Starbucks® Pumpkin Scones

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Starbucks® Pumpkin Scones


2 Cups all-purpose flour
7 Tablespoons granulated 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
1/2 Cup canned pumpkin
3 Tablespoons half and half
1 Large egg
6 Tablespoons cold butter

PLAIN GLAZE
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk

SPICED ICING
1 Cup plus 3 Tablspoons powdered sugar
2 Tablespoons whole milk
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1 Pinch ground ginger
1 Pinch ground cloves

Preheat oven to 425°F.

Scones: Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon,
1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.

In a separate bowl, whisk together pumpkin, half and half and egg.

Cut butter into cubes then add it to the dry ingredients. Use a pastry knife
or a fork to combine butter with dry ingredients. Continue mixing until no
chunks of butter are visible. You can also use a food processor: Pulse
butter into dry ingredients until it is the texture of cornmeal or coarse
sand.

Fold wet ingredients into dry ingredients, then form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick
rectangle that is about 9 inches long and 3 inches wide. Use a large knife
or a pizza wheel 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.

Bake for 14 to 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: Combine ingredients in a medium bowl. Using an electric mixer
on medium speed mix until smooth. Brush a coating of the glaze over the top
of each cooled scone. Allow plain glaze to set up.

Spiced Icing: Combine ingredients in a cleam bowl. Using an electric mixer
on medium speed. mix until smooth. Drizzle this thicker icing over each
scone and allow the icing to dry before serving (at least 1 hour).

Makes 6 scones