Pumpkin scones Starbucks ripoff?

Name: Pumpkin scones Starbucks ripoff?
Total time: 2400 s
Yield: 8 scones
Cuisine: American
Ingredients: 25 minutes; 15 minutes; Ingredients; 2 1/4 cups all purpose flour, level measurement; 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 + 1Tbsp canned purée, chilled (chill not in the can); 31/2 Tbsp buttermilk (honestly I just used table cream 18% because I didn’t have half and half or butter milk); 1 large egg; 1 tsp vanilla extract; 1 Tbsp honey; 1 tablespoon half and half; 3/4 cup powdered sugar; 1 Tbsp pumpkin purée; 1/4 Tsp ground cinamon; 1/8 Tsp ground nutmeg; 1/8 Tsp ground sugar; 1 Tbsp half and half

Katatonickat @katatonickat

Canada

I just wanted a pumpkin scone.

Katatonickat @katatonickat

Canada

I just wanted a pumpkin scone.

Saved

Ingredients

40 minutes

8 scones

Prep
25minutes
Cook
15minutes
Ingredients
2 1/4 cupsall purpose flour, level measurement
2 Tspbaking powder
1/4 Tspbaking soda
1/2 Tspsalt
1 Tspground cinnamon
1/2 Tspground nutmeg
1/4 Tspground ginger
1/8 Tspground cloves
1/4 cuppacked light brown sugar
3 Tbspgranulated sugar
1/2 cupunsalted butter, cold and diced into 1/2 inch pieces
1/2 cup+ 1Tbsp canned purée, chilled (chill not in the can)
31/2 Tbspbuttermilk (honestly I just used table cream 18% because I didn’t have half and half or butter milk)
1large egg
1 tspvanilla extract
1 Tbsphoney
1 tablespoonhalf and half
White Glaze
3/4 cuppowdered sugar
1 Tbsppumpkin purée
1/4 Tspground cinamon
1/8 Tspground nutmeg
1/8 Tspground sugar
1 Tbsphalf and half

Saved

Steps

40 minutes

1

First start the scones: preheat your oven to 425°. In a food processor pulse together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until it’s well blended. If you don’t have a food processor you can whisk by hand in a large mixing bowl and cutting the butter with a pastry cutter).
2

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.
3

Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round.
(dust knife with flour as needed while cutting, it will be fairly sticky).
4

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.
5

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 scones to evenly coat tops (use all of it). Let glaze set at room temperature.
6

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.