I am a Starbucks lover. There, I said it.
Everywhere I go, I look for a Starbucks and as soon as I find one, I order a no-foam, non-fat latte or a dark roast black cup of coffee. It makes me happy to think that I can get the same exact coffee, that always tastes the same exact way, regardless of where I am. Unfortunately, there is no Starbucks on Virgin Gorda, the island we live on. Now that I think about it (after almost 3 years of living here), I am not sure if I would have agreed to move here if I had known that there is not a Starbucks (or any other coffee shops for that matter) on the island.
Oddly enough, until I moved down to the Virgin Islands, I thought that everyone felt the same way. Therefore, when we went to visit a friend in St. John, I was surprised to see the weird, what the heck kind of look on my friends’ faces when I asked where the closest Starbucks was located. One of them even said, “Who would want a Starbucks in the Virgin Islands?!!??!”.
Ahem…. Me. I do.
Later I learned that most expats living around the neighboring islands feel the same way. They prefer more of a mom & pop kind of local coffee shop than a giant corporation like Starbucks. Even though I can relate to that, and do like those small coffee shops myself, I still like my no foam non-fat latte that comes out the same way every time I order it.
And just for the record, there is no Starbucks on any of the Virgin Islands (both BVI and USVI).
Around this time of the year, not having a Starbucks close by is especially hard for me, because it is the pumpkin season. Drinks and sweet treats made with pumpkin are calling my name, but unfortunately I am more than 60 miles away from the closest one, located in San Juan, Puerto Rico.
Therefore, accepting that one of the consequences of living on an island in the middle of the Caribbean is NO Starbucks for me, I had to take matters into my own hands and create my favorite Starbucks pumpkin dessert, Pumpkin Scones, in my very own kitchen. This Pumpkin, Fig, and Pecan scone is just as good as the one in my favorite coffee shop. It is super easy and quick to make. The best part of it is that after you cut the dough (before it is baked) into small pieces, you can easily freeze it, and bake it later whenever you want. I made a quick brown butter glaze to make it even more delicious, but it still tastes fine without it.
Pumpkin, Fig, and Pecan Scones with Brown Butter Glaze
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12
- 2 3/4 cups (13.75 ounces) all-purpose flour
- 1/3 cup (2.33 ounces) granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all spice
- 1/2 cup (4 ounces) butter, chilled
- 1 cup dried figs, cut into small pieces
- 3/4 cup pecans, roughly chopped
- 1 cup pumpkin puree- (I used canned pumpkin puree)
- 2 large eggs
- To make the glaze:
- 1/4 cup (4 ounces) butter
- 3/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoon/s whole milk
- Combine flour, sugar, baking power, salt and all of the spices in a medium-mixing bowl.
- Using a pastry cutter, work the butter into the flour mixture making sure cold butter pieces are mixed into the mixture.
- Stir in the dried figs and pecans.
- In a small bowl, whisk pumpkin puree and eggs.
- Using a rubber spatula, fold in the egg mixture and chopped pecans into the flour mixture until large clumps form.
- Transfer the dough onto a floured surface and mix it by hand until the dough forms a cohesive mass.
- Cut the dough into two equal pieces. Shape each piece into a 3/4-inch thick disk that is 6 inches in diameter.
- Place each disk onto 2 baking sheets lined with parchment paper.
- Slice each disk into 6 equal pieces making sure that each piece is 1/2 inch apart from one another. Place the baking sheets in the freezer for 30 minutes before baking.
- In the mean time, pre-heat the oven to 425 degrees.
- To make the glaze: Heat butter in a small saucepan until brown bits form and it turns light brown. (Keep an eye on it as it can burn easily.) Allow it to cool for 5 minutes. Transfer the brown butter into a small mixing bowl. Stir in the vanilla extract, powdered sugar, and a tablespoon of milk. Vigorously whisk until it becomes silky. If you want it to be silkier (liquid-like) you can add more milk.
- Bake the first batch of the scones for 20-23 minutes or until the top of the scones turns golden brown. Repeat the same process for the second batch.
- Allow them to cool on a wire rack for at least 15 minutes.
- Generously drizzle the scones with the glaze and serve.
Note 1: I baked each batch separately because I do not trust my oven. If your oven distributes heat evenly, feel free to bake them together. Keep in mind that the baking time maybe slightly longer.[br]Note 2: If you do not want to bake them all at the same time, you can freeze the second batch to bake it in a future date. If you decide to do that I would recommend to make 1/2 recipe of the glaze.[br]Note 3: They keep their freshness for 2 days as long as they are kept in an airtight container.
Recipe is adapted (with changes) from King Arthur Flour’s Harvest Pumpkin Scones.