Monday, September 07, 2009

Pumpkin scones.

We've had a nice Labor Day weekend. Todd's done some fishing and some working on our new mantel. I had a yard sale and did laundry and went on an excursion with my friend Beverly. And today was cool and rainy, which was kind of nice. It felt cozy, even though we still had the air conditioning on to keep the damp out.

A friend gave me a recipe for pumpkin scones last week, and today felt like a good day to make them. Talk about delicious!

Starbucks Pumpkin 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
* 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

Spiced Glaze:

* 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

1. To make the scones:

2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

3. 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.

4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. (Lizzie's notes: I refrigerated the ball of dough for thirty minutes before patting out and cutting)

5. 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.

6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

7. To make the plain glaze:

8. Mix the powdered sugar and 2 tbsp milk together until smooth.

9. When scones are cool, use a brush to paint plain glaze over the top of each scone.

10. As the plain glaze firms up, make the spiced icing:

11. 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.

I used my largest round biscuit cutter and got ten scones from the recipe, so the amount varies depending on how you cut them.

These would be good with some Pumpkin Ginger Tea from Republic of Tea. Or some milk. Or coffee, Starbucks or not. Or you could just not wait for any beverages at all.

Quite, quite good.