I’m not a Starbucks person. Yes, I like coffee shops, but when given a choice, I’ll usually choose a local place over a big chain. (To me, comparing a local coffee shop to a Starbucks is akin to comparing Shorts to McDonalds. Okay. Maybe I’m exaggerating a little.) Starbucks isn’t all bad, however. They have a pretty awesome corporate responsibility policy (which, by the way, your local coffee shop would love to have but they don’t have the funds…so you should go support them) and they have recently cut trans-fats and high-fructose corn-syrup out of their pastries.
One day, Dexter and I were out shopping, and…it’s embarrasing to admit…we stopped at Starbucks for a latte. I promise, we were far from a (good) local cafe and there was a caffeine-muffled-by-hot-milk emergency. As we were standing in line, we both spotted the pumkin scones. They were frosted.
Being the good wife that I am, I looked at Dexter and asked, “Wanna get one?” He did. I wasn’t expecting much–a dry, cookie-like pumpkin brick with some too-sweet frosting that would just make me want to wash out my mouth with our latte when it was still too hot to drink. However, I took a bite and fell in love. It was moist and sweet and…pumpkiny. There was even some detectable nutmeg flavor!
Now, I’ll admit that we were already having a really good morning. Dexter wasn’t on-call at work, we were taking it slow, going shopping, and getting along really well. Dexter was telling me how cute I looked in my winter hat and being all hand-holdy. So, some of my scone-love might be due to general happiness.
When we got home, I searched online and found a person who claimed to have the exact recipes for Starbucks pumpkin scones. So I had to make them. And I left out the sugar and had to mix it in last. But they were still good. And then I made them again. And they were still good. And now you can make them, too.
If you want to eat these with French press coffee, I can confirm that that’s an awesome idea.
A note about the recipe: If you want the glaze to harden like it does at Starbucks, you should do exactly what the recipe says. I got all snobby and eyeballed the powdered sugar and milk and stirred it with a fork and then I was mad it wasn’t the same.
2 cups all-purpose flour
7 tablespoons granulated 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
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
6 tablespoons cold butter
1 cup plus 1 tablespoons powdered sugar
2 tablespoons whole milk
1 cup plus 3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
1. Preheat oven to 425 degrees F.
2. Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
3. In a separate medium bowl, whisk together pumpkin, half-and-half, and eggs.
4. Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 -inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel 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.
6. Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.
7. While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mx until smooth.
8 When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
9. As that white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.Makes 6 scones.
Check out the rest of the At-Home Coffee Shop Series here!