Mini-Starbuck's Pumpkin Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups all purpose flour7 tablespoons granulated sugar1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground ginger1/2 cup canned pumpkin3 tablespoons half and half1 large egg6 tablespoons cold butterPlain Glaze:1 cup plus 1 tablespoon powdered sugar2 tablespoons nonfat milkSpiced Icing:1 cup plus 3 tablespoon powdered sugar2 tablespoons nonfat milk1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmegpinch ground gingerpinch ground cloves
Preheat oven to 425 degrees.
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.
In a separate medium bowl, whisk together pumpkin, half and half, and egg.
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.
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 knife or a pizza wheel to slice through the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Slice the 6 triangular pieces in half again, making 12 triangular slices of dough.
Bake for 14-16 minutes on a baking sheet that has been lined with parchment paper. Scones should begin to turn light brown.
While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
When scones are cool, use a brush to paint a coating of glaze over the top of each scone.
As the 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.
Serving Size: Makes 12 small scones
Number of Servings: 12
Recipe submitted by SparkPeople user FARMWIFEANDMOM.
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.
In a separate medium bowl, whisk together pumpkin, half and half, and egg.
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.
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 knife or a pizza wheel to slice through the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Slice the 6 triangular pieces in half again, making 12 triangular slices of dough.
Bake for 14-16 minutes on a baking sheet that has been lined with parchment paper. Scones should begin to turn light brown.
While scones cool, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.
When scones are cool, use a brush to paint a coating of glaze over the top of each scone.
As the 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.
Serving Size: Makes 12 small scones
Number of Servings: 12
Recipe submitted by SparkPeople user FARMWIFEANDMOM.
Nutritional Info Amount Per Serving
- Calories: 260.4
- Total Fat: 6.9 g
- Cholesterol: 32.2 mg
- Sodium: 271.1 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 1.0 g
- Protein: 3.1 g
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