Monday, October 27, 2014

SECRET RECIPE CLUB: STARBUCKS PUMPKIN SCONES



It is another Secret Recipe Club reveal day.  Each month, we are assigned a blog from one of the other members.  We take time to look through their recipe archives... in secret of course... then we make something and reveal what we have picked on Reveal Day. It's a lot of fun and a great way to discover new blogs and tasty recipes!

Thank goodness for our blog followers that we participate in the SRC or another month would go by without a post.  Kelsey is busy this weekend with her first half marathon so she asked me the mom, Kim, to do the post this month.  This month we were assigned Kirstin's blog Troyers Loving Life.  It is always fun to peak into someone else blog and share in their life and experiences and especially find a great recipe to try.  Kirstin had lots of great recipes but the Starbucks Pumpkin Scones won out.  Along with crisp weather and beautiful fall colors, Starbucks Pumpkin Scones and Lattes signal Fall for me so it was prefect to find a recipe for them.  They were very easy to make and they are delicious.

P.S.  Kelsey did amazing on her half marathon……so proud of her and she deserves to eat one of these yummy scones.

Starbucks Pumpkin Scones


Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon 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 ground nutmeg
1 pinch ginger
1 pinch ground cloves

Preheat oven to 425 degrees F
.
Lightly oil a baking sheet or line with parchment paper.  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 and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

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 baking sheet. (I made to small circle and cut into 4 instead)

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

While cooling, mix the powdered sugar glaze ingredients together until smooth. Paint the glaze over the top of the scones.

As the powdered sugar glaze hardens, mix together the ingredients for the spiced glaze until smooth. Drizzle the spiced glaze over the top of the scones and allow it to dry before serving.


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