Pumpkin Scones (Starbucks Copycat)
, Makes 8 scones
Tender sour cream and pumpkin scones with warm spice, topped with a white glaze and a pumpkin-spice drizzle.
| prepLine a baking sheet with parchment paper or a silicone mat | |||||||||
| prepPreheat oven to 400°F / 205°C (just before baking) | |||||||||
| 315 g all-purpose flour, spooned and leveled, sifted | Whisk flour, sugar, baking powder, spice, salt | Cut in butter to pea-sized crumbs | Fold wet into dry to shaggy dough | Shape 8" round, cut 8 wedges | Freeze on sheet 15-30 min | Brush with cream, bake 400°F / 205°C, 14-16 min | Cool completely | Spread white glaze, let set | Drizzle pumpkin glaze, let set |
| 50 g granulated sugar | |||||||||
| 1 tbsp baking powder | |||||||||
| 2 1/2 tsp pumpkin pie spice | |||||||||
| 1 tsp kosher salt (or 1/2 tsp table salt) | |||||||||
| 115 g cold unsalted butter, diced | |||||||||
| 120 g cold full-fat sour cream | Whisk wet ingredients | ||||||||
| 120 g 100% pumpkin puree, chilled and blotted | |||||||||
| 65 g dark brown sugar, packed | |||||||||
| 2-4 tbsp / 30-60 ml cold buttermilk or heavy cream | |||||||||
| 1 egg (optional) | |||||||||
| 1 tsp vanilla extract | |||||||||
| 15 ml cold heavy cream (to brush on tops) | |||||||||
| 150 g powdered sugar (for white glaze) | Whisk white glaze | ||||||||
| 3-4 tbsp / 45-60 ml heavy cream (for white glaze) | |||||||||
| 1 tsp vanilla extract (for white glaze) | |||||||||
| 90 g powdered sugar (for pumpkin glaze) | Whisk pumpkin glaze | ||||||||
| 15 g 100% pumpkin puree (for pumpkin glaze) | |||||||||
| 1/2 tsp pumpkin pie spice (for pumpkin glaze) | |||||||||
| 1-2 tbsp / 15-30 ml heavy cream (for pumpkin glaze) | |||||||||
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