Sunday, October 24, 2010

Pumpkin Spice Scones

Another pumpkin recipe that I couldn't pass up, a copycat of Starbucks Pumpkin Spice Scones. Amazing. Moist. Bliss. Despite the long list of ingredients (lots of spices) and directions, they are easy to throw together. Make them today, eat one, freeze a couple and give the rest away. Share the joy. Tis the season? Right?

I just drop the scone dough by spoonfuls instead of making it into a nice round or rectangle to cut wedges. I'm all for the easy way (it tastes the same :).

Pumpkin Spice Scones

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 (all spice works too)
1/4 teaspoon ground ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half-and-half (or cream, milk, whatever)
1 large egg

Sugar Glaze Ingredients:
1 cup powdered sugar 1 Tablespoon powdered sugar
2 Tablespoons whole milk (cream, half and half, whatever)

Spiced Glaze Ingredients:
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
(I could drink this it's SO yummy)

Scone Directions:
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 bowl.
4. With a fork, pastry knife, or food processor (SO easy this way), cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
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 post has also been linked to:
Mouthwatering Monday at Southern Fairytale
Tempt My Tummy Tuesday at Blessed with Grace
Tuesday at the Table at All the Small Stuff
Tuesday Tastes at Crazy Daisy
Hearth and Soul at Frugality and Crunchiness with Christy
What's on The Menu Wednesday at Dining With Debbie
Recipe Swap at Prairie Story (Thursdays)
Colleen's Fall Recipe Swap at Colleen's Kitchen (Fridays)

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Betty Crocker Instant Potato giveaway HERE (includes beautiful bamboo bowl)
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  1. Oh my yummyness! These look amazing.
    Off to go drool now.. LOL

  2. oh yum! My husband thanks you.

  3. This is a magnificent taste of Autumn! Oh my! I am making this tomorrow! I love scones and pumpkin... so together they are such a wimmer!!!! You get the yummy award!
    So nice to stop by. YOu have a darling blog!

  4. :::stomach growling:::

    YUM! These look amazing!

  5. YUM..I am a scone-aholic and these look devine! I am enjoying your little display plate too :)


  6. oooooooooooooooooooo that sounds sooo delicious!
    I'm completely obsessed with pumpkin stuff right now!

  7. Ooh I made some of these last week and your pictures are bringing all the deliciousness back...!

  8. yummy. These sound so delicious! warm and spicy and comforting!! NUM