Friday, November 11, 2011

Scones - Starbucks' Pumpkin and Chocolate Chip

We're deep into hot cocoa weather here in Utah and there's nothing better with a cup of hot cocoa than a scone. Yummm!!!

The Starbucks' Pumpkin Scone recipe came from, the Chocolate Chip Scone recipe was adapted by me from a few recipes I had in my recipe book. They're both amazing!

The Starbucks' Pumpkin Scone tastes just like the ones they carry at my local Starbucks, but they don't cost $4 and they're fresh from your oven. Awesome.

They only take about 10 minutes to make and about 10-15 to bake and you'll have a plate full of deliciousness - ENJOY!!

Starbucks' Pumpkin Scones
Makes 12 scones

For the scones:
2 cups all-purpose flour
7 Tblsp granulated sugar
1 Tblsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 Tblsp cold butter - must be COLD, not room temp
1/2 cup canned pumpkin - 100% pumpkin, not pumpkin pie filling
3 Tblsp half-and-half (or 2 Tblsp heavy whipping cream + 1 Tblsp milk)
1 large egg

For the powdered sugar glaze:
1 cup + 1 Tblsp powdered sugar
2 Tblsp milk

For the spiced glaze:
1 cup + 3 Tblsp powdered sugar
2 T milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch of ground ginger
Pinch of ground cloves

Preheat oven to 425*F. Line baking sheet with parchment paper; set aside.

Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves & ginger in a large bowl. Use a fork (I used a whisk & a pastry cutter) to cut the butter into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious; set aside.

** This process is not immediate. Be patient & thorough. It's totally worth it! **

In a separate bowl, whisk together the pumpkin, half-and-half, and egg until thoroughly mixed. Fold wet ingredients into dry ingredients, and form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle, about 3 times as long as it is wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making 3 equal portions.

Cut each of the portions in an X pattern (into 4 pieces) so you end up with a total of 2 triangular pieces of dough. Place on prepared baking sheet.

Bake for 14-16 minutes, or until light brown. Remove from baking sheet to a wire rack to cool.

Mix the powdered sugar and milk together until smooth to make plain powdered sugar glaze. When scones are cool, use a brush to spread plain glaze over the top of each scone.

While powdered sugar glaze is firming on scones, combine all the ingredients for the spiced glaze. Drizzle spiced glaze over each scone. Allow icing to dry before serving (about an hour).


Chocolate Chip Scones

Makes 8 scones

2 cups Bisquick - I used the Heart Healthy style

1/2 cup semisweet chocolate chips

1/3 cup heavy whipping cream + about 2 Tblsp more for brushing on scones

3 Tblsp granulated sugar

1 egg

1 tsp vanilla

Additional or decorative sugar

Preheat oven to 425*F. Spray cookie sheet with cooking spray. (I lined mine with foil first).

Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 Tblsp sugar, the egg & vanilla in a medium bowl until soft dough forms. (I needed an additional teaspoon of whipping cream so my dough would stick together. You do not want this dough wet though. It is very dry & crumbly.)

Pat dough into 8-inch circle on cookie sheet. (If dough is sticky, dip fingers in Bisquick mix.) Brush circle with additional whipping cream; sprinkle with additional or decorative sugar.

Cut into 8 wedges with a long knife or pizza cutter, but do not separate.

Bake about 12 minutes or until golden brown. Carefully separate scones. If possible, serve warm.


Make it even easier by making drop scones. Heat oven to 400*F. Drop dough into 8 mounds onto greased cookie sheet; pat slightly to flatten. Bake 10-12 minutes or until golden brown. If making the pumpkin scones, brush & drizzle glazes after scones have cooled on a wire rack.

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