Tuesday, November 19, 2013

Starbucks (Like) Pumpkin Scone Recipe


I battled a nasty bout of bronchitis last week. Fearing I would infect the kids, I lured my mom up to our house with the promise of grandbaby snuggles and frosted scones. I've got her wrapped around the kids' fat, sticky breakfast-pastry-making fingers. 


Although I don't love Starbucks coffee, I have been known to devour a pumpkin scone or two in my day. I had saved this recipe to my formerly-secret-and-foolproof-method-for-storing-recipes box (which you should think about starting before the holidays), and the ingredients are so simple that I had most of them in my pantry already.


My police escort was really only interested in the messy parts, like the flour bomb on the counter and the two rounds of frosting, the remnants of which are pictured below. I call this one "Jackscone Pollock". Terrible, I know. Blame the meds.




He also liked the eating part, although for the life of him he couldn't remember the word "scone", so he just called them "those yummy things with all the frosting". That works, too. 


Below is the recipe, which I originally found via Pinterest from My Farm Files, to which I made a few minor adaptations, replacing the egg with Ener-G egg replacer (food allergies) and halving the amount of frosting the recipe called for (which is reflected in the quantities below).  I find confectioner's sugar glaze just a bit too sweet, and I didn't want it competing with the scones themselves, which were almost as good naked.


What You'll Need:

- 2 c all-purpose flour
- 7 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 c pumpkin puree
- 3 tbsp half and half
- 1 egg (or equivalent egg replacer)
- 6 tbsp cold butter, cubed

basic glaze:
- 1/2 c. powdered sugar
- 1 tbsp half & half (plus more, if needed, to reach desired consistency)

spiced drizzle glaze:
- 1/2 c. powdered sugar
- 1 tbsp half & half (plus more, if needed, to reach desired consistency)
- pinches of ground cinnamon, ground nutmeg, ground ginger and ground cloves

What You'll Do:

1. Preheat the oven to 425 degrees F.
2. Line a baking sheet with parchment paper or a silpat mat and set aside.
3. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
4. Add cold butter until well incorporated, and the mixture is the texture of cornmeal (this can either be done in a food processor or by hand with a pastry blender).
5. In a separate bowl, whisk together pumpkin, half and half and egg.
6. Add to flour mixture and mix until just combined, coming together in a ball.
7. Turn out dough onto a floured surface and gently knead to bring the dough together.
8. Divide dough into to balls, and flatten each ball into about a 1" thick disc.
9. Cut disc into "pie" slices (I was able to get 8 small scones out of each disc for a total of 16).
10. Place on baking sheet and bake for 14 - 16 minutes until golden brown.
11. Remove from oven and place scones on a cooling rack.
12. Once scones are cool, combing first glaze ingredients in a bowl and spoon atop scones.
13. After the first glaze has set (about 10 minutes), repeat with the drizzle glaze (which I did in a zig zag pattern).

After glazes are set, store in an airtight container.

Yummy. xoxo.

2 comments:

  1. So fun seeing you tried something based on my post! I love your little helper!
    Happy Thanksgiving.
    ~Emily

    ReplyDelete
    Replies
    1. Thanks for the inspiration...your recipe is fabulous and a new favorite at our house! Happy thanksgiving to you, too and thanks again for a great and share-worthy recipe. :)

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