Mini-Starbuck's Pumpkin Scones
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mini-Starbuck's Pumpkin Scones calories by ingredient
Introduction
Close to the real thing. Smaller scones to satisfy a craving without blowing the day's calorie count. Can eliminate the glaze to save calories. Calculated with glaze ingredients. Close to the real thing. Smaller scones to satisfy a craving without blowing the day's calorie count. Can eliminate the glaze to save calories. Calculated with glaze ingredients.Number of Servings: 12
Ingredients
-
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
Plain Glaze:
1 cup plus 1 tablespoon powdered sugar
2 tablespoons nonfat milk
Spiced Icing:
1 cup plus 3 tablespoon powdered sugar
2 tablespoons nonfat milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
Directions
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.