They weren't at all hard to make, and they were DELICIOUS! Pumpkin scones from that coffee shop will never be the same. H - I hope you make these again and pack them with you when you go studying!
Starbucks' Pumpkin Scones
from Recipe Girl
- 2 cups all-purpose flour
- 7 Tbsp granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup canned pure pumpkin (not pumpkin pie filling)
- 3 Tbsp half and half (or whole milk)
- 1 large egg
- 6 Tbsp cold butter, cut into cubes
- 1 cup plus 1 Tbsp powdered sugar
- 2 Tbsp whole milk
- 1 cup plus 3 Tbsp powdered sugar
- 2 Tbsp whole milk
- ¼ tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of ground ginger
- pinch of ground cloves
- Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper.
- In a large bowl, combine dry ingredients (through ginger).
- In a separate bowl, whisk together pumpkin, half and half and egg.
- Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
- 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 circle that is about 9-inches in diameter.
- Use a large knife or a pizza wheel to slice the dough into 6 equal portions (think slicing like a pizza into 6 pieces with 3 cuts through the circle)
- Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
- While scones are cooling, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
- When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
- As the white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. 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.
Yield: 6 scones