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[U]Starbucks Pumpkin Scones[/U]
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
1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. 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.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. 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.
6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. 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 know there are lots of receipes on the internet for pumpkin scones - but did anyone ever come across one which was as good as the Starbucks version of these delicious treats?
This is also yummy.
Ingredients:
4 eggs
2 cups canned or mashed cooked pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp salt
1 unbaked 9" pie shell
1 cup chopped pecans
1 cup whipping cream, whipped ( I use Nutrifil)
Instructions:
Break eggs into a large bowl. Beat with a wire whisk or fork. Add pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Stir until sugar is dissolved and ingredients are well blended. Pour into pie shell and sprinkle with pecans. Bake at 350 F. for 40 minutes or until filling is set. Delicious as is, or topped with whipped cream.
One thing I always do is add about twice the spices to the scones. I like them good and flavorful and drizzle a bit of cinnamon icing on top. Awsome on a Sunday morning. Another great is pumpkin orange cookies. A soft cookie with walnuts.
PUMPKIN ORANGE COOKIES
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1/4 tsp cinnamon
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 3/4 cups (15 oz can) pumpkin
2 tb orange juice
1 tsp grated orange peel
1/2 cup chopped nuts
Combine flour, baking soda, salt, allspice and cinnamon in a medium bowl. Combine butter, sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 375( oven for 12 to 14 min or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 tsp orange glaze. Makes about 4 dozen cookies.
ORANGE GLAZE: Combine 1 1/2 cups sifted powdered sugar, 2 to 3 tb orange juice and 1/2 tsp grated orange peel in medium bowl until smooth.
Serve these moist and flavourful muffins hot, with butter if you like, for breakfast or a snack. Far variety, add up to 3/4 cup (175 mL) chopped nuts or 1/2 cup (125 mL) chopped peel or a few pieces of chopped preserved ginger to the batter.
Ingredients
•
1-1/2 cups (375 mL) Whole wheat or unbleached all-purpose flour
•
1/2 cup (125 mL) Packed brown or granulated sugar
•
2 tsp (10 mL) Baking powder
•
1/2 tsp (2 mL) Each salt, cinnamon and nutmeg
•
1 Egg
•
1/2 cup (125 mL) Milk
•
1/2 cup (125 mL) Pumpkin purée*
•
1/4 cup (50 mL) Vegetable oil
•
2/3 cup (150 mL) Seedless raisins
Preparation
•
Whisk or stir together flour, sugar, baking powder, salt, cinnamon and nutmeg; set aside.
•
In large bowl, beat egg until foamy. Beat in milk, pumpkin and oil. Sprinkle first with flour mixture, then raisins. With wooden spoon, stir just until dry ingredients are moistened.
Spoon into 12 lined or greased muffin cups, filling each no more than three-quarters full.
Bake in 375°F (190°C) oven for about 25 minutes or until muffins have peaked in centre and are golden brown. Remove from pans and let cool on rack. Turn out muffins and carefully peel off paper liners if using.
More Information
*If using Halloween pumpkin purée, add 2 tbsp (25 mL) molasses to liquid ingredients.
My DH loves them too so I have done a couple searches for recipes. Haven't had a chance to try any yet, but I would be anxious to see if anyone else responds.
i found this one...if it's not what you are looking for...in your search bar on the net...type in pumpkin scones...and you'd be amazed how many sites with recipes come up...
[url]http://www.joyofbaking.com/PumpkinScones.html[/url]