I completely forgot about making anything for work today until around ten last night. It just never entered my mind. So I scrambled for this recipe that I’ve had sitting on my desktop for a while now for pumpkin scones. It’s supposed to be a very close approximation for Starbucks pumpkin scones, and I guess I would say that they achieve that. They’re better, actually. More moist. They do get a bit tough to work with – I had to add probably a quarter cup more flour to the recipe once I got it out of the bowl because it was just that sticky. Perhaps it’s because I use fresh pumpkin purée, rather than canned? That’s my bet.
(This recipe makes 6 Starbucks-sized scones. I doubled it and easily got about 16-18 of varying sizes)
2 cups flour
3/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/2 cup unsweetened pumpkin purée
3 tbsp half-and-half
1 large egg
6 tbsp cold butter, cut into cubes
3/4 cup powdered sugar
1-2 tbsp milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
Preheat oven to 425°F. Grease baking sheet and dust with flour or use parchment paper.
In a large bowl, whisk together dry ingredients. In a separate bowl whisk together pumpkin, half-and-half and egg.
Cut butter into dry ingredients. Continue cutting until the mixture resembles fine crumbs.
Fold wet ingredients into dry ingredients, then form dough into a ball. The dough will be wet, but if it seems super sticky just go ahead and sprinkle a bit more flour into the dough until it is easier to handle. Remember, you want it to be somewhat sticky and that’s ok – but you don’t want it to stick to the baking sheet. You also don’t want to overwork it or you’ll lose a lot of the flaky-goodness of scone. Pat dough onto baking sheet into a roughly rectangle shape. (From here I stuck it in the fridge for a bit to help it be a bit more handle-friendly. I would say stick in for half an hour if you’re having trouble.) Cut into rough squares, then cut the squares diagonally to make into triangles. Place ~1 inch apart.
Bake for around 15 minutes, or until lightly brown. Remove scones from baking sheet and let cool completely on cooling rack.
Whisk icing ingredients together and drizzle on top of each scone.
Enjoy the amazing.