Made scones for the first time today. These are supposed to be like Starbucks' pumpkin scones. They did turn out very moist and the spices were just right, in my opinion.
Erik agreed...he ate two:
Pumpkin scones
2 cups flour
1/2 cup 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
Directions:
- 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 crumbly.
- In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse or stir until just combined.
- 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 rectangle about 1/2 inch thick. Using a pizza cutter, cut the dough in half lengthwise, then cut each half into thirds, then cut each piece in half diagonally again. You will end up with 12 wedges.
- Bake for about 12 minutes, or until just starting to turn golden brown.
- When scones are completely cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let cool for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let cool again before serving. Store in an air-tight container for 1 day.
