Copycat Starbucks Pumpkin Scone Recipe

I love fall!  It's the best!  And of course, like all "basic white girls", I love ALL.  THINGS.  PUMPKIN.  And I'm not-so-secretly hoping that all the pumpkin I consume will make Jude love it too...   Or maybe it will make him have a pumpkin allergy...  which only means MORE PUMPKIN FOR ME.  Ok.  I'm kind of obsessed.

So last night, I decided to make some delicious pumpkin scones for my small group (THAT NO ONE CAME TO!..  Seriously guys, you missed out!)  The recipe I made last night is a mix between two recipes I've used before but continue to tweak.  I also have to avoid dairy now because Jude has an allergy to the protein in milk.  So instead of cow's milk, I use almond milk.

And to give credit where credit is due...  These are the two recipes I've used in the past, mine is a mix of them with my own additions.

Pumpkin Scones by The Shoebox Kitchen and Spiced Pumpkin Scones by Inspired Taste.

Copycat Starbucks Pumpkin Scone Recipe

Ingredients for the scones

• 2 cups All-Purpose Flour
• 1/4 cup granulated white sugar
• 1/8 cup light brown sugar 
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 8 Tablespoons (1 stick) of cold margarine (cut into manageable slices)
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 1 tablespoon maple syrup or molasses 
• 3 tablespoons of almond milk (vanilla or plain, unsweetened or sweetened)
• 1 large egg
• 1 teaspoon vanilla (unless you use vanilla almond milk, skip the vanilla if so)

First, preheat your oven to 400 degrees.  Next, mix all your dry ingredients together like so.

Repeat with the wet ones.

Then you want to take those cut pieces of margarine and "cut" them into your dry ingredients using either a pastry cutter, a fork, a food processor or your good ole hands!  Use whatcha got.  No judgement here.  I was too lazy to get the food processor out.

You'll know it's done when it's all crumbly like so.

Here's my favorite part!  Add that wet mess to the dry crumbles and mix it around with a wooden spoon.. Or your hands.  When it's all good and wet you'll want to lightly (or not so lightly like me) flour a surface to knead your dough.

Slap that dough on the flour and knead it just a bit until it's not so sticky that it's getting all over your hands.  Once it's dry enough to pat it out, pat it into a large rectangle about 1/2" thick.

Now I'm gonna teach you how to get all those signature scone triangles cut!  Using a pizza cutter, cut two lines down longways and short ways.

Now, cut each small rectangle you have, diagonally like this.  Yay triangles!

Now slap those triangles on a non-stick cookie sheet (preferably with parchment paper so there's no cleanup... I didn't listen.)

Stick 'em in the oven for 10-12 minutes or until golden brown.

Add the glazes once they're cooled completely.

Sugar glaze and Pumpkin Spice Glaze

Ingredients for Sugar Glaze

• 1 cup of sifted powdered sugar
• 1 1/2 tablespoons almond milk

Add 'em together and mix.

Ingredients for Pumpkin Spice Glaze

• 1 cup sifted powdered sugar
• 1 tablespoon of almond milk
• 1 tablespoon pumpkin puree
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Again, add them together and mix.  Set aside until the scones are COMPLETELY cool.

Once the scones are cooled, dip the tops into the white sugar glaze.  (If you're patient and want pretty scones, let that glaze dry.)  Then take a fork or spoon and drizzle the pumpkin glaze on the scones.  

Arrange them on a pretty plate and serve them to your friends!  Make sure to light some PUMPKIN candles as well, it just completes the experience.

And if you're small group doesn't show up, send those scones to work with your hubby.  His coworkers will thank you!  :)