Years ago I took the Starbucks Pumpkin Scones recipe and changed it up a bit to make Butterscotch Scones. So this recipe is basically the Starbucks Pumpkin scone, but without the glaze and with pecans and butterscotch chips. I like the photo because it shows a package of powdered sugar I bought in Italy. The package has a top with holes in it so you can sprinkle things directly from the powdered sugar canister. I wish American confectioners' sugar came in a package like this.
Butterscotch Scones
2 cups (270 grams) all-purpose flour or white whole wheat flour**
7 tablespoons (84 grams) granulated sugar
1 tablespoon (15 ml) baking powder
½ teaspoon (2 ml) salt
½ teaspoon (2 ml) ground cinnamon
¼ teaspoon (2 ml) ground ginger
6 tablespoons (90 grams) cold butter (I used salted)
½ cup (120 grams) canned pumpkin
¾ teaspoon vanilla
3 tablespoons (50 ml) milk
1 large egg
⅓ cup butterscotch chips (or use semi-sweet chocolate chips instead)
⅓ cup chopped, toasted pecans
Powdered sugar for garnish
Preheat oven to 425 degree F (220 C)
Mix flour, sugar, baking powder, salt, cinnamon and ginger together in mixing bowl or bowl of food processor. Cut in the butter to make a coarse and crumbly mixture. If you are using the food processor, pulse until crumbly.
Mix the pumpkin, vanilla, milk and egg together in a large bowl and add the crumbly mixture to the pumpkin mixture, followed by the butterscotch chips and nuts. Mix well and shape into a big 9 inch round. (about 1 inch high). Cut that round into 6 triangles and carefully transfer the triangles to a cookie sheet. Space them a few inches apart and bake for 18-20 minutes.
Sprinkle with powdered sugar before serving.
Makes 6
**If you haven’t bought a scale yet, spoon and sweep the flour gently so you don’t use too much.
Recipe
Butterscotch Scones
Ingredients
- 2 cups all-purpose flour or white whole wheat flour** (270 grams)
- 7 tablespoons granulated sugar (84 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter (I used salted) (90 grams)
- ½ cup canned pumpkin (120 grams)
- ¾ teaspoon vanilla
- 3 tablespoons milk
- 1 large egg
- ⅓ cup butterscotch chips or use semi-sweet chocolate chips instead
- ⅓ cup chopped toasted pecans
- Powdered sugar for garnish
Instructions
- Preheat oven to 425 degree F (220 C)
- Mix flour, sugar, baking powder, salt, cinnamon and ginger together in mixing bowl or bowl of food processor. Cut in the butter to make a coarse and crumbly mixture. If you are using the food processor, pulse until crumbly.
- Mix the pumpkin, vanilla, milk and egg together in a large bowl and add the crumbly mixture to the pumpkin mixture, followed by the butterscotch chips and nuts. Mix well and shape into a big 9 inch round. (about 1 inch high). Cut that round into 6 triangles and carefully transfer the triangles to a cookie sheet. Space them a few inches apart and bake for 18-20 minutes.
- Sprinkle with powdered sugar before serving.
- Makes 6
- **If you haven’t bought a scale yet, spoon and sweep the flour gently so you don’t use too much.
Anna says
Hi Stacey,
Thanks so much for the review!! I really appreciate it.
Stacey says
Just made and they were delicious!
Elyse says
Mmm, pumpkin with butterscotch chips...sounds delicious!! And that icing sugar is just precious. I want to run to Italy to get myself some!
Anna says
Olivia, these are far from being dry. I think you'll like them.
Olivia says
Well maybe that explains it, everytime I've had a scone it's always tasted dry and stale. I too have never made them, only purchased them at the local bakeries, so maybe I will just give these a try!
Steph (I am Bee) says
these look lovely. i have never made scones before and some reason, i am afraid to.
Anna says
Katrina, I might try making them with cream of half & half. The Starbucks version uses half & half.
Stephanie, I haven't ever had a Starbucks scone. Lots of times bakery scones have gone dry by the time you buy them. These weren't dry at all. Also, I wrapped one up for Fuzz to eat from breakfast and it stayed fresh overnight. I guess the pumpkin helps.
Lyndsay says
Holy YUMMMM!!! I can't wait to try and make these!! THANK YOU!
Stephanie says
Do the scones taste like the one's from Starbucks?
Sara says
Wow these sound so good! I love the combination of flavors. Mmmm!
Cristine says
YUM! I love scones and will have to give these a try!
clumbsycookie says
I prefer scones without iceing, so the icing sugar is perfect. I'm sure you could make your own once that one finishes, with regular sugar, a tiny bit of corn starch and a little dried vanilla bean, blitzed in the coffee grinder. The must be so flavourful!!!
Katrina says
Would you believe I've never made scones before? I've always wanted to, just haven't done it yet. THESE look great and I like that they are made with milk and not cream as most recipes seem to have.
Anna says
Olivia, why don't you like scones?
Pearl, in the Italian grocery store they had vanilla and plain icing sugar and both types came in a cute shaker. If you find it in the U.S., let me know. I wish Domino or C&H would roll out something like that.
Judy, those would be great.
These scones weren't very sweet so the chips worked out well.
Judy says
I bought some cappuccino flavored chips at World Market - I'd bet they would be great in these!
Pearl says
vanilla icing sugar sounds so cool! i wonder if one can get that in the U.S. - i've seen flavored sugars at Williams Sonoma, though!
Olivia says
Pumpkin? Pecan? Butterscotch? I'm not much into scones, but I love the flavor combo :]