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I posted a picture of these copycat Starbucks Pumpkin Scones and they were a big hit! So, I had to do a show! This is a recipe I am using from Cooking Classy, but I just tweaked it a little bit by topping them with my Cream Cheese Buttercream frosting ( youtu.be/4T-gmOQnCyg) instead of a simple powdered sugar icing. The frosting and Pumpkin Glaze drizzle complement these thick, fluffy, and very delicious scones PERFECTLY!!! Trust me, you will want to try these! So follow along with my step by step instructions and let’s get baking! 🙂 God bless!
Scripture of the DAY: Isaiah 40:29
HE gives POWER to the faint and weary, and to him who has no might. HE increases STRENGTH (causing it to multiply and making it abound)
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2 1/4 cup FLOUR
2 tsp. Baking powder
1/4 tsp baking soda
1/4 tsp. Salt
1 tsp. Cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1/4 Cup brown sugar
3 TBSP sugar
1/2 cup unsalted butter (cold) shred on cheese grater or cut into 1/2 inch cubes
1/2 cup plus 1 TBSP pumpkin purée (chilled but not in can)
3 1/2 TBSP buttermilk (A substitute of you don’t buy real buttermilk, PUT whole milk and squeeze about 1 tsp of the lemon juice into milk let sit for 4 minutes)
1 large EGG room temperature
1 tsp vanilla (real vanilla)I used Mexican vanilla
1 TBSP honey
1 Tbsp half and half (or whole milk)
White cream-cheese topping – on link below
Make a half of a recipe and set aside
GLAZE pumpkin icing :
3/4 cup powdered sugar
1 TBSP pumpkin purée
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1 TBSP half and Half
Preheat oven to 425
Grease cookie sheet or use parchment paper or cooking pad set aside
In medium bowl add flour,baking powder, baking soda ,salt,cinnamon,nutmeg,ginger,cloves, brown sugar, sugar whisk till blended.
Next add shredded 1/2 cup cube COLD unsalted butter or cut up 1/2 inch pieces and mix well (if you have a processor use it and pulse well. Set aside.
Mix your pumpkin purée, buttermilk, Egg, vanilla, honey, 1 Tbsp half and half whisk well and pour into center of dry ingredients and use wooden spoon or hands till mixed. Put some flour on surface and knead dough a little bit and make into a round 8 inch wide you can use a rolling pin. Next cut into 8 wedges using flour on knife if it’s to sticky to cut. Put wedges into cookie sheet and brush tops with half and half cream and put into oven at 425 for 11 -13 minutes check with toothpick to see if they are done they will be lightly browned on top. When done ✅ pull out of oven turn it off and let cool 10 minutes on a rack. Then frost with diluted cream cheese white frosting let harden at room temperature for 10 minutes or put into refrigerator to speed up hardening process. While scones cooling make your pumpkin glaze and then put into piping bag with a small round tip or plastic baggie and clip corner and drizzle back and forth on top of scone. ( or some people drizzle with a fork) Let sit for about 15 minutes to set if you can wait dig in and eat them. They can stay out 2 hours then after that Refrigerate the scones and when ready to eat bring them out let them come to room temperature or microwave a few seconds to warm. Thanks for watching the show these I think are the BEST scones I’ve ever tired 😀😀😀🧡come back again and continue to watch my cooking channel and share with friends and comment when u make the scones 😀This recipe makes 8 scones you can cut them in 3’s it makes 24 small ones 😀😀
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Youtube video by MARIA'S KITCHEN Presents
Preheat the oven to 400 degrees f and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice,. Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture.
Preheat oven to 325 degrees. Line a large baking tray with parchment paper. In a large mixing bowl, whisk together almond flour, coconut, sweetener, cinnamon,. Starbucks pumpkin scone recipe healthy. Pumpkin scones starbucks copycat cooking classy starbucks pumpkin scones copycat recipe delicious pumpkin scones starbucks copycat. Makes 6 small scones. 3/4 cup almond flour. 1/2 cup coconut flour. 1 tsp baking powder.
Add pumpkin spice drizzle ingredients to the blender. Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Preheat oven to 325 degrees. Line a large baking tray with parchment paper.
Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Preheat oven to 325 degrees.
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Blend on high to create a smooth mixture. Transfer into a squirty bottle or a piping bag and then drizzle over the glaze on the scones. Preheat oven to 325 degrees. Line a large baking tray with parchment paper. In a large mixing bowl, whisk together almond flour, coconut, sweetener, cinnamon,. Starbucks pumpkin scone recipe healthy.