Monday, August 1, 2016
Starbucks Copycat Pumpkin Scones
Earlier this year, all the Starbucks in Northern California stopped selling Starbucks pastries, but instead had pastries from La Boulange.
This wasn't a big deal to me until this Fall when I realized La Boulange doesn't make a pumpkin scone!!!
My beloved Starbucks Pumpkin Scones were not available to me this Fall. I was NOT happy about this. I look forward to the Starbucks Pumpkin Scone every October.
My Starbucks Pastry Case. Boo.
When we went to my Granmy's house for her 102nd birthday a few weeks ago, I went to her Starbucks & was SO excited that they still carried Starbucks pastries (Grammy lives in the Central Valley) You better believe I bought all the pumpkin scones they had at her Starbucks.
#pumpkinsconehoarder
But, rumor has it that in the next year, Starbucks is replacing ALL their stores to have pastries from La Boulange pastries. Worst News Ever.
This prompted me to search for a pumpkin scone recipe.
I found one on Pinterest that was for Starbucks Copycat Pumpkin Scones.
I knew I had to make them!
I read through all the comments and adapted it slightly.
{Original recipe here}
Here is what you need:
For the Scones:
2 cups flour
7 tablespoons sugar1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinammon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons 1/2 & 1/2 (I used whole milk)
1 large egg
Directions:
Combine flour, sugar, baking powder, salt, and spices in a large bowl.
Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.
Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg.
Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).
Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions.
*****Next time I make these, I am going to make the scones smaller. I am going to do 4 or 5 lines instead of 3. ******
Cut those three slices diagonally so that you have 6 triangular slices of dough.
Place on a baking sheet with parchment paper or a Silpat:
Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
Now it's time to make the glazes:
There are 2 glazes for these scones. The first glaze is the powdered sugar glaze:
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
1 tablespoon powdered sugar
2 tablespoons whole milk
Mix the powdered sugar and 2 tbsp milk together until smooth. 
When scones are cool, use a brush to paint plain glaze over the top of each scone.
When that glaze is hard (about an hour later) then, it is time to make the Spiced Glaze:
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/2 teaspoon cinammon
1/4 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Combine the ingredients for the spiced icing together.
Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).
A squirt bottle works great for this, or you can drizzle with a whisk.
The Result?
Pretty good!
Did they like look like the Starbucks Pumpkin Scones?
Kind of.
Did they taste like the Starbukcs Pumpkin Scones?
Kind of.
The Starbucks ones are better, but this recipe is a great one to have.
Will I make this recipe again?
Yes! Especially since Starbucks pastries are going bye-bye nationwide by the end of 2014.
Linking up with Jess:
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