|Starbucks' Pumpkin Scones|
They are worth the effort, though!
Pumpkin Pie Scones (Adapted from Sweet Pea's Kitchen)
2 C whole wheat flour
1/4 C + 3T brown sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/4 t ginger
6 T cold butter, cut into 1" cubes
1/2 C pumpkin puree
3 T Greek yogurt
Preheat your oven to 425 degrees F.
Stir together the dry ingredients. Add the butter, and blend until the mixture resembles coarse cornmeal.
Whisk together the pumpkin, yogurt, and egg in a small bowl.
Pour the wet ingredients into the dry, and mix well. Shape the dough into a ball.
Flour a flat surface, and roll the dough out into a 1-inch thick rectangle that measures 4x12 inches.
Cut the dough into three equal portions, and then cut an X through those portions to make twelve scones.
Place the scones on a baking sheet, and bake for 14-16 minutes.
Place on a wire rack to cool.
Powdered Sugar Glaze
1 C + 1 T powdered sugar
2 T milk
1 C + 3 T powdered sugar
2 T milk
1/4 t cinnamon
pinch of ginger
pinch of cloves
After the scones have cooled, spread the powdered sugar glaze over the tops of them with a pastry brush.
When the powdered sugar glaze has hardened, drizzle the spiced glaze over the scones.
The unbaked scones can also be wrapped and stored in the freezer. Just add an extra minute or two in the oven.
Wouldn't these be great with Starbucks' Pumpkin Spice Lattes? I know what I'll be doing with the rest of my pie pumpkins....
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