• Jenn Clayton

Copycat Starbucks Pumpkin Scones

Dare I say...... these are BETTER then Starbucks!! Seriously.....you won't believe it!!

So soft and moist and FULL of alllll things pumpkin!! Definite MUST make!!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:


For the Scones

  • 1/2 cup pumpkin puree (canned pumpkin puree, not pumpkin pie filling)

  • 3 tablespoons half & half

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour , spooned and leveled

  • 1/3 cup brown sugar substitute (I used Lakanto) to order: https://bit.ly/3cRLTbg

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  • 2 teaspoon pumpkin pie spice

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup light butter , cold and cubed


For the White Glaze

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  • 2-3 tablespoons half & half


For the Pumpkin Glaze

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  • 1 1/2 teaspoon pumpkin pie spice

  • 1 tablespoon pumpkin puree

  • 2 tablespoons half & half

  • Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.

  • In a small mixing bowl, whisk together the pumpkin, half & half, egg, and vanilla; set it aside.

  • In a large mixing bowl, whisk together the flour, brown sugar substitute, pumpkin pie spice, baking powder, and salt until combined. Cut the butter into the flour mixture using a pastry cutter or your hands until you get pea-size pieces. Make a hole in the center of the flour mixture to create a well. Pour the pumpkin mixture into the center of the well and stir until the dough just starts to come together.

  • Dust the counter lightly with flour and place the dough onto the surface. Gently knead the dough a few times until it's formed together. Don't over-work the dough. Shape the dough into a circle about 1 inch thick. Cut the dough into eight equal wedges. Place them on the baking sheet, leaving spaces in between them.

  • Bake for 13-16 minutes until golden brown. Allow the scones to cool right on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.


Make the White Glaze

  • In a small mixing bowl, combine the powdered sugar and 2 tablespoons of the half & half until there are no lumps. The glaze should be on the thicker side but still pourable; you can add in a little more heavy cream if it's too thick.

  • Spoon the glaze over the surface of each scone and allow the glaze to set for about 15 to 20 minutes.


Make the Pumpkin Glaze

  • In a small mixing bowl, whisk together the powdered sugar and pumpkin pie spice. Mix in the puree and half & half, stir until the glaze is lump-free.

  • Pour the glaze into a ziptoc bag and cut a small tip off the bottom of the bag. Drizzle the glaze back and forward over the scones. Allow the glaze to set for at least 15 minutes until it sets.

  • Serve and enjoy!

8 Scones:

5 points (all plans)

173 Calories


Recipe inspiration from bellyful.com





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