These delicious and protein-packed pumpkin scones are the perfect fall breakfast. They'll keep you feeling full and satisfy that pumpkin craving!
Starbucks Pumpkin Scones Copycat
Rated 2.0 stars by 2 users
Category
breakfast
Looking for an easy and fall-favorite breakfast? We got you! These delicious and protein-packed scones are the perfect way to start your morning.
Author:SFH Marketing
Ingredients
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2 cups all-purpose flour
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2 scoops SFH Plant Protein
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¼ cup coconut sugar
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1 tsp ground cinnamon
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1 tbsp baking powder
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½ tsp salt
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½ tsp ground cloves
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½ tsp ground nutmeg
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¼ tsp ground ginger
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⅓ cup coconut oil
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½ cup pumpkin puree
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3 tbsp non-dairy milk
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1 tsp vanilla extract
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For the glaze, 1 cup powdered sugar
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For the glaze, 2 tbsp non-dairy milk
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For the spiced glaze, 1 cup powdered sugar
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¼ tsp ground cinnamon
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1 tbsp non-dairy milk
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1 tbsp pumpkin puree
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl whisk the flour, protein powder, coconut sugar, spices, baking powder, and salt.
In a medium sized bowl add the coconut oil, pumpkin, milk and vanilla. Whisk until smooth.
Using a spatula, fold the wet ingredients into the dry ingredients. Turn out the mixture on to a clean work surface and knead until everything is evenly combined. The dough will be fairly sticky.
Pat the dough into an 8 inch circle. Cut into 8 equal triangles.
Place scones on the prepared baking sheet. Bake for 15-17 minutes, or until lightly golden brown.
Remove from the oven and allow to cool for 20 minutes before glazing.
Make the glazes by combining them in 2 separate bowls. Whisk to combine the ingredients.
Use a pastry brush or spoon to add the white glaze over top each scone. Let sit for 10 minutes before adding the spiced glaze.
Using a spoon, drizzle the spiced glaze over top and then the regular glaze.
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