EDIT (12/3/10): I have now added a White Glaze Drizzle as well as reworked the Spiced Glaze to make it less grainy. Enjoy!
As I mentioned in my last post, my cookbook will give average girls a chance to impress their friends with their baking prowess. One way to do just that is to make a homemade version of a commercial favorite. My Peanut Butter Cups make the Reese’s versions taste like cardboard and that disappointing Cinnabon experience I mentioned? Yeah, I got that covered, too. But my newest knock-off addition is my all-time fave…the Starbucks Pumpkin Scone.
<insert angelic voices here>
Now normally, if I treat myself to one of these at Starbucks, I break it in half horizontally and just eat the top part (with the icing). This way, the icing gives the super dry scone some added moisture and I save myself a third of the atrocious calories (but let’s not talk about that).
One of the great things about building confidence in the kitchen, is when you buy something and realize that you could make it better — and then you go home and do it.
Pumpkin Scones with Spiced Glaze
2 cups all-purpose flour
8 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
6 tbsp cold or frozen butter
1/2 cup canned pumpkin
3 tbsp cream
1 large egg
3/4 cup powdered sugar
2 tbsp cream
1/8 tsp molasses
1/8 tsp nutmeg
1/8 tsp cinnamon
White Glaze Drizzle:
3/4 cup powdered sugar
2 tbsp cream
1/8 tsp pure vanilla
- Preheat oven to 425 degrees F. Lightly butter a baking sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using the course side of a cheese grater, grate the cold or frozen butter into the dry ingredients (frozen is best) and then add grated butter to the dry ingredients and mix with your fingers until crumbly.
- In a separate bowl, whisk together pumpkin, cream, and egg. Fold the wet ingredients into the dry ingredients. Work any remaining dry ingredients into the dough as you form the dough into a ball with your hands.
- Pat the dough onto a lightly floured surface. Use your hand as a straight-edge to form the dough into a rectangle of about 9 inches long by 5 inches wide. Using a large knife, cut the dough with two vertical lines (resulting in 3 equal sections) and then again horizontally through the middle (resulting in 6 equal squares). Cut each square diagonally to create triangles. Place the 12 triangles on the prepared baking sheet.
- While those bake for 8-10 minutes (a toothpick should come out clean), make the Spiced Glaze by combining all Spiced Glaze ingredients in a small bowl and whisking until smooth.
- When done baking, let the scones sit for five minutes on the baking sheet before placing a dollop of the Spiced Glaze on each warm scone. After one minute or so, spread the melting glaze lightly from edge to edge of each scone. Scoop up any glaze that has melted down a scone and use to patch up any areas on the top of each scone that are still exposed.
- If also doing the drizzle, make the White Glaze by combining all White Glaze ingredients in a bowl/container with a small pour spout (i.e. a Pyrex glass measuring cup).
- Gently push the scones together so that they are all lightly touching. Then, holding the White Glaze about 8 inches above the scones, pour the glaze out of the bowl and drizzle all over the scones in a back-and-forth, zig-zag fashion.
- You’re welcome.
Please make these! I’m still in the tweaking stage and value your feedback.