the tops of each wedge.
Bake 13 minutes.
While baking, prepare your glazes. You can use a bowl or like us, we try to save on dishes, we just mix right in the measuring cup so we can lightly pour or drizzle from the cup. It will require at least a 1 cup measuring cup or bowl and one slightly larger, I use the 4 cup measuring cup because that is what I have. However if you have a 2 cup bowl or measuring cup, that would be sufficient.
In your smaller bowl, place 3/4 C of powdered sugar, 1 Tbl of pumpkin puree, 1 Tablespoon of heavy cream, and 1/8 tsp of cinnamon. Next just a pinch of ginger, cloves and nutmeg. Mix until smooth. If I am using a larger bowl or measuring cup, a stick blender works great. Otherwise, good ol’ fashion mixing.
In your larger bowl or measuring cup, mix 1 cup of powdered sugar with 4 Tablespoons of heavy cream. Stir in 1/2 teaspoon of vanilla extract. Mix.
Remove scones from over. Cool. Spread scones with a layer of vanilla glaze. Then drizzle atop with pumpkin glaze. Serve with your favorite drink.
Grab that Vanilla or pumpkin spiced latte and enjoy!
Happy Baking!