Thursday, October 25, 2012

Still More Pumpkin Goodness: Pumpkin Scones

Since I am absolutely incapable of following a recipe, I have to rename this recipe as noted below.  I found the Starbuck's Pumpkin Scones at (Adapted from Top Secret Recipes).  By the adapted, I can suppose that RecipeGirl has a hard time following a recipe too.  Whether it is because of tweeking or in spite of it, these scones are a perfect blend of pumpkin goodness.  Delicious but a little less decadent than pumpkin pie for breakfast.  Not that I don't welcome pumpkin pie for breakfast but you can only do that every once in awhile. 

Almost Starbuck's Pumpkin Scones

Yield: 8 scones

2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1 tsp pumpkin pie spice
1/2 cup pureed pumpkin
3 tablespoons evaporated milk
1 large egg
6 tablespoons cold butter, cut into cubes

1/2 cup powdered sugar
1 tablespoon milk


Preheat oven to 425°F. Either use a baking stone, parchment paper, or grease and lightly flour a baking sheet.
In a large bowl, stir together dry ingredients.
In a separate bowl, whisk together pumpkin, evaporated milk and egg.
Use a pastry cutter to cut butter into the dry ingredients until the mixture resembles fine crumbs.

Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto the lightly floured surface and form it into a 1-inch thick rectangle that is about 12-inches long and 3-inches wide.

Use a floured knife to slice the dough into four equal squares. Cut the squares diagonally into 8 triangles. 

Move the triangles to a prepared baking sheet, separate the triangles by 1/2-inch space.

Bake 14 to 16 minutes. Scones will begin to turn light brown. 
While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.

When the scones have cooled a bit, or when you can't stand to wait one more second, drizzle the glaze over the scones and enjoy.

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