Oct 29, 2012

Starbucks Clone Pumpkin Scones



Are you tired of pumpkin yet?  NOT, it's that time of year.  This is a tasty treat in the morning or any time of day. The spicy drizzle on top of the glaze really adds to this scone. This recipe make six although the scones were pretty big so I preferred to make them half the size as they really puff up when baking.

Ingredients:
2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter, cubed
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
1 egg
Mini chocolate chips, (as many as you want and this is optional)

For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half

For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves

Instructions:
Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.

In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry cutter to blend butter in.

In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten in to a  circle 1 inch thick if making 6 scones and cut into triangles OR form into a rectangle if making a smaller size and cut lengthwise and then cut into triangles.

Place the triangles onto a prepared baking sheet and bake for about 15 minutes until a little golden on top or maybe less if making a smaller size scone. Remove to cooling rack to cool completely.

When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving.


recipe from The Iowa Girl Eats blog


No comments: