Fall officially begins in a few days, and this year I’m super excited to see the leaves change and the weather cool down 🙂 I love New Jersey! Down south the leaves never seemed to change colors, and South Carolina never really cools off… maybe for a few hours in the morning, but then it’s summer again…
Last year, I had my first pumpkin scone from Starbucks and my friend suggested making it ourselves. I found a recipe when I went home and made a batch. They were incredible. 🙂
Pretty sure my sister and her friend ate about 10 of them the first day 🙂
So it’s that time of year again! I realized I had left the recipe in SC, so I called my sister and she sent me a pic of the recipe card. Instead of writing up my own cards, I used these vintage recipe cards from Love vs. Design to type up the cards. They fit perfectly in the new recipe box that I got for my engagement 🙂 Trying to fill it up with all my favorites…
After printing up the recipe, I put on a really awesome apron that my sister bought for me from Anthropologie 🙂
Ok, So here’s the recipe. I found it on a blog last year, but I can’t remember which one :/ so don’t think I made this up on my own, because I definitely did not.
Starbucks’ Pumpkin Scones
1 Cup all-purpose flour
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp unsalted butter
1/3 cup heavy cream
1 tsp vanilla
6 tsp brown sugar
1/2 cup PUMPKIN 🙂
- Combine both flours, baking powder, salt and all spices. Whisk together well.
- In separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well.
- Cut butter into smaller chunks, then add into the flour mixture using a pastry blender until it resembles coarse crumbs.
- Pour liquid mixture into flour mixture all at once. Stir with a wooden spoon until all flour is moistened.
- Turn misture onto counter (should be crumbly). Knead it a few times until everything is together.
- Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut like a pie into 8 pieces. Place pieces on the baking sheet so they’re not touching.
- Bake for 15 minutes at 425 degrees F.
- After scones have cooled, drizzle cinnamon icing over the top.
Cinnamon Icing found this recipe on Moms Who Think with their version of the scone recipe.
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
- Whisk ingredients together until it’s almost liquid… not too drizzly because it won’t stay on the scone at all (yea, I watched that happen), but soft enough to pour smoothly off a spoon. Add more milk if it’s too thick… more sugar if too thin.
- Drizzle over the scones with a whisk or spoon.
Here’s a pic of the batch I made this year 🙂
Happy Saturday! and Happy Fall!!
Looks yummy! I have a coworker who loves all things pumpkin and she usually brings in enough to share. It’s tough not to get addicted.