Friday, September 24, 2010
Copycat Pumpkin Scones
Found online and unsure of original author
2 cups all-purpose flour
7 TBSP granulated sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin (not pumpkin pie filling)
3 TBSP half-and-half (I used fat free)
1 large egg
6 TBSP cold butter
1 cup plus 1 TBSP powdered sugar
3 TBSP milk (I used skim)
1 cup plus 3 TBSP powdered sugar
2 TBSP milk (I used skim)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground cloves
pinch ground ginger
Preheat oven to 425 degrees.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
Cut butter into cubes and add it to the dry ingredients. Using a pastry blender, combine butter with dry ingredients. Continue mixing until no chunks of butter are visible.
Fold wet ingredients into dry ingredients, then form the dough into a ball (I found the dough to be very sticky, so it might help to flour your hands). Pat out dough on a lightly floured surface and form it into a 1 inch thick rectangle that is roughly 9 inches long and 3 inches wide. Use a pizza cutter to slice the dough twice along the width, making 3 equal portions. Cut those 3 slices diagonally.
Bake for 14-16 minutes on a baking sheet lined with parchment paper. Scones should begin to turn light brown.
While scones cool, prepare glaze by mixing in a medium bowl. Mix until smooth. When scones are cool, use a brush to paint a coating of glaze over each scone.
While glaze firms up, prepare spiced icing by mixing ingredients in a medium bowl (I used the same bowl from the glaze). Drizzle the thicker icing over the scones and allow the icing to dry before serving (at least 1 hour).
Makes 6-9 scones, depending on how you slice the dough.
This was my first attempt at making scones, and these are so good! I'm not sure if I've ever had an original Starbucks pumpkin scones, so I can't say how close these are. If they're anything close to these, then they must be good. Next time I might add a bit more pumpkin, but other than that these will be a great breakfast treat.