Saturday, January 8, 2011

Knock-Off Recipe

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One of Aaron's favorite things to eat this time of year is a pumpkin scone from Starbucks. However, they do tend to get a little pricey, so I thought I'd see if I could find a decent copycat recipe and try to make them at home.

This recipe is fantastic, a little different than Starbuck's finished product...but that's what you get when you try to reproduce something that has been mixed and baked in perfect batches by machines! Still, these are delicious, not too dry and the subtle pumpkin spice flavor is perfect. The only drawback to this recipe is that it made WAY more than it said it would! I doubled the recipe because it said it would only make 6 scones...instead of 12 I ended up with more than 24! The original recipe (below) would probably make 10-12 scones instead of 6.

Pumpkin Scones

Ingredients (for the scones)
- 2 cups flour
- 7 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 1/2 cup canned pumpkin
- 3 tbsp. half-and-half (I used whole milk)
- 1 large room-temperature egg

Ingredients (for the sugar glaze)
- 1 cup powdered sugar
- 2 tbsp. whole milk

Ingredients (for the spice glaze)
- 1 cup powdered sugar
- 2 tbsp. whole milk
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves


Preheat the oven to 425 degree and lightly grease a cookie sheet or line it with parchment paper. I used a silpat mat instead of parchment. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl.

2. With a fork, pastry knife or food processor - cut the butter into the dry ingredients until the mixture is crumbly and no chunks of the butter remain.

3. In a separate bowl, whisk together the pumpkin, half-and-half and the egg. Once combined, mix the wet ingredients into the dry ones using a dough hook attachment until the dough comes together. It will be pretty sticky, so flour your hands before forming it into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle. Use a sharp knife to slice the dough into equal portions, then cut diagonally to produce triangular slices of dough.

5. Place on a prepared baking sheet and bake for 12-14 minutes until the scones are light brown. Place them on a wire rack to cool while you make the glazes.

6. To make the sugar glaze, whisk the powdered sugar and milk together until smooth. To make the spice glaze, whisk together the powdered sugar, cinnamon, nutmeg, ginger, gloves and milk.

7. Move the cooled scones to large sheets of parchment or wax paper, then brush the sugar glaze over the cooled scones. As the sugar glaze firms, use a small whisk to drizzle the spice glaze over each scone and allow to dry thoroughly before serving.

These are so yummy paired with coffee or tea!

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