Pumpkin Scones Recipe (2024)

FAQs

What to avoid when making scones? ›

The Pumpkin Scone is not returning this year. We recommend trying our Pumpkin Cream Cheese Muffin or our new Baked Apple Croissant.

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

A thicker and denser scone or a lighter and fluffier one? If you'd prefer a thicker one, go for a self-raising flour or a bread flour. But if you'd prefer a lighter and fluffier scone, we'd recommend all-purpose or pastry flour.

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

While we no longer offer the Pumpkin Scone, our baristas would be happy to recommend an alternative food item, such as the new Baked Apple Croissant."

Size: Tall, Grande: $0.50, Venti: $0.70. Extras: Whipped Cream, Petite Vanilla Bean Scone (1): $1.25, Birthday Cake Pop: $1.95, Chocolate Cake Pop: $1.95, Cookie Dough Cake Pop: $1.95.

Does Starbucks sell pumpkin loaf all year? ›

Returning seasonal bakery items include the Pumpkin Cream Cheese Muffin and the Owl Cake Pop, as well as the popular Pumpkin & Pepita Loaf, which is available year-round.

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.

Get Flaky Scones with COLD Butter

The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. I like to cube then freeze my butter before assembling the dough.

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.

Factors That Help Scones Rise with Flaky Layers:

Layers and pockets of cold butter. Baking powder and baking soda. Clean knife cuts when shaping the dough. High oven temperature.