Saturday, September 29, 2012

Organic "Starbucks" Pumpkin Scones Recipe

The most delicious scone on the planet. No lie.

With fall right around the corner I began a desperate search for pie pumpkins, yeah, that was a month ago. I had pumpkin scones on the brain BIG time, and they had to be these! I spent an afternoon pouring over different "starbucks" recipes, but none seemed just right. So, this is what I came up with. I hope the directions are clear, but if not, please ask questions; I love questions! And for all that is good and holy, please DON'T use pumpkin from a metal cylinder. Seriously, don't, or I will hunt you down; annnddd throw away your scones. Ok, not really, but your scones just won't be as awesome. Organic homemade pumpkin puree ya'll, it will change your life. I hope ya'll enjoy these as much as we have! Go Organic, or go home! :)

Ingredients for the Scones:

  • 4 cups organic all-purpose flour
  • 14 Tablespoons raw organic sugar
  • 2 Tablespoon organic baking powder
  • 1 teaspoon organic salt
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon organic ground nutmeg
  • 1/2 teaspoon organic  ground cloves
  • 1/2 teaspoon organic ground ginger
  • 12 Tablespoons organic unsalted cold butter (I toss mine in the freezer for like 20 min.)
  • 1 cup fresh organic pumpkin purée 
  • 6 Tablespoons organic half-and-half
  • 2 large organic brown eggs
Ingredients for the White Glaze:

  •  2 cups organic powdered sugar
  • 2 Tablespoon organic powdered sugar
  • 4 Tablespoons organic whole milk
Ingredients for Spiced Glaze:

  •  2 cups organic powdered sugar
  • 6 Tablespoons organic powdered sugar
  • 4 Tablespoons organic whole milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 pinches of organic ginger
  • 2 pinches of organic ground cloves
 Scones Directions:
1.  Preheat oven to 425 degrees F.
2.  Line a cookie sheet with parchment paper.
3.  Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. Cut butter into 1/2 in. cubes and sprinkle them into flour mixture.
5. With a pastry blender work the butter into the dry ingredients until mixture is crumbly and butter is no larger than the size of peas. Set aside.
5.  In a separate mixing bowl, whisk pumpkin, half and half, and egg.
6.  Fold wet ingredients into dry ingredients with a rubber spatula, form the dough into two balls.
7.  Roll out dough balls onto a floured surface and form them into two separate 1-inch thick rectangles (about 9 inches long and 13 inches wide).
8.  Use a large knife to slice the rectangles into three equal rectangular portions (vertically). Cut each little rectangle into two squares, and then diagonally cut the squares to produce 12 triangular slices of dough (you should end up with a total of 24 rectangular slices).
9.  Place on prepared baking sheet, shake excess flour from the slices. I used a pastry scraper to pick up some of my slices, even with the flour some of the slices wanted to stick. I baked mine in two batches, so I could reuse the cookie sheet.
10.  Bake for 14–16 minutes until scones turn light brown.
11.  Place on wire rack to cool.

Sugar Glaze Directions:
1.  Whisk the powdered sugar and 4 Tablespoons of milk together until smooth (if mixture seems too thick add milk one tablespoon at a time until the texture reaches your satisfaction).
2.  Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:
1.  As sugar glaze firms, combine the spiced icing ingredients.
2.  Use a fork to drizzle  the glaze over each scone and allow to dry before serving.

Makes 24 pumpkin scones.

Where I like to Party: