Skip to main content

Starbucks Double Glazed Pumpkin Scones


You guys. These scones are so so good. I've made scones a few times before and these are by far the best. A moist pumpkin scone is glazed twice. This recipe makes 6 scones, which isn't a ton but it was just right for our house. Basically just enough to last a day, when the scone is fresh.


This copycat recipe comes from Rumbly In My Tumbly. These would be perfect for breakfast with a cup of coffee during the Christmas Season.




Starbucks Double Glazed Pumpkin Scones
Makes 6 scones

Scones Ingredients:

  • 2 cups all-purpose flour
  • 9 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tsp pumpkin pie spice
  • 6 Tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 Tablespoons half-and-half
  • 1 large egg

Sugar Glaze Ingredients:

  • 1 cup powdered sugar
  • 1 Tablespoon powdered sugar
  • 2 Tablespoons whole milk

Spiced Glaze Ingredients:

  • 1 cup powdered sugar
  • 3 Tablespoons powdered sugar
  • 2 Tablespoons whole milk
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon pumpkin pie spice

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

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

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. 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).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.


Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Recipe from Rumbly In My Tumbly.


Comments

  1. Gorgeous! I made these last fall for the first time...and several times since then! Delicious. Great photos too girl!

    ReplyDelete
  2. hi theses were a big hit at my x-mess party ty

    ReplyDelete
  3. Hey there! How would you recommend story these? Just in and airtight container? No fridge right?

    ReplyDelete
    Replies
    1. We stored ours in an air tight container, but they only lasted a few hours before they were all eaten.

      Delete
  4. There're 2 can sizes. Which one do you use?

    ReplyDelete
  5. Has anyone tried making mini scones with this recipe? How long should they bake for?

    ReplyDelete
    Replies
    1. Hi Joanna - I haven't. I would recommend taking off about 5 minutes baking time and checking them to see if they are done. Please let me know if you try it.

      Delete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Mexican Dorito Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Mexican Dorito Casserole fits that description perfectly. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.


Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!

American Flag Strawberry Poke Cake

Get ready for an insanely delicious and patriotic dessert, an American Flag Strawberry Poke Cake. This is a fun one to have the kiddos help decorate. We've made this cake for a few forth of July celebrations now and it is always a huge hit.

An alternative and even simpler way of making this cake would be to use raspberries instead of the strawberries for the decoration on top. You could even use raspberry Jell-o as well. Enjoy!

Big Crumb Coffee Cake with Rhubarb

I tried out this delicious recipe from the wonderful blog Smitten Kitchen. The only thing I forgot was to add a dusting of powdered sugar on top. I love rhubarb so this was a winner. Enjoy!