It’s October and with the smell of fall finally in the air, I felt like baking some pumpkin scones for a friend who was coming over for coffee. Gabbing with a friend over coffee and pumpkin scones… what better way to start the day?
I found this delicious recipe Starbucks Pumpkin Scones from Food.com. As is, it’s perfection, but you know me, I like to healthify things so below is my recipe.
I added ground flax seed and wheat germ, replaced some of the white flour with whole wheat flour, upped the butter and half-and-half and called it a day. Typically, I just use just the plain glaze recipe in the interest of time. It’s one less step and just as good. But, if you have the time, give the double icing a whirl because it sure makes for fancier scones! For the traditional crispier, crunchier scones, be sure to bake it longer than the recipe calls for (like 20 minutes or so?) but be sure to keep a close eye on it since you don’t want it to burn. For a softer, more muffin like texture, bake it as the recipe states.
Pumpkin Scones
Adapted from TSR Version of Starbucks Pumpkin Scones by Todd Wilbur
by happyvballgirl @ My Epicurean Adventures
Ingredients
Scones
- 2 cups all-purpose flour (1 1/2 cup white, 1/2 cups whole wheat)
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 Tbsp ground flax seed (optional)
- 2 Tbsp wheat germ (optional)
- 2 Tbsp protein powder (optional)
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup cold butter, cubed (8 Tbsp)
- 1/2 cup canned pumpkin
- 1/4 cup half-and-half or heavy cream
- 1 large egg
Plain Powdered Sugar Glaze
- 1/2 cup powdered sugar
- 1 Tbsp whole milk
Spiced Drizzle
- 3/4 cup powdered sugar
- 1 Tbsp whole milk
- 1/8 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 dash ginger
- 1 dash ground cloves
Instructions
Scones
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Preheat oven to 425 degrees F. Line baking sheet with parchment paper or lightly grease it.
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Combine flours, flax seed, wheat term, protein powder, sugar, baking powder and spices in a large bowl.
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Cut butter up into small chunks and add to flour mixture. Using pastry knife, fork, 2 sharp knives or food processor, further cut butter into the dry ingredients until mixture is crumbly and there are no big chunks of butter. Set aside.
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In a separate bowl, whisk together pumpkin, half and half and egg. Fold wet ingredients into dry ingredients and form dough into a ball.
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Pat dough out onto a lightly floured surface and roll into a log about 9 inches long. Gently flatten log into 1 inch high, 3 inch wide rectangle. Cut dough into 3 equal sections and then cut each section into 2 triangles, into 6 triangles total. You can roll it out longer and thinner for smaller triangles.
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Place on baking sheet and bake for 12-15 minutes or until scones are lightly browned. Remove from oven and place on wire rack to cool.
Plain Powder Sugar Glaze
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Mix the powdered sugar and milk together until smooth.
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When scones have cooled, use pastry brush to glaze the top of each scone.
Spiced Drizzle
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Combine all the ingredients together and mix until smooth.
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Drizzle thicker glaze over the tops of the scones using a spoon or pipe it out of a pastry bag for more controlled designs. Ziplock bags with a tiny corner of the bag cut out make a great impromptu pastry bag.
Recipe Notes
For the traditional crispier, crunchier scones, be sure to bake it longer than the recipe calls for (like 20 minutes or so?) but be sure to keep a close eye on it since you don’t want it to burn. For a softer, more muffin like texture, bake it as the recipe states.
Once out of the oven and cooled, drizzle with your icing of choice. Simple as that! Pictured below are the scones with just the plain glaze.
Below, is the double glaze/drizzle version. Hmmm, I’m not sure which one I like better. But, I can tell you I made these ones below for my volleyball team last night. They were a HUGE hit!
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Christine, aka happyvballgirl 🙂
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These scones look so yummy, they’d be great to go with my pumpkin spiced tea! Thanks for the recipe! 🙂
I hope you enjoy them! Thanks so much for stopping by, Loni! 🙂