Get your pumpkin fix in the morning with these scrumptious pumpkin scones!
I whipped up a batch of pumpkin scones for my knitting group…supposedly a Starbucks copycat recipe, though I’ve never tasted them before, so I couldn’t say. The recipe contained an egg, which made them more of a cross between a scone and quick bread. Even upping the spices, I found them slightly bland. Of course, I skipped the glaze, so that may have contributed to their lack of oomph. They weren’t bad at all, just not not what I expected. So I went back to a recipe shared by my friend, Kathy. She went whole hog when she served these…and added reconstituted dried cranberries and accompanied them with maple butter. I took the simple route and garnished with a white chocolate drizzle. Yeah, these were more to my liking. I’ve included both recipes…just pick what you’d prefer.
The more traditional scone recipe. My favorite.
I love to jazz up my scones with either a glaze, drizzle or special condiment. Melting white chocolate is the easiest option, especially when utilizing the microwave. It usually takes me about 3 scones before I get the proper sized hole cut into my ziploc bag and the technique perfected. Clotted cream is always a welcome pairing…if you can source it in your area. Any way you present your scones, they will be a terrific breakfast or tea time treat.
Starbucks More Cakey Scones (recipe link is at the end of the post)
- 2 cups all-purpose flour, plus more for dusting
- ⅓ cup lightly packed light brown muscovado sugar
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- ½ cup cold butter, cut into pieces
- ½ cup buttermilk
- ½ cup canned pure pumpkin
- 1 teaspoon vanilla
- Scant ¼ cup candied ginger, finely diced
- ¼ cup heavy cream
- 4 ounces white chocolate, chopped
- Preheat the oven to 375º and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it looks like cornmeal (it's OK to see small bits of butter).
- Combine, then whisk together the buttermilk, pumpkin and vanilla till smooth. Add the wet mixture to the dry along with the candied ginger. Mix until it is all just combined. Do not overmix or your scones will be tough.
- Dump dough onto a lightly floured surface and knead gently till it pulls together. Pat the dough into a circle that is about 8 inches round. Cut into 8 wedges. Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes.
- Gently melt white chocolate in microwave safe bowl, by microwaving for 30 seconds, stirring and repeating till melted. Scrape melted chocolate into a quart sized ziploc bag, seal, then cut a small opening in one of the corners. Squeeze and drizzle on cooled scones. Let chocolate set and serve.
More Pumpkin Recipes:
Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Cream Cheese Truffles by Love and Confections
Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
S’mores Pumpkin Pie by The Spiffy Cookie
Homemade Pumpkin Puree by Happy Food Healthy Life
Pumpkin Mole by Curious Cuisiniere
Drunken Pumpkin Seeds by Life Tastes Good
Pumpkin Roll by A Day in the Life on the Farm
Pumpkin Lasagna by My Catholic Kitchen
Cinnamon Pumpkin Bread by Making Miracles
Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry
Find the original recipe from Bobby Flay with the addition of cranberries and whipped maple butter HERE.
If you’d like to bake up the Starbucks copycat recipe, you can find it HERE. I’d suggest upping the spiced and even adding some crystallized ginger.