So I said hell i'm making them.
they are wonderful, way better than starbucks. I have a feeling i'm going to have a hard time keeping these in my house.
These are softer than normal scones which i like, they don't crumble as much as the store bought ones, if you bake them a little bit longer they would be more cookie like.
It may seem like a lot of ingredients but it's really not and should be items you already ave in your pantry.
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp 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 light-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, chilled (don't chill in can)
- 3 1/2 Tbsp buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp honey
- 1 Tbsp half and half Glaze
- 1 1/2 cup powdered sugar
- 2 Tbsp half and half, then more as needed
- 1 tsp vanilla extract
- 1 tsp maple extract
- 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 to baking sheet or aluminum foil (because that's what i used lol) and bake 15-18 minutes, about 23 minutes if you want a cookie like scone.
After they have finished baking set them on racks to cool. Make your glaze, just mix all the ingredients until they are smooth.
turn the cooled scones upside down and dip them in the glaze and set them back on the rack to set.