Have y'all been to Starbucks and had their Pumpkin Scones?! They're heavenly and with a Pumpkin Spice Latte (especially with Autumn's first sign of arrival), it's pumpkin overload, but in a good way! A really good way! I don't know if I've ever talked about my Starbucks craziness or my little method of how I choose my drinks from there, but I'll keep it short....
When it gets to be the time of year that Autumn is arriving, I always go for the Pumpkin Spice Latte (and sometimes treat myself to the decadent Pumpkin Scone or the low fat Banana Chocolate Chip Coffee Cake, which is also scrumptious). Then, as Fall moves out and Winter quickly approaches, my mind goes directly to the Peppermint White Mocha, which is oh so good! Any other time of the year, my go-to drink is just a regular White Mocha but when it's my favorite time(s) of the year, I splurge and get something special!
Sorry, I digress a little. Back to the scones....I came across this recipe, I don't know, quite some time ago and had it bookmarked on my computer ever since. I've made pumpkin scones before...remember these? They were good, but nothing beats the ones from Starbucks. There are so many copycat recipes out there (and I've tried a few), but they don't always meet your expectations of the real thing. This recipe, however, was quite the opposite. These scones turned out exactly like Starbucks' and the sugary white icing drizzled over them was the cherry on top...haha, get it?!
I actually made mini-scones because, along with the Cranberry Soda Bread with Lime Glaze and the Mini- Zucchini & Basil Quiches, I took these into work for Black Friday. I figured it would be easy to grab a small one versus a much larger one and they went a lot further and saved me time from having to make duplicate batches of scones just to feed everyone! They're great in the morning with coffee or tea and sometimes I even found myself snacking on them in the evening just to curb my sweet tooth!
Starbucks' Pumpkin Scones
2 cups Flour
7 Tbsp. Sugar
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1/2 Tsp. Ground Cinnamon
1/2 Tsp. Nutmeg
1/2 cup Canned Pumpkin
3 Tbsp. Heavy Cream
6 Tbsp. Unsalted Butter, cold and cubed
1 cup plus 1 Tbsp. Powdered Sugar
2 Tbsp. Milk
Preheat oven to 425 degrees.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg; set aside.
Meanwhile, in a medium bowl, whisk together the pumpkin, heavy cream, and egg.
Crumble the butter into the dry ingredients until it resembles a coarse mixture. Fold the wet ingredients into the dry ingredients.
Using your hands, for the dough into a ball. Pat the dough lightly onto a floured surface and form a 1-inch thick rectangle (9-inches long and 3-inches wide). Using a large knife or pizza cutter, slice the dough twice through the width, making three equal portions. Cut those pieces diagonally so that there are 6 triangles of dough (I took it even further to make smaller, mini-size pieces).
Bake on a parchment lined baking sheet for 14-16 minutes or until light brown; let cool completely.
To make the icing, combine the powdered sugar and milk in a small bowl; mix well until no lumps are present. Using a spoon, carefully drizzle the icing over the scones and let sit for at least 1 hour.
Yield: 6 Servings (full size)/24 Servings (mini)
Source: Adapted from The Nest