Pumpkin Scones {Starbucks Copycat}

By TrayH

Ingredients

• ~For the Scone:
• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half
• ~For the Glaze:
• 1 cup powdered sugar
• 2 Tbsp half and half, then more as needed
• ~For the Pumpkin Icing:
• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

Details

Adapted from cookingclassy.com

Preparation

Step 1

~For the scones:

* Preheat oven to 425 degrees.

* In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter)

* Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible).

* Pour mixture into a large mixing bowl and create a well in center.


* In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey.

* Pour mixture into well in flour/butter mixture.

* Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together.

* Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

* Transfer scones to a Silpat or parchment paper lined baking sheet.

* Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean.

* Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
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~For the glaze:

* In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny).

* Spoon and spread mixture on scones to evenly coat tops (use all of it). Let glaze set at room temperature.
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~For the pumpkin glaze:

* In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half.

* Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones.

* Allow icing to set.

* Best served day prepared.
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Recipe Source: Cooking Classy