Pumpkin Scones (Starbuck's CopyCat)
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Prep time: 
Cook time: 
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Serves: 24
 
This delicious breakfast treat is perfect for fall!
Ingredients
  • 2 cups whole wheat flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons half & half
  • 1 egg
  • 6 tablespoons cold butter, cubed
  • For the plain glaze:
  • 1 cup + 1 tablespoon powdered sugar
  • 2 tablespoons half & half
  • For the spiced drizzle:
  • 1 cup + 3 tablespoons powdered sugar
  • 2 tablespoons half & half
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground nutmeg
  • pinch ground ground ginger
  • pinch ground ground cloves
Instructions
  1. Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
  2. Combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large food processor.
  3. Pulse to combine.
  4. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal.
  5. In a separate bowl, whisk together pumpkin puree, half & half, and egg.
  6. Add to flour mixture and pulse until just combined.
  7. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a rectangle 1″ thick.
  8. Using a pizza cutter, cut the dough into thirds, and then cut again diagonally. Continue until scones are the size you like.
  9. Place the wedges onto the prepared baking sheet and bake for 12 -14 minutes, or until just starting to turn golden brown.
  10. Remove to a cooling rack to cool completely.
  11. When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly.
  12. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top.
  13. Let harden completely, about 1 hour, before serving.
  14. Store in an air-tight container for 1 day.
Recipe by Chelsea Eats Treats at http://chelseaeatstreats.com/pumpkin-scones/