I love eating bread…in any form really…but especially when it’s hot out of the oven. Oh, and the smell of fresh warm bread…simply delicious. When my mom and I started going to tea so many years ago, I looked forward to what flavor scone they would bring out. Back in the day I would go to Starbucks not just for the coffee but for the scones. They had large scrumptious flavored scones. No more. Over the years I have tried making scones with not much luck. The dough was either too dry or too wet. Then one day the light bulb went off…what if I shredded the butter in the food processor and mixed…genius! I was so proud of myself. I was working the food processor so much, it finally gave out. While I was on the hunt for something just as good as the old one, I used the Kitchen Aid mixer to make my scones. Brilliant again. So now we make all sorts of flavors. I found this recipe on Pinterest and ironically it is called Starbucks Clone Pumpkin Scone!
Starbucks Clone Pumpkin Scones
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2 cups flour
7 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
1 egg
6 Tablespoons cold butter, cubed
For the plain glaze:
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons half & half
For the spiced drizzle:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
pinch ground ground ginger
pinch ground ground cloves
Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving.
Store in an airtight container for 1 day.
Cooks Notes: I only add the spiced glaze to the scones. I also only use about ½ of the recipe.
Recipe from: Iowa Girl Eats
