Something rare happened today. I was able to get out of the house for a few hours without any children! This might sound like a common thing to most of you, but I assure you, it was BIG for me. I almost always have my at least two of my youngin’s with me, which I wouldn’t change for anything. However, it is quite nice to have a break every once in a while and actually have adult conversation without my babies needing me.
My morning started off at Starbuck’s where I met my sister and a friend (and my next must-try, must-share food). As I stood in line waiting to order, my attention was drawn to the pumpkin section in the baked goods display case. There was pumpkin bread and pumpkin scones. Both looked delicious but I couldn’t pass on the scone, it was too tempting. Covered in a sugary glaze and drizzled with a spiced version of the icing, I just couldn’t resist. Afterall, this was a special occasion, which is how I convinced myself to splurge on the high-calorie treat. It was just as delightful to eat as it was to look at. I don’t have scones very often, this one was more moist than what I expected, which is a good thing. The icing provided just enough sweetness without overpowering the flavor of the pumpkin. It was the perfect scone in my book! I am sure for those of you who have had one, you know and agree. My mind was made right there, I had to come home and try to recreate this breakfast/brunch biscuit.
In the past I have thought about trying to bake scones, but until now I have avoided making them. For some reason I think I was intimidated by them. I am not much of a baker, the whole measuring thing gets me.
I found a recipe at http://www.momswhothink.com and let me tell you these mom’s know what they are doing because the scones turned out to be phenomenal. The taste and texture are spot on. Don’t wait to try these fabulous Fall treats! I am excited to venture off into experimenting with different flavors of these British breads, I am thinking the possibilities are endless!
I followed the directions just as they were written except when I was cutting the first rectangle of dough into triangles. I was confused and instead of cutting it in half I cut it into thirds. I think I prefer the thirds or mabe even quarters instead of halves. The recipe says it makes 6 scones, but they are 6 large (too large for me) scones. I could easily get 9-12 out of one batch. If you do this you probably will need to adjust the bake time by a couple of minutes.
Starbuck’s Pumpkin Scones
2 cups all-purpose flour
7 Tablespoons sugar
1 Tablespoon baking
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
1 large egg
Sugar Glaze Ingredients:
1 cup powdered sugar
1 Tablespoon powdered sugar
2 Tablespoons whole
Spiced Glaze Ingredients:
1 cup powdered sugar
3 Tablespoons powdered sugar
2 Tablespoons whole
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground cloves
1. Preheat oven to 425 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing
4. With a fork, pastry knife, or food processor, cut butter into the dry
ingredients until mixture is crumbly and no chunks of butter remain. Set
5. In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball.
7. Pat out dough onto a lightly floured surface and form it into a 1-inch
thick rectangle (about 9 inches long and 3 inches wide).
8. Use a large knife to slice the dough into three equal portions. Cut
diagonally to produce 6 triangular slices of dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 14–16 minutes until scones turn light brown.
11. Place on wire rack to cool.
Sugar Glaze Directions:
1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.
2. Brush glaze over the top of each cooled scone.
Spiced Glaze Directions:
1. As sugar glaze firms, combine the spiced icing ingredients.
2. Use whisk to drizzle over each scone and allow to dry before serving.
Makes 6 pumpkin scones.
This recipe was adapted from www.momswhothink.com