WTFOMG. I don’t know what to say about these. I love them. I hate them. I’m eating all of them, except for those that have already been eaten by Lisa. Or the mysterious “mouse” that seems to be able to open the tupperware they’re in, take a few nibbles of one, and reseal it. These scones are a bit softer than what I usually encounter in a scone — almost like a really dense muffin — with two different icings for your sweet-toothery. The recipe Lisa found for these made 6 scones; we made 12 by cutting the dough smaller. We’ll be making these again, for sure. I don’t know whether to laugh or cry.
Wow, these taste really close to the real thing.
Ohmygod I know.
It’s a good thing we’re not on a diet.
We may have to be after these.
But I cut the scones to half the size of the original recipe!
Just means I’m eating twice as many.
…and I used skim milk instead of whole.
See what you just did? Convinced me to have another.
Pumpkin Scones, a la Starbucks
For the Scones
2 cups all-purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-and-half
1 large egg
Powdered Sugar Glaze
1 cup plus 1 tbsp powdered sugar
2 tbsp skim milk
1 cup plus 3 tbsp powdered sugar
2 tbsp skim milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Prepare the Scones:
Preheat the oven to 425F, and line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
Make the powdered sugar glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
Make the spiced icing:
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced icing. Drizzle over each scone and allow the icing to dry before serving (about an hour). Attempt not to devour all the scones at once.
12 sconesPrint This Recipe