Wednesday, October 6, 2010

Pumpkin Scones


I have to admit something: I am one of those Starbucks people. And by that, I mean that I am one of those people who, on a regular basis, spends over $4 for a latté that probably costs 75¢ to make. And by "on a regular basis," I mean daily, without exception.

Although I love Starbucks products, what really keeps me going back is the atmosphere. I love how everything--from the menu to the merchandise to the music--changes seasonally. And of course, we all know that my favorite season is fall. Needless to say, I almost squealed (really, I almost did!) when I walked into Starbucks a few weeks ago and saw that Pumpkin Spice Lattés and Pumpkin Cream Cheese Muffins were finally back on the menu. But you know what I was even more excited about? The pumpkin scones, which had migrated from the bottom shelf of the pastry case to the highly-coveted top left shelf closest to the register.


If you, like me, are a Starbucks regular, you may know that these delicious scones are actually available year-round. But as long as I'm admitting things, I should tell you that I am one of those people who only eats breakfast food for breakfast, only listens to Christmas music after Thanksgiving, and only eats pumpkin scones during fall.

When I found a recipe for pumpkin scones that look exactly like the ones I have grown to love so much, I knew I had to try it out. I had never made scones before, so I was a little skeptical when the dough was too sticky and I couldn't form it into a rectangle and the glaze seemed too thick. . . but I refused to give up! And it's a good thing I didn't.




All modesty aside, my scones came out perfectly. Perfectly soft, perfectly spiced, perfectly sweet. I'm sorry, Starbucks, but you won't be receiving my $2 for your pumpkin scones anymore. Somehow, I think you'll survive.

Pumpkin Scones
Adapted from Brown Eyed Baker

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
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Directions:

1. Preheat oven to 425˚F. Line a baking sheet with parchment paper.

2. Combine the flour, sugar, baking powder, salt, and spices in a large bowl. Cut the butter into cubes and drop into the dry ingredients. With clean hands, rub the butter into the dry ingredients until the mixture is crumbly and no large chunks of butter remain.

3. In a separate bowl, whisk together the pumpkin, half-and-half, and egg. Fold the wet ingredients into the dry ingredients, and form the dough into a ball. On a floured surface, form the dough into a rectangle about 1/2 to 1 inch thick. Cut the dough into triangles or use a cookie or biscuit cutter to cut out shapes.

4. Bake the scones on the prepared baking sheet for 10-15 minutes or until lightly browned. Cool on a wire rack.

5. To make the powdered sugar glaze, whisk together 1 cup + 1 tablespoon powdered sugar with 2 tablespoons milk until smooth. One at a time, set each scone upside down in the glaze and pull straight out. Allow the glaze to set for 1-2 minutes, then dip each scone a second time.

6. To make the spiced glaze, combine 1 cup + 3 tablespoons powdered sugar with 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 pinch ground ginger, and 1 pinch ground cloves. Whisk in 2 tablespoons milk until smooth. Using a spoon, drizzle the spiced glaze over the scones as desired.

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