Tuesday, October 30, 2007

Starbucks Pumpkin Scones

This is a yummy treat for breakfast. I love these, you just have to make sure that you bake them long enough. They are very dense, yet flaky and I could drink about half a gallon of milk while eating one!

2 c. all purpose flour
7 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 c. canned pumpkin
3 Tbsp. half-and-half or heavy cream
1 large egg
6 Tbsp. cold butter

Preheat oven to 425.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger ina large bowl.
In a separate medium bowl, whisk together pumpkin, half-and-half, and egg.
Cut the butter into cubes and add it to the dry ingredients. Cut it into the flour mixture using either a pastry knife, Kitchenaid, or food processor. When you are done, the texture should resemble cornmeal or coarse sand.
Fold the wet ingredients into the dry ingredients, then form the dough into a ball. Pat out the dough onto a lightly floured surface, and form it into a 1" thick rectangle that is about 9"long and 3"wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those 3 slices diagonally so that you have 6 triangular slices of dough.
Bake for 14-16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

Plain Glaze
1 c. plus 1 Tbsp. powdered sugar
2 Tbsp. whole milk

Spiced Icing
1 c. plus 3 Tbsp. powdered sugar
2 Tbsp. whole milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground ginger
pinch of ground cloves

While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
When scones are cool, use a brush to paint a coating of the glaze over the top and sides of each scone. I like to go over it several times to make sure I didn't miss any spots!
As that white glaze firms up, prepare the spiced icing by combining the ingredients in another small bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving.