I don’t know about you but, when the weather gets cold, I just crave carbs.
Actually, I crave carbs all the time…but, now more than ever. There is something about that starchy, belly-filling goodness that makes me giddy when winter in on the horizon.
In the summer months, I can drive right by a Starbucks but in the fall and winter, the store calls my name. And my voice always seems to say, “come…have a warm drink…and what about a pumpkin scone?”.
I’m being serious…it really says that!
So, I had to find myself a good copycat recipe for these scones (or, soon, I wouldn’t be able to fit through Starbuck’s front door!). My friend, Jenn, came to the rescue.
You may all have girlfriends you trade designer scarves with or guy friends that you borrow a tie from ’cause that’s what guys do (I’m not really sure on that one, though…do guys do that?). But, me and Jenn…we talk food…like, always.
So that day she said she found the perfect recipe for pumpkin scones that taste exactly like Starbucks, I was thrilled.
Thanks Jenn for the recipe.
But, like a good friend, will you be there to push me through the door when I’ve eaten too many??
2 c flour
1/2 c sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
6 tbsp cold butter
1/2 c pumpkin puree
3 tbsp whipping cream
1 large egg
1 c icing sugar
3 tbsp milk
1/4 tsp cinnamon
1. Preheat the oven to 425 and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, salt and spices.
3. Using your hands or a pastry cutter, cut butter into the dry mix until it resembles a coarse meal; set aside
4. In another bowl, whisk together pumpkin, whipping cream and egg.
5. Fold wet ingredients into dry and gently mix into a ball.
6. Pat dough out, gently, onto a floured surface and form into a rectangle 9 x 3; slice lengthwise into 3 equal pieces and then cut each of the 3 pieces so you have 9 triangular pieces.
7. Meanwhile, get your glaze ingredients ready (just mix them all together in a bowl); place in a Ziploc bag and set aside.
8. Instead of the triangle, you can just use a round cookie cutter and cut into rounds like this (the only thing with this method is re-rolling…this dough makes tough scones if you work it too much, so take the scraps and gently push the pieces together and cut more shapes; if you knead it, you will get pumpkin flavoured hockey pucks!).
9. Place them on a baking sheet with a bit of room between them (they get bigger but don’t spread like a chocolate chip cookie!) and bake for 14 – 16 minutes.
10. Remove from the oven and let cool for a couple of minutes; snip a small hole in the end of the bag and drizzle the glaze onto each scone.
11. If you don’t want to bake all of them off right away, place the rest of the uncooked scones onto a baking sheet and flash freeze them (just pop them into a freezer until hard and then transfer them into a large Ziploc bag).
Now you have scones to bake fresh whenever you want them.
Now, if you’ll excuse me, I have to go find my spanks!