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Better-Than-Starbucks Pumpkin Scones Recipe

Better-Than-Starbucks Pumpkin Scones Recipe
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★★★★★

5.2 from 29 reviews

These Better-Than-Starbucks Pumpkin Scones are a delightful fall treat that combines warm spices with moist pumpkin puree and a rich coconut milk base. They are topped with a sweet vanilla icing and a spiced cinnamon-turmeric drizzle, perfect for breakfast or an afternoon snack that rivals your favorite coffee shop.

Ingredients

Scale

Pumpkin Scones:

  • 2 cups all-purpose flour (+ a little more for shaping/cutting)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine-grain sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup solid coconut oil*
  • 1/2 cup canned pumpkin puree
  • 1/4 cup full-fat coconut milk (see note**)
  • 1 large egg

Vanilla Icing:

  • 1 cup powdered (confectioners) sugar
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract (vanilla bean paste, or vanilla bean powder)

Cinnamon Icing:

  • 3 tablespoons of the vanilla icing
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric

Instructions

  1. Preheat and Prepare: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper and set aside to prepare the baking surface.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, sea salt, baking powder, baking soda, cinnamon, freshly ground nutmeg, ground ginger, and ground cloves. Whisk or stir until fully mixed.
  3. Incorporate Coconut Oil: Add the solid coconut oil to the dry mix. Using a pastry blender, two butter knives, or your hands, work the coconut oil into the flour mixture until it resembles coarse crumbs, ensuring an even distribution.
  4. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, full-fat coconut milk, and egg until smooth and fully combined.
  5. Combine Wet and Dry: Pour the wet ingredients over the dry ingredients. Using a wooden spoon or spatula, gently mix just until the dough begins to come together. Avoid over-mixing to keep the scones tender.
  6. Shape the Dough: Turn the slightly sticky dough onto a floured surface. Sprinkle extra flour to prevent sticking if needed. Finish mixing and shape the dough into a roughly 1-inch thick square, approximately 7 inches by 7 inches.
  7. Cut the Dough: Slice the square dough in half and then cut each half into three rectangles, yielding six scones.
  8. Bake the Scones: Place the scone rectangles onto the prepared baking sheet. Bake in the preheated oven for about 15 minutes, or until the scones are puffed, lightly browned on top, and appear dry in the cracks.
  9. Cool: Remove the scones from the oven and transfer them to a wire rack to cool completely before glazing.
  10. Prepare Vanilla Icing: In a small bowl, mix powdered sugar, water, and vanilla extract. Stir until the icing reaches a spreadable consistency, adjusting with additional water or sugar as needed. Reserve 3 tablespoons of this icing for the cinnamon drizzle.
  11. Glaze the Scones: Using a pastry brush, liberally spread the vanilla icing over the cooled scones. It may seem thick at first, but it will smooth out beautifully.
  12. Make Cinnamon Icing: To the reserved 3 tablespoons of vanilla icing, add ground cinnamon and turmeric. Mix well, then transfer the mixture into a plastic baggie. Snip off a small corner and drizzle the spiced icing decoratively over the scones.
  13. Serve or Store: Enjoy the scones immediately or allow the glaze to harden a bit. Store leftovers at room temperature for up to 3-4 days.

Notes

  • If your coconut oil is not solid, place it in the refrigerator for a while to help it solidify before mixing.
  • If your canned coconut milk is separated, stir it thoroughly before measuring to ensure even consistency.
  • Scones can be stored at room temperature for 3-4 days but are best enjoyed fresh.
  • This recipe is adapted from multiple sources including Shugary Sweets and Brown-Eyed Baker.

Nutrition

Keywords: pumpkin scones, pumpkin recipe, fall baking, Starbucks copycat, pumpkin dessert, spiced scones, coconut milk scones, autumn treat

Find it online: https://islawhite.com/better-than-starbucks-pumpkin-scones-recipe/