Wednesday, October 13, 2010

Pumpkin Scones stolen from Starbucks

Despite the doom and gloom that may be around the corner as we move into fall and prepare for another frigid winter in Chicago, fall may be one of the top four seasons in my book (see what I did there...? Ha!). From cozy fleeces to crunchy leaves, vibrant trees and pumpkin pie spices, autumn is like a warm blanket that I just want to lounge around in for a while.

Among the many joys of this time of year, Starbucks caters to our love for pumpkin with its lattes and scones. Though I am averse to the lattes (I know, I was suprised as well), the scones... well, I just can't get enough! Luckily, I am not alone in my love for these semi-sweet, perfectly spiced treats. A quick Google search provided me with the following recipe. I followed it (mostly) and wowee! These are moist and DELICIOUS. You'll see that I didn't glaze them (my cupboards failed to magically produce powdered sugar), but I think these scones hold their own without any added glaze!

I'll admit that I didn't measure the amount of pumpkin I added, and I think I may have added too much, because my dough was a little thin and not very dough-like. I also used skim milk in lieu of half-and-half (it's all I had), but yes, I did use an ENTIRE stick of butter. I knew that this scone would not be truly my Starbucks clone if I didn't pump it up Paula Deen style!

The recipe says it makes 6 scones. I made 11, half tennis ball-sized scones. They were perfect.
The Scones... The Edibles:
  • 2 c. all-purpose flour (I replaced 1/2 c. flour with whole wheat flour)
  • 7 T. sugar
  • 1 T. 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
  • 6 T. cold butter
  • 1/2 c. canned pumpkin
  • 3 T. half-and-half
  • 1 large egg
The Scones... The Making:
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
  2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
  3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients.
  4. Form the dough into a ball.
  5. 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). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
  6. Place on prepared baking sheet.
  7. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
Plain Glaze... The Edibles:
  • 1 c. powdered sugar
  • 1 T. powdered sugar
  • 2 T. whole milk
Spiced Glaze... The Edibles:
  • 1 T. powdered sugar
  • 2 T.s whole milk
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
Plain Glaze... The Making:
  1. Mix the powdered sugar and 2 tbsp milk together until smooth.
  2. When scones are cool, use a brush to paint plain glaze over the top of each scone.
  3. As the plain glaze firms up, prepare the Spiced Glaze.
Spiced Glaze... The Making:
  1. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

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