Sunday, September 18, 2011

'Tis the season for PUMPKIN!

My favorite thing about fall?  PUMPKINS!  I was dismayed to find that none of the grocery stores had pumpkin stocked when I searched it out.  I searched high and low and ended up finding it at Sunflower Market.  I plan to buy a case of it when the regular grocery stores start carrying it.

I've recently become addicted to Pinterest.  I originally thought it was just a crafting web site, but no, like an a it!  Then you can scroll through all the 'pins' other people have found and you can pin it on your wall.  I have been pinning recipes like nobody's business!  I am especially glad I found the following recipe.  It is supposed to be a knock off of the Starbucks Pumpkin Scones, but I think they're better!  I am always disgusted that the food at Starbucks isn't made fresh in their individual stores.  Everything is day old...or more!  These babies are FRESH!  Warm from the oven scones beat hard crumbly ones ANY DAY!...especially if they are pumpkin!  :)

Starbucks Pumpkin Scones Knock Off Recipe:

Starbucks Pumpkin Scones Ingredients :
  • 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

  • 1 cup powdered sugar

  • 1 tablespoon powdered sugar

  • 2 tablespoons whole milk

  • 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

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

    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.In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.  

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

    To make the plain glaze:
    1. Mix the powdered sugar and 2 tbsp milk together until smooth.
    2. When scones are cool, use a brush to paint plain glaze over the top of each scone.
    To make the spiced icing
    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'm not sure why people who create these recipes call for SO MUCH glaze!  Let alone TWO glazes!  I didn't bother with the plain glaze and halved the spiced glaze.  I have more than enough for the scones.  The glaze really IS the frosting on this recipe!  It was SO tasty and spicy!!!  If I ever get around to making pumpkin donuts, I'm going to use this glaze on them too!!!

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