Starbucks imitation pumpkin spice scones
The dawning of fall comes with crispy leaves, chilled morning air and pumpkin spice flavoured everything in coffee shops, grocery stores, and restaurants alike. As someone with food allergies, these baked goods are something of a tease, staring me down as I wait in the morning rush line up for tea. While one of my first thoughts is always, "how can people handle eating that much sugar for breakfast?" it's quickly followed by, "oh man, I want one." I found the original recipe on Cooking Classy, and modified it to make this an egg-free version. This could also be made gluten-free with the use of a 1:1 gluten-free flour substitute. For this recipe, you'll need:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packed brown sugar
3 tbsp granulated sugar
1/2 cup unsalted butter, cold and diced into 1/2 inch pieces
1/2 cup + 1 tbsp canned pumpkin puree (don't chill in can)
3 1/2 tbsp buttermilk
1/4 cup milk
1 tsp vanilla
1 tbsp honey
1 tbsp half and half
Preheat oven to 425 degrees Fahrenheit. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended.
2. Add in butter in small chunks and cut into the dry ingredients with a pastry cutter until large pieces of the butter are no longer visible.
3. In a large bowl, whisk together chilled pumpkin puree, buttermilk, egg, vanilla, and honey.
4. Create a well in the middle of the dry ingredients and pour in the liquid ingredients.
5. Stir to incorporate, then knead in the bowl, lightly, to bring the dough together.
6. Dust a work surface with flour and spread the dough out with your hands,
7. Once you have made about an 8 inch round, use a floured knife to cut into 8 equal wedges (or close to equal, we all try our best).
8. Transfer scones to a parchment lined, or greased, baking sheet. Brush tops with 1 tbsp half and half then bake for 13 to 15 minutes until the tops are golden and a toothpick inserted in the centre comes out clean.
9. Transfer scones to a wire rack and cool for 10 minutes (no longer) before spreading the glaze on top.
1 cup powdered sugar
2 tbsp half and half, then more as needed
In a small bowl, mix together powdered sugar and half and half, adding more half and half as needed to reach the desired consistency. The icing should be fairly thick.
3/4 cup powdered sugar
1 tbsp pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 tbsp half and half
In a small bowl, whisk together all ingredients until well combined. Transfer mixture to a ziplock bag, seal and cut a small tip from the corner to create a piping bag.
Once the scones have cooled for 10 minutes, spread the glaze on top and wait for it to harden. The glaze will start to melt off the scones so make sure the wire rack is over top a surface you won't mind cleaning afterwards.
Use the makeshift piping bag to drizzle the pumpkin icing over the top of the scones, and all that to set as well before serving. Best serve day of, but will keep for a couple of days in a sealed container on the counter.
I found this recipe to be simple in its three components, but time-consuming by the time the dishes are done. It took me about two hours from start to finish, as this isn't a recipe to leave and come back to, especially once the scones are out of the oven and need to be iced.
The flavours in these scones are just fantastic: the hearty and flaky scone, with the sweet glaze and perfectly balanced spiced drizzle. I bet these would be a hit at just about any fall gathering, especially if they are served fresh. While these will keep for a couple of days, the scones are not as light as they are hot out of the oven, so plan to make them for a crowd, or a very hungry friend.
What are your favourite fall recipes?