Saturday, September 19, 2015

Pumpkin Scones ( Starbucks Copycat)

These amazing scones have the perfect amount of spices, and pumpkin. The are moist and tender, and so delicious. These scones have a glaze, then an additional pumpkin spiced glaze, can it get any better, by having 2 glazes puts these over the top and even makes these more delicious, that is my favorite part. They are perfect for breakfast, on the go snack, dessert, and brunch.

As you all know I love pumpkin anything. When fall is here I buy everything pumpkin, oatmeal, granola, cereal, baking chips, donuts, muffins, creamer, cupcakes, etc. You get the drift, I will try any recipe that has pumpkin. It is even good in savory dishes, I have a few coming up that I am going to try.

Ingredients To Make 8 Scones
    Scone Ingredients:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tablespoons granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 Tablespoons canned pumpkin puree, chilled (don't chill in can)
  • 3 1/2 Tablespoons buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon honey
  • 1 Tablespoons half and half
  • Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons half and half, then more as needed
  • Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1 Tablespoon pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 Tablespoon half and half
Directions For The Scones:

  • 1Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
  • In a large bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well into the flour/butter mixture. Stir mixture with a wooden spoon to incorporate well,  then knead on a work surface, by hand several times to bring mixture together. Dust a work surface with flour then place dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
  • Transfer scones to a parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 12-15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes before spreading with glaze.
  • Directions For The Glaze:
  • In a medium mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency, this is suppose to be fairly thick. Spoon and spread mixture scones to evenly coat tops. Let glaze completely set at room temperature.
  • Directions For The Pumpkin Glaze:
  • In a medium mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half then transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones evenly. Allow icing to set. Enjoy..

  • Recipe and photo source:

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