Saturday, December 17, 2011

Pumpkin Scones

Starbucks Pumpkin Scones Recipe

Perfect for a fall morning, these pumpkin scones are so moist and flavorful you’ll be wanting to make them year round. They'll taste just like the ones you get from Starbucks without standing in line.
Scones Ingredients:
2 cups all-purpose flour
7 Tablespoons 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 whole milk
Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole milk
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.


mom_of_4:  These are my new weekend morning indulgence!  I have made them a couple of times and they turn out beautifully.  My "secret" - which is really Martha Stewart's secret, but who's counting - is to use a food processor to make the dough.  Mix the dry ingredients in the bowl of a food processor fitted with the cutting blade already inside.  Use cold butter from the refrigerator or freezer and pulse the food processor to cut it in.  Then add the wet ingredients and run the food processor long enough to bring it all together in a ball.  I like a rustic-looking scone, so I pat it out to the thickness I want and cut into rough wedges.  Drizzle with glaze and serve with butter.  Yum!


Misty B said...

Did you make these?

mom_of_4 said...

I have and they are delicious! I just added my commentary to the bottom of the post. I think using a food processor yields consistently good results. And scones are great because they freeze well and reheat nicely in the oven! Enjoy :o)