Ingredients for Tsr Version Of Starbucks Pumpkin Scones By Todd Wilbur
- All Purpose Flour
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- Ground Ginger
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- Canned Pumpkin
- ½ cup half-and-half
- 1 large egg
- 1 ½ cups powdered sugar
- Whole Milk
- Ginger
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How to Make Tsr Version Of Starbucks Pumpkin Scones By Todd Wilbur
- Preheat oven to 425°F (220°C). Lightly grease or line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and pumpkin pie spice.
- Cut in the cold butter using a pastry blender, fork, or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, half-and-half, and egg.
- Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Use a sharp knife or pizza cutter to cut the rectangle into six equal triangles.
- Place the scones onto the prepared baking sheet.
- Bake for 14-16 minutes, or until the edges are lightly golden brown.
- Transfer the scones to a wire rack to cool completely.
- For the plain glaze: Whisk together 1 ½ cups powdered sugar and 2 tablespoons milk until smooth. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the scones are completely cool, brush the plain glaze over the tops.
- For the spiced icing: In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon pumpkin puree, ½ teaspoon pumpkin pie spice, and 1-2 tablespoons milk until smooth. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency.
- Drizzle the spiced icing over the cooled scones. Allow the icing to set before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
241g
Fat
42g
Carbs
31g
