Saturday, October 23, 2010

Starbucks Pumpkin Scones

Yields 12 Scones

4 cups all-purpose flour
3/4 cup and 2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3/4 cup cold butter
1 cup canned pumpkin
1/4 cup and 2 tablespoons half-and-half
2 large eggs

Powdered Sugar Glaze
2 cups and 2 tablespoons powdered sugar
1/4 cup whole milk

Spiced Glaze
2-1/4 cup and 2 tablespoons powdered sugar
1/4 cup whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 pinches ground ginger
2 pinches ground cloves

1.  Preheat oven to 425°F.  Lightly oil a baking sheet or line with parchment paper.
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.  Form the dough into a ball.
4.  Split dough in half.  For each half, pat out dough into 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 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 per half.  Place on prepared baking dish.
5.  Bake for 14-16 minutes.  Scones should begin to turn light brown.  Place on wire rack to cool.
6.  Make the plain glaze: Mix the powdered sugar and 1/4 cup whole milk together until smooth.
7.  When scones are cool, use a brush to paint plain glaze over the top of each scone.
8.  Make the spiced glaze: Combine the ingredients for the spiced icing together.  Drizzle thicker icing over each scone and allow the icing to dry before serving (at least an hour).  A squirt bottle works great for this, or you can drizzle with a whisk..

Recipe taken from

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