Recipe: Knockoff Starbucks Pumpkin Scones!

Starbucks used to have this power over me every October, with their amazing pumpkin scones beckoning me from behind the glass of their pastry display case (otherwise known as The Place Willpower Goes to Die). Everyone's fall-favorite PSL (Pumpkin Spice Latte) is a nice treat, but those scones. Those scones could not be denied.

  But, neither can my budget, which really doesn't have space for Starbucks. Anyways, it's so much cheaper just to make your own. When I made this batch, my boys had already devoured two scones apiece (unfrosted, mind you) by mid-morning. These are as close as I've come to the Starbucks scones I hold so dear... and they are delicious. Enjoy!

Pumpkin Scones (a Starbucks knockoff)

{adapted from this recipe by East9thStreet}

Ingredients:

• 2 cups all-purpose flour
• 7 Tablespoons sugar
• 1 Tablespoon baking powder
• 1/2 Tsp.salt
• 2 Tsp. apple pie spice OR:
• {1/2 Tsp. ground cinnamon
• 1/2 Tsp. ground nutmeg
• 1/4 Tsp. ground cloves
• 1/4 Tsp. ground ginger}
• 6 Tablespoons cold butter
• 1/2 cup organic canned pumpkin {you can get a great deal on Amazon! Or, make your own!}
• 3 Tablespoons coconut milk {or whole milk, if you're not going for dairy-free}
• 1 large egg

Icing:

• 1 cup + 1 Tablespoon powdered sugar
• 1 tablespoon powdered sugar
• 3-ish Tablespoons of heavy whipping cream {go tablespoon by tablespoon until you find the right consistency}

Spiced Icing (for drizzling):

• 3/4 cup powdered sugar
• 2 Tablespoon heavy whipping cream
• 1/4 Teaspoon ground cinnamon
• 1/8 Teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Directions:

:: Preheat oven to 425 degrees F.

:: Lightly grease a cookie sheet or line with parchment paper (or, like me, use your trusty Silpat).

:: Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

:: With a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

:: In a separate mixing bowl, whisk pumpkin, coconut milk and egg.

:: Fold wet ingredients into dry ingredients and 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 pizza wheel to slice the dough into three equal portions up the middle. Cut diagonally to produce 4 triangular slices of dough per section, for a total of 12 scones.

:: Place on prepared baking sheet and bake 14-16 minutes, until lightly browned and a toothpick inserted in the middle comes out clean.

:: Place on wire rack to cool.

:: Once the scones have cooled, combine the icing ingredients until smooth and brush over the top of the scones with a basting brush.

:: As the glaze firms, combine the spiced icing ingredients and using a whisk, drizzle over each scone.

  If you enjoy your scones less sweet, simply leave them unfrosted! I always save a few unfrosted scones for my dairy-allergic son, who can tolerate the butter in the recipe, but no other dairy.

  You can check out my other Pumpkin-themed recipes here!


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