22 Oct 2011 2 Comments
Baking is a stress-reliever for me, pulmonologist especially when I’m not doing it under pressure or with a deadline. This morning I woke up and decided I would make breakfast. My parents and youngest sister are at her soccer game and my middle sister is still sleeping (it’s 11am! pshh..teenager). So the house was quiet and peaceful (something that never happens!) and I got to just relax and enjoy baking these delicious pumpkin scones.
I have a confession to make…I don’t really like Starbucks. I know, I know…craziness. But I can’t drink coffee because caffeine gives me migraines, and they don’t have a ton of non-caffeinated options. Their hot chocolate is just so-so and I don’t really like their frozen non-caffeinated drinks. I think I would like a lot of their coffee drinks (pumpkin spice latte sounds pretty amazing) but oh well! All this to say, I haven’t had the famous Starbucks pumpkin scones but I found a lot of people posting the recipe on their blogs and I thought they sounded really good! So that’s what I decided to make this morning.
I used to make scones all the time. There’s a Joy of Baking recipe for scones that is absolutely incredible (I’ll have to make those and blog about them…the recipe isn’t available online anymore for some reason). I think scones are fun to make. They take some time but it’s fun :)
These scones have a powdered sugar and spice glaze. They have a nice pumpkin spice flavor. I can’t say if they’re better than the Starbucks version but they’re pretty darn good :) The only thing I didn’t like were that they came out a little dry and weren’t as flavorful as I would have like. My usual scone recipe still reigns supreme, but these are a very nice seasonal version.
Here are the scones without any of the glaze.
Umm yeah pretty tasty looking :)
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper (I used aluminum foil because we were out of parchment paper).
- In a medium bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.
- In a large bowl, sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the pieces of cold butter and, using a pastry blender or fork, cut the butter into the flour until the mixture is crumbly and there are no large pieces of butter left. (You can use a fork, I have before, but a pastry blender makes everything much easier!)
- Gradually mix the pumpkin mixture into the flour mixture, using wooden spoon. The mixture will be dry at first but will come together once all the wet ingredients are mixed in.
- On a well-floured surface, flatten and form the dough into a 12 inch x 4 inch x 1 inch-thick rectangle.
- Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces (you want each section to be a square), then cut each square into four smaller triangles by making an “X” through them. (I kinda failed at this leaving some deformed scones…don’t stress about it. It adds character :)
- Place scones on baking sheet and bake for 12-15 minutes, or until just light brown. Remove to cooling rack and let cool before icing.
- To make the powdered sugar glaze, mix all ingredient together, then brush over the tops of cooled scones using a pastry brush.
- After the glaze has set (about 10 minutes or so), make the spiced glaze by mixing all ingredients together. Drizzle onto scones (I put mine in a Ziploc bag with the tip cut off).