So. Happy October. I've been drinking pumpkin spiced coffees for weeks, but allowed myself to buy my first can of pumpkin only today. And, oh man. It's been too long!
Big Zoom and I whipped up a couple of batches of these pumpkin scones after preschool, and boy are they ever good. I've got 14 of these puppies taunting me from the kitchen counter right now. Soft and crumbly and sweetened with a spicy glaze, these are going to go fast in this house. Big Zoom is peering out the window as we speak waiting for our sweet neighbor to get home so we can bring a few over to share.
How are you celebrating the start of October? It's my favorite time of the year, and I plan to bake, take hayrides, and pick pumpkins for the next month straight.
Starbucks Pumpkin Spice Scones: A copycat recipe from Table for Two Blog
Makes 6 - 8 scones
For the scones
2 cups flour
7 tbsp sugar
1 tbsp baking powder
1 tbsp pumpkin pie spice
1/2 cup canned pumpkin puree
3 tbsp half n half
6 tbsp butter, chilled and cubed
For the glaze
1 cup + 3 tbsp powdered sugar
3 tbsp half n half
1/4 tsp pumpkin pie spice
Preheat the oven to 425 degrees. In a food processor, combine the flour, baking powder, sugar and pumpkin pie spice. Pulse to combine. Add cubed butter slowly through the top and continue pulsing until the mixture starts to ball and resembles coarse cornmeal.
In a separate bowl, combine the pumpkin puree, egg, and half n half. Mix to combine.
Slowly add the pumpkin mixture to the flour mixture and pulse until just combined. Turn out dough onto a floured surface and knead a few times until the mixed thouroughly. Flatten into a 1 inch circle and cut into 6 or 8 pie like slices. Place on a greased cookie sheet and bake for 12-14 minutes or until the edges just begin to brown.
To make glaze, mix powdered sugar, half n half, and pumpkin pie spice in a bowl.
Remove the scones from the oven and drizzle with as much/little glaze as you'd like.
Try not to eat them all in one afternoon.