Starbucks pumpkin scones recipe

One of my favorite things about this time of year is...the Starbucks peppermint mocha. But have you tried the "new and improved" version? Oh.my.goodness.gracious.alive! It is called the "peppermint mocha twist", featuring peppermint whipped cream and chocolate shavings. I have absolutely no self control when it comes to peppermint and chocolate put together...

And while we are on this topic of Starbucks, guess what I found online last weekend? THE recipe for Starbucks pumpkin scones. Yes, you heard me right. My search brought up www.recipezaar.com and there it was! Have you tried these scones before? They are VERY good! After eating one, I was trying to find a pumpkin scone recipe, and was so excited when I found the real Starbucks one! I am enclosing it here for you, because it is SO worth making them! It is a pretty uncomplicated recipe. :) If you like, try adding about 1/3 chocolate chips to the scone batter at the end of the mixing process. We like chocolate a lot around here! :)

Starbucks Pumpkin Scones

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 ground nutmeg
1/4 ground cloves
1/4 ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze

1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze

1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 pinch ginger
1 pinch ground cloves

Directions

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 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 sheet.
6. Bake for 14-16 minutes. (Although I must note here that our oven runs on the low side, and 13 minutes was perfect. If your oven runs about normally, maybe check them after 11.) 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 tablespoons milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.



Enjoy!