Starbucks-Inspired Pumpkin Scones

Ingredients

• 2 1/4 cups (280g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin spice
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1/4 cup (50g) brown sugar, packed
• 3 Tbsp (38g) granulated sugar
• 1/2 cup (113g) cold unsalted butter, cubed
• 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (60g) cold heavy cream
• 1 egg
• 1 1/2 tsp vanilla bean paste or extract
• + extra heavy cream, for brushing the tops
• 1 cup (120g) powdered sugar (for the icing)
• ~2 tbsp heavy cream (adjust for desired consistency, you'll want it to be thick) (for the icing)
• 1/2 tsp vanilla (for the icing)
• 1/2 cup (60g) powdered sugar (for the pumpkin drizzle)
• 1 tsp pumpkin puree (for the pumpkin drizzle)
• 1/4-1/2 tsp pumpkin spice (to taste) (for the pumpkin drizzle)
• 1-2 tsp (5-10g) heavy cream (adjust for desired consistency) (for the pumpkin drizzle)

Instructions

1. Whisk together flour, baking powder, salt, spices, and sugars.
2. Cut in the cold butter until the mix looks like coarse crumbs.
3. Whisk together pumpkin, heavy cream, egg, and vanilla.
4. Add the wet ingredients to the dry and mix very gently, until just combined, don't overwork it.
5. If the dough is super sticky, gently add one more tablespoon of flour.
6. On a lightly floured surface, press the dough into a 6-7" circle. Cut into 8 wedges then chill for 15-20 minutes.
7. Preheat the oven to 400°F.
8. After chilling, place the scones on a parchment lined baking sheet and brush the tops with heavy cream.
9. Bake 16-20 minutes until edges are golden and centers are set but soft.
10. Dip the tops in thick icing, let it set a little, then drizzle pumpkin spice glaze over the top.