Check out my (Britt’s) version of the @Starbucks Pumpkin Spice Scone. I made mine mini so they are the perfect coffee partner when you want a little something sweet.
Yield: 16 mini scones
- 1.25 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tbsp pumpkin pie spice
- 1/4 cup dark brown sugar
- 1/4 cup cold unsalted butter, cut into 1/2 inch cubes
- 1/4 cup pumpkin puree
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tbsp almond milk (or any milk)
- 1/2 cup icing sugar
- 1 tbsp almond milk
Pumpkin Icing Drizzle:
- 1/2 cup icing sugar
- 1/2 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tbsp almond milk
- Preheat oven to 425 F. Line a baking sheet with tin foil and set aside.
- In a food processor, pulse together flour, baking powder, baking soda, pumpkin pie spice and brown sugar. Add cubed butter and pulse to cut butter into mixture (there should be no visible large chunks of butter). Pour mixture into a large bowl and set aside.
- In another bowl, combine pumpkin puree, egg and vanilla extract. Pour wet ingredients into the dry ingredients/ butter mixture and stir until combined.
- Once mixture is combined, use your hands to knead the dough and form into a ball. Turn out the dough on a lightly floured surface and shape into a rectangle that is about 3/4 inch thick. Use a sharp, floured knife to cut the dough into 16 equal triangles. Arrange the triangles on the baking sheet, allowing space in between. Brush the tops of each scone lightly with almond milk. Place in the oven and bake for ~ 10 minutes until tops are golden brown and a toothpick comes out clean when inserted. Transfer to a wire rack and allow to cool completely.
- For the glaze, whisk together all ingredients in a mixing bowl. Glaze should be thick and not runny- add more icing sugar if needed. Spread the glaze onto each scone and allow to fully set at room temperature.
- For the pumpkin drizzle, whisk together all ingredients in a mixing bowl. Transfer icing to a ziplock bag and cut a small tip from the corner. Drizzle icing over each scone and allow to fully set at room temperature. ENJOY!
Photos & Recipe By: Brittaney Berendsen RD, P.H.Ec.