Pumpkin Scones

15 Oct

Pumpkin season has finally arrived. That means its time for pumpkin soups, pumpkin breads, pumpkin cookies…not to mention JACK O’ LANTERNS and Halloween.  One of my favorite pumpkin recipes (okay, my favorite, by far) is Pumpkin scones.  At the risk of sounding like an upper-middle class suburban (or in my case, urban) white chick, you know it’s Fall when the pumpkin scones hit the Starbucks. This recipe is supposedly the one they use! I have made it at least a dozen times now, and they are better every time. And always a hit for Thanksgiving brunch (or any brunch for that matter). I highly recommend using the spiced glaze. Just run for an extra ten minutes. 🙂

Starbucks Pumpkin Scones

From Food.com

Ingredients

Scones

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 tablespoon cold butter

1/2 cup canned pumpkin

3 tablespoons half-and-half

1 large egg

Spiced Glaze

1 cup + 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

Preheat the oven to 425°. Lightly oil a baking sheet or line with parchment paper. Mix flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter  (I generally use my hands for this part). Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form into a ball. Pat out onto a large floured surface and form into a 1 inch thick rectangle, 12 inches long and 3 inches wide. Use a large knife to cut diagonally into 6 triangles (or more, depending on the size you want – I generally make 12 small scones with this recipe). Place on prepared baking sheet.

Bake 14 to 16 minutes. (For the smaller ones, it will be more like 9-11 minutes.) Scones should begin to turn light brown. Place on wire rack to cool.

For the glaze, mix the powdered sugar, spices, and 2 tablespoons milk together until smooth.  Use a brush to paint over the scones, or use a frosting decorator or a bit of wax paper folded into a cone to decorate them more carefully.

You can wait for the glaze to harden up, but personally I like my scone and glaze still warm.

MELTS. IN. YOUR. MOUTH.

 

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One Response to “Pumpkin Scones”

Trackbacks/Pingbacks

  1. Pumpkin Scones « Rubber Chicken Kitchen - October 18, 2010

    […] Previously published on SimmerShutter. […]

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