Copycat Starbucks Pumpkin Scones

🧂 Ingredients

• 2 cups all-purpose flour
• ⅓ cup brown sugar

  (packed)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¾ teaspoon ground cloves
• ½ teaspoon ginger
• ½ teaspoon ground nutmeg
• 1 stick

  (1/2 cup cold butter, cut into cubes)
• ½ cup pumpkin puree
• 3 tablespoons milk
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup confectioners’ sugar
• 2 tablespoons milk
• 1 cup confectioners’ sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• Pinch of nutmeg
• 2 tablespoons milk

Instructions

• 1 Preheat oven to 400°F.
• 2 In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger,
  nutmeg, baking soda and salt.
• 3 Use a pastry blender add butter until it resembles coarse crumbs.
• 4 In a separate bowl whisk together pumpkin puree, milk, egg and vanilla. Pour
  mixture over the dry ingredients and stir just until a soft dough forms.
• 5 Transfer the dough onto a lightly floured surface, and gently fold over the
  dough, kneading just until it comes together.
• 6 Roll or pat the dough into a rectangle, the cut into even pieces using a pizza
  cutter.
• 7 Place scones onto a cookie sheet that has been line with a Silpat or parchment
  paper. Bake the scones for 10-12 minutes, or until a toothpick inserted in the
  center comes out clean.
• 8 To make the glaze, combine confectioners’ sugar and milk, whisking until smooth.
  Add more milk as needed to thin the glaze to the preferred consistency; set
  aside.
• 9 Once the scones have finished baking, allow them to cool for 15 minutes, then
  spoon the glaze on each scone. Finish them off by drizzling with the spiced
  glaze.
• 10 To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves,
  ginger, nutmeg and milk. Whisk until smooth; set aside.

Nutrition Info