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    StarBucks Pumpkin Scones


    Source of Recipe


    Tara

    List of Ingredients




    2 cups flour
    7 Tbsp sugar
    1 Tbsp baking powder
    ½ tsp salt
    ½ tsp cinnamon
    ½ tsp nutmeg
    ¼ tsp cloves
    1./4 tsp ginger
    ½ cup canned pumpkin
    3 Tbsp half and half
    1 large egg
    6 Tbsp cold butter
    Plain Glaze
    1 cup plus 1 Tbsp powdered sugar
    2 Tbsp. Whole milk
    Spiced Icing
    1 cup plus 3 Tbsp powdered sugar
    2 Tbsp whole milk
    ¼ tsp ground cinnamon
    1/8 tsp ground nutmeg
    pinch ground ginger
    pinch ground cloves

    Recipe



    Preheat oven to 425 degrees F
    1. Combine flour, sugar, baking powder, salt, ½ tsp each cinnamon and nutmeg; ¼ tsp each cloves and ginger in a large bowl.
    2. In a separate medium bowl, whisk together pumpkin, half-and-half, and eggs.
    3. Cut butter into cubes, then add it to the dry ingredients. Use a pastry knife or fork to combine. If you use a food processor, pulse butter into dry ingredients until it’s the texture of cornmeal.
    4. (This first part is messy! I gave up on ‘folding’ and just used my hands!) Fold wet ingredients into dry ingredients, then form the dough into a ball.Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or pizza wheel 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.
    5. Bake for 14 – 16 minutes on lightly greased (or lined) baking sheet. Scones should begin to turn light brown.
    6. While scones cool, prepare plain glaze by combining ingredients in a medium brown with an electric mixer on medium speed. Mix until smooth.
    7. As scones cook, use a brush to paint a coating of the glaze over the top of each scone.
    8. At the white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an eclectic mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (At least 1 hour).


 

 

 


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