Pumpkin Scones (Sbux Copycat, FF half and half) Modified from Cooking Classy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Scone2 1/4 cups all-purpose flour2 tsp baking powder1/4 tsp baking soda1/2 tsp salt1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1/8 tsp ground cloves1/4 cup packed light-brown sugar3 Tbsp granulated sugar1/2 cup unsalted butter, cold and diced into 1/2-inch pieces1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)3 1/2 Tbsp buttermilkWhites from 2 large eggs1 tsp vanilla extract1 Tbsp honey1 Tbsp fat free half and halfGlaze1 cup powdered sugar2 Tbsp fat free half and half, then more as neededPumpkin Icing3/4 cup powdered sugar1 Tbsp pumpkin puree1/4 tsp ground cinnamon1/8 tsp ground nutmeg1/8 tsp ground ginger1 Tbspfat free half and half
For the scones:
Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
For the glaze:
In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
For the pumpkin glaze:
In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
Recipe Source: Cooking Classy
Serving Size: 8 large scones
Number of Servings: 8
Recipe submitted by SparkPeople user SOONTHINNER.
Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
For the glaze:
In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
For the pumpkin glaze:
In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
Recipe Source: Cooking Classy
Serving Size: 8 large scones
Number of Servings: 8
Recipe submitted by SparkPeople user SOONTHINNER.
Nutritional Info Amount Per Serving
- Calories: 399.7
- Total Fat: 11.7 g
- Cholesterol: 30.1 mg
- Sodium: 358.4 mg
- Total Carbs: 69.1 g
- Dietary Fiber: 1.9 g
- Protein: 5.4 g
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