Tuesday, 18 September 2012

Pumpkin Scones with Maple Cinnamon Frosting {Starbucks Knock Off}...

This baking project all started when I went thru the Starbucks drive thru to treat myself and they were all out of Pumpkin Spice Scones at 8:30 am in the freakin' morning.
Say what?
So I went home and made my own.
You don't get mad.... you get busy!

And I think that these homemade scones are infinitely better than any thing you could buy.
I even upped the ante and frosted them with a delicious maple cinnamon frosting and sprinkle with vanilla spiced walnuts [I got mine at Safeway}  to make them positively decadent!

Pumpkin Spice Scones

2 cups all-purpose flour
7 Tablespoons 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
6 Tablespoons cold butter
1/2 cup canned pumpkin {not pie filling}
3 Tablespoons half-and-half {or milk, or buttermilk}
1 large egg

1. Preheat oven to 425 degrees.
2. In bowl, mix together flour, sugar, baking powder and spices.
3. Add cold butter and mix with 2 forks or pastry blender until mixture resembles course crumbs.
4. In separate bowl, mix together egg, pumpkin and milk. 
5. Make a well in dry ingredients and add pumpkin mixture.
6. Stir until mixed and mixture becomes a dough.
7. Turn dough onto floured surface a knead gently a few times. Then shape dough into a circle 10-12 inches round and 1 inch thick and cut into 8 sections like a pie to make 8 large scones, or divide dough in half and shape each piece into 2 smaller circles 1 inch think to make 16 small scones.
8. Place scones wedges onto a lightly greased cookie sheet and bake for 10-15 minutes or until puffed up and golden.

Maple Cinnamon Frosting
1 cup cream cheese
4 tbsp. butter, softened
2 tbsp. maple syrup
1 tsp. cinnamon
1/2 cup icing sugar

Beat together ingredients together until light & fluffy. Frost scones and place back in warm over to let the frosting  melt over scones. Then sprinkle with diced vanilla spiced walnuts. Deee-lish!

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