These are great for the holidays...or any other time of the year. Recipe from TopSecretRecipes.com
Make and share this TSR Version of Starbucks Pumpkin Scones by Todd Wilbur recipe from Food.com.
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 6 tablespoons cold butter
- 1⁄2 cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
Powdered Sugar Glaze
- 1 cup powdered sugar
- 1 tablespoon powdered sugar
- 2 tablespoons whole milk
- 1 cup powdered sugar
- 3 tablespoons powdered sugar
- 2 tablespoons whole milk
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- TO MAKE THE SCONES:.
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
- In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- 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). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
- Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
- TO MAKE THE PLAIN GLAZE:.
- Mix the powdered sugar and 2 tbsp milk together until smooth.
- When scones are cool, use a brush to paint plain glaze over the top of each scone.
- AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
- Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Exactly like starbucks!!!
Here are my tips:
- Baking is an exact science (unlike cooking which can be tampered with). never stray from the quantities given. remember that the principal ingredients of most deserts are the same, its the quantities that make a muffin different than a cupcake, biscotti, bread..etc
- freeze your butter.. it has to be cold. dont use warm or room temperature butter.. see first argument
- DONT overmix the flour with the wet ingredients, that will cause the scones to not be soft and be more bread-like.. i.e. do not activate the gluten in the flour too much.
- flour your knife when cutting the scones so that the knife cuts perfect shapes for you
- flour your hands and surface while manipulating the dough since it is a very very wet dough (it's supposed to be wet, yes)
- dont be cheap with the spices, pumpkin is almost flavorless
- use a large chef's knife of course, if you dont own one... drop everything and go buy one, not for this recipe but its a weapon
- use a large cookie sheet to get good spacing and parchment paper to get a nice crisp bottom. prepare this sheet before you get your hands dirty. while you are at it, start preheating the over as soon as you walk into the kitchen. 15 minutes. (thats how long it will take you to prepare everything).
- i cheated and bought pumpkin pie spice, which comes a mix of nutmeg, ginger, allspice, cinamon, cloves... and maybe even cardemom.. i was going to buy cloves because thats the only spice i was missing, but what the hey. it came out perfect
- bake thick pastries like this one at the TOP side of your oven, otherwise the bottoms will burn before the time is up
- NEVER open the oven until almost time. it will give a drastic temperature drop which will mess with the recipe.. see argument 1.
- the best way to know the scones are ready is when you start to smell them.. when you do, leave them in for a couple more minutes and then they will come out perfect, no need to even test them
- i spread the white glaze with a spoon, and the spiced glaze with a fork. very good results. i only made the first glaze.. topped the scones, and then dumped the spices in the left overs to create the 2nd glaze.. didnt need a second batch of sugar.
- dont start making the glaze until the scones have cooled a bit. take this time to clean up if you like. this is because you dont want the sugar to firm up before it is ON the scone.
- im a classic person, so i made them the starbucks size. and i wouldnt stray 1 bit from the recipe. but it might make sense for someone else to make them smaller. just so people will not be hesitant to take a 2nd one. maybe next time i'll make mini scones and take them to the office.
DOUBLE THE SPICES!! Seriously. I just finished baking these and I so regret not doubling the spice. And I think they would REALLY benefit from a little orange zest, too. They're not particularly pumpkin-y, which doesn't make them bad, but I imagine you could substitute butternut squash easily. If you plan to skip the glaze, increase the sugar by a couple of tablespoons. I just made the spiced glaze, which is good, and I'm glad I did. I think the scone needs the little sugary drizzle to really hit the spot.
I cut these into 12 scones rather than six and I'm glad I did. I think the Starbucks similarity in this recipe comes primarily from the giant sized pieces, not much else. I think would do really well cut with a biscuit cutter to really highlight how the layers separate and wave.
I am enjoying one right now on this cool Halloween morning, these are delicious. I opted for the spice glaze, but made it a tad different. I always make a powdered sugar glaze by heating up 1-2 tsp butter and a few Tbs heavy cream. Then add in the PS and spices, oh and always a touch of vanilla. I also added a touch of vanilla to the scone dough. Great recipe!