Recipe: Pumpkin Scones, Starbucks-style!

It's that wonderful time of the year again, when Starbucks rolls out their blissful line of pumpkin-infused beverages and goodies. I can pass up almost any Starbucks treat without torment... all except those incredible Pumpkin Scones. They are my "one weakness" {cue Lark Rise to Candleford}, and I've consumed them without guilt each Autumn.

  So when I saw those amber gems glistening in a Starbucks case the other day, it took a great deal of will-power and frugal-mindedness to pass them by. We have Pinterest now, after all, and I was sure I could find a passable replication that wouldn't cost me $2+ per scone. I just love it when I'm right, and here you go, and you're welcome.

Pumpkin Scones (a Starbucks knockoff)

{adapted from this recipe by East9thStreet}

Ingredients:

2 cups all-purpose flour

7 Tbls. sugar

1 Tlbs. baking powder

1/2 Tsp.salt

2 Tsp. apple pie spice OR:

• 1/2 Tsp. ground cinnamon
• 1/2 Tsp. ground nutmeg
• 1/4 Tsp. ground cloves
• 1/4 Tsp. ground ginger

6 Tbls. cold butter

1/2 cup organic canned pumpkin {you can get a great deal on Amazon! Or, make your own!}

3 Tbls. coconut milk*

1 large egg

Icing:

1 cup + 1 Tbls. powdered sugar

1 tablespoon powdered sugar

3ish Tbls. of heavy whipping cream (go tablespoon by tablespoon until you find the right consistency)


Spiced Icing (for drizzling):

3/4 cup powdered sugar

2 Tbls. heavy whipping cream

1/4 Tsp. ground cinnamon

1/8 Tsp. ground nutmeg

1 pinch ginger

1 pinch ground cloves

Directions:

1) Preheat oven to 425 degrees F.

2) Lightly grease a cookie sheet or line with parchment paper (or, like me, use your trusty Silpat).

3) Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4) With a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

5) In a separate mixing bowl, whisk pumpkin, coconut milk and egg.

6) Fold wet ingredients into dry ingredients and form the dough into a ball.

7) 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).

8) Use a large knife or pizza wheel to slice the dough into three equal portions up the middle. Cut diagonally to produce 4 triangular slices of dough per section, for a total of 12 scones.

9) Place on prepared baking sheet and bake 14-16 minutes, until lightly browned and a toothpick inserted in the middle comes out clean.

10) Place on wire rack to cool.

11) Once the scones have cooled, combine the icing ingredients until smooth and brush over the top of the scones with a basting brush..

12) As the glaze firms, combine the spiced icing ingredients and using a whisk, drizzle over each scone.

I enjoy mine with a cup of tea! Yum!

  *The original recipe calls for half and half, but I wanted to make these mostly dairy-free, so my dairy-allergic son could also enjoy them. I didn't use coconut milk in the icing, so I just left his un-iced, though you could just substitute in coconut milk for the whipping cream.


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