These are great for the holidays…or any other time of the year.
I am enjoying one right now on this cool Halloween morning, these are delicious. I opted for the spice glaze, but made it a tad different. I always make a powdered sugar glaze by heating up 1-2 tsp butter and a few Tbs heavy cream. Then add in the PS and spices, oh and always a touch of vanilla. I also added a touch of vanilla to the scone dough. Great recipe!
I had to give 5 stars because they were too good not to even though they do not taste like the Starbucks pumpkin scones. This is the first review I’ve written in 10+ years of using internet recipes, that’s how good I and everbody else thought they were. I agree with doubling the spices and please don’t consider skipping the glaze.
Exactly like starbucks!!!
Here are my tips:
– Baking is an exact science (unlike cooking which can be tampered with). never stray from the quantities given. remember that the principal ingredients of most deserts are the same, its the quantities that make a muffin different than a cupcake, biscotti, bread..etc
– freeze your butter.. it has to be cold. dont use warm or room temperature butter.. see first argument
– DONT overmix the flour with the wet ingredients, that will cause the scones to not be soft and be more bread-like.. i.e. do not activate the gluten in the flour too much.
– flour your knife when cutting the scones so that the knife cuts perfect shapes for you
– flour your hands and surface while manipulating the dough since it is a very very wet dough (it’s supposed to be wet, yes)
– dont be cheap with the spices, pumpkin is almost flavorless
– use a large chef’s knife of course, if you dont own one… drop everything and go buy one, not for this recipe but its a weapon
– use a large cookie sheet to get good spacing and parchment paper to get a nice crisp bottom. prepare this sheet before you get your hands dirty. while you are at it, start preheating the over as soon as you walk into the kitchen. 15 minutes. (thats how long it will take you to prepare everything).
– i cheated and bought pumpkin pie spice, which comes a mix of nutmeg, ginger, allspice, cinamon, cloves… and maybe even cardemom.. i was going to buy cloves because thats the only spice i was missing, but what the hey. it came out perfect
– bake thick pastries like this one at the TOP side of your oven, otherwise the bottoms will burn before the time is up
– NEVER open the oven until almost time. it will give a drastic temperature drop which will mess with the recipe.. see argument 1.
– the best way to know the scones are ready is when you start to smell them.. when you do, leave them in for a couple more minutes and then they will come out perfect, no need to even test them
– i spread the white glaze with a spoon, and the spiced glaze with a fork. very good results. i only made the first glaze.. topped the scones, and then dumped the spices in the left overs to create the 2nd glaze.. didnt need a second batch of sugar.
– dont start making the glaze until the scones have cooled a bit. take this time to clean up if you like. this is because you dont want the sugar to firm up before it is ON the scone.
– im a classic person, so i made them the starbucks size. and i wouldnt stray 1 bit from the recipe. but it might make sense for someone else to make them smaller. just so people will not be hesitant to take a 2nd one. maybe next time i’ll make mini scones and take them to the office.
2 cups all-purpose flour
1/3 cup brown sugar, packed
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