Copycat Starbucks Pumpkin Scones Recipe. Make your favorite breakfast recipe at home. This tasty Fall treat is great for breakfast, brunch, or dessert.
Prepare a baking sheet by covering with parchment paper.
In a large mixing bowl, using a sifter, sift together flour, sugar, baking powder, ginger, nutmeg, allspice, and cinnamon. Set aside for later.
In a medium mixing bowl, use a whisk to whisk together pumpkin, heavy cream and egg. Set aside for later.
In the flour mixture, add cold cubed butter, and mix and crumble using yur fingers until the butter is about the size of peas.
Pour the wet ingredients into the dry ingredients. Stir to just combine. Don't over mix.
Flour a flat surface, turn out dough and form a 2 inch thick circle.
Cut circle into 6 equal wedges.
On prepared baking sheet, arrange wedges.
Using a basting brush, brush wedges with heavy cream.
In preheated oven, bake for approximately 20 minutes, or until golden brown. Turn scones halfway through baking.
Place on a cooling rack to fully cool.
When scones have cooled, ice with vanilla icing, then drizzle cinnamon icing over the vanilla. (instructions for both below).
Cool on a wire rack. Once the scones are cool, ice the scones with the vanilla icing first, then drizzle the cinnamon icing on top. Scones are best enjoyed fresh baked but will keep in an airtight container at room temperature for up to 3 days.
Store for up to three days in an airtight container.
For the Icing:
For the vanilla Icing: In a mixing bowl, add milk, sugar, and vanilla. Stir to mix well.
For the Cinnamon Icing: Remove approximately ¼ of the icing.
In the ¼, add cinnamon powder, and stir to mix well.