Last month, we were having issues with our Internet. I work out of my home so having no Internet and a service company that tells you that they can’t come for a few days results in many trips to local cafes…and a lot of coffee. A few hours without the Internet both on my computer and on my phone left me feeling somewhat helpless, a little lost, and extremely frustrated. I’m not really sure what the world did without Internet.
After packing up my supplies, I hopped in the car and headed to the nearest Starbucks to borrow their wifi and have my first sip of a Pumpkin Spice Latte of the season. I positioned myself in a small corner of the coffee shop along the window that lined the sidewalk and spent hours trying to catch up on work and emails as the world whizzed by on the other side of the window.
Thanks to our Internet outage and Starbucks, my taste buds were immediately reminded of the tastes of fall. Ever since then, I’ve been stocking up on pumpkin puree whenever I go to the grocery store. I’ve been perusing the images on Pinterest as I tried to find the perfect recipe to help satisfy my pumpkin-craving taste buds. I was determined to find the perfect recipe that would help me officially ring in the fall season.
Usually I try to create my own recipes but as I racked my brain and tried to come up with a new muffin or cookie recipe that used pumpkin puree, I knew that I needed something a little different. That’s when I came across a recipe for Starbucks Pumpkin Scones. It was at that moment that I was immediately taken back to my days spent at Starbucks, sipping on my first taste of pumpkin for the season.
This morning, my husband and I sat down to enjoy the icing drizzled pumpkin scones with freshly brewed coffee. After his first bite, he looked at me and said, “This is my first taste of pumpkin this fall.” I love how in a very unique way, my husband and I were able to enjoy our first taste of pumpkin this fall together thanks to these scones.
Pumpkin Scones with Pumpkin Spice Icing
- 2 cups all-purpose flour
- 3/4 cup granulated 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
- 1/2 cup canned pumpkin
- 3 tablespoons half and half cream
- 1 large egg
- 6 tablespoons cold butter, cut into small cubes
- 1/2 cup powdered sugar
- 1 tablespoon water
- 1/2 tablespoon pumpkin pie spice
- Preheat oven to 425 degrees. Spray a baking sheet with cooking spray or line the baking sheet with parchment paper. Sprinkle a light dusting of flour over the cooking spray or parchment paper.
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.
- Whisk together the pumpkin, half and half, and egg in a separate bowl.
- Use a pastry cutter, fork, knife, or food processor to cut the butter into the dry ingredients. Continue cutting the butter into the mixture until the mixture resembles fine crumbs.
- Fold the wet ingredients into the dry ingredients.
- Form the mixture into a ball. The mixture will be sticky so you might want to flour your hands.
- Place the mixture onto the prepared baking sheet and form the mixture into a rectangle (approximately 9×3 inch rectangle).
- Use a knife or pizza cutter and slice the dough twice through the width so that the dough is in thirds.
- Slice each rectangle diagonally so that you have six triangles. Pull apart the triangles so that you leave at least an inch between each triangle.
- Bake 14-16 minutes or until a toothpick inserted in the middle comes out clean.
- Drizzle the icing over the warm scones. To make the icing: Combine all of the icing ingredients in a small bowl and stir to combine.
- Serve warm.
What is your favorite fall treat?
*Recipe adapted from Recipe Girl