Do you ever make something and then become a little obsessed with it?
That’s pretty much what has happened here. I’ve developed a bit of a Starbucks habit–Americanos + me = love at first sip–and recently when I’ve been heading into the bucks to get my hit, err, drink, the pumpkin scones have been calling out to me from the case. Like Alice with those little cakes, they were screaming out “EAT ME”. But I know how awful those things are for me, so I’ve been trying to resist. With my mileage way down, I’m being a bit more conscious of my diet than normal, since I don’t really want to have weight to take off when I do get back to running.
But what if I could make mini scones, maybe with whole wheat flour that were more in my food budget for the day? Score. So that’s just what I did. And every time I have a longing for fall I want one of these guys. And a grande Americano with one pump of pumpkin spice. Now if I can just find a recipe for pumpkin spice syrup.
Happy Fall filled weekend everyone!
Almost Starbucks Pumpkin Scones
Adapted from Iowa Girl Eats
2 cups white whole wheat flour
7 Tablespoons turbinado sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 Tablespoons half & half
6 Tablespoons cold butter, cubed
For the spiced glaze:
1 cup + 3 Tablespoons powdered sugar
2 Tablespoons half & half
pumpkin pie spice to taste
Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Stir to combine. Add cold butter and work with your hands to combine, the final mixture should be the texture of cornmeal.
Add pumpkin puree, half & half, and egg. Mix until just combined. Turn everything out onto a floured surface and knead a few times to get all of the dough together, including the loose bits of flour. Flatten into a circle 1″ thick. Using a a knife or pizza cutter, cut your scones into the desire number of wedges, more for small scones, fewer for big scones.
Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
When scones are cool, spoon glaze on top. Try not to lick what rolls off. Enjoy within a day, because these don’t have a long shelf life!