Starbuck’s Pumpkin Scones

 

Sorry for the multiple emails, those of you that subscribe!  I’ve been having some issues with my computer lately (that’s code for I’m completely computer illiterate, and couldn’t figure out how to change something without reposting it).  Anyway, I was going to remake my scones because they are all gone, but I thought, no I’ll try something else.  These are SO good, different, but awesome!  The first scone recipe is like your traditional scone, more dry and subtle flavor.  These taste just like the ones you get at Starbucks.  They are a little more flavor pack and more cakelike.  You decide which you’d like to try, but I thought they were both worth posting.

Starbuck’s Pumpkin Scones

From Food of Our Lives

Scones Ingredients:

2 cups all-purpose flour 
1/2 C sugar
1 Tablespoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/4 teaspoon ground cloves 
1/4 teaspoon ground ginger 
6 Tablespoons cold butter 
1/2 cup canned pumpkin 
3 Tablespoons half-and-half 
1 large egg

Sugar Glaze Ingredients:

1 cup powdered sugar 
1 Tablespoon powdered sugar 
2 Tablespoons heavy cream

Spiced Glaze Ingredients:

1 cup powdered sugar 
3 Tablespoons powdered sugar 
2 Tablespoons heavy cream
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pinch ginger 
1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball.

7. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a large knife to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet from step 2.

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

 

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

 

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones.