Starbucks is like my favorite place on this planet, and their food is amazing! But spending three dollars for one scone is a little out of my budget, so for this General Conference morning we decided to make Copy Cat Pumpkin Spice Scones instead of waffles. The scones are more moist than regular scones, and have a delicious glaze on the top of them.
They were seriously soooooo good! I had a couple too many.
(We doubled the recipe and it made about 18) The original recipe came from http://sweetpeaskitchen.com/2010/09/pumpkin-scones/ but I made some changes, mostly the glaze.
Pumpkin Scones
Ingredients:
- For the Scones
2 cups all purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 tbsp pumpkin pie spice
6 tbsp cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin pure
3 tbsp half-and-half
1 large egg
-For the Powdered Sugar Pumpkin Glaze
1 tbsp pumpkin puree
2 tbsp milk
1 cup and 1 tbsp powdered sugar
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
Directions:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 8/9 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar,pumpkin puree, pumpkin spice, cinnamon and milk together until smooth.While the powdered sugar glaze Drizzle over each scone and allow the icing to dry before serving (about an hour).
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 8/9 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar,pumpkin puree, pumpkin spice, cinnamon and milk together until smooth.While the powdered sugar glaze Drizzle over each scone and allow the icing to dry before serving (about an hour).
