Pumpkin Smash

Que up “Monster Mash” because it’s fall y’all! The time of spooky movies, delicious candy treats, fall-scented candles, fun costumes, carving jack-o'lanterns and of course, the ever-famous PSL (pumpkin spice latte) are all here. Yes; even in hot, 90 degrees California fall is nevertheless upon us and I or one am ready. I remember growing up one of my favorite fall treats was the pumpkin scones at Starbucks. My dad would occasionally stop by Starbucks on our way to school in the mornings. Those days were such a treat, especially when that delicious scone was sitting in the display case ready to be plucked up. My sisters and I all had to share that one scone so as you can imagine every bite was greatly savored and highly coveted. Of course this was all way before the fall pumpkin craze of recent years; now it’s pumpkin flavored everything from cookies and pancakes to soups and coffee, you name it! If it’s fall, it’s gotta be pumpkin.

So keeping in step with the times, I thought I’d share one of my favorite pumpkin delectables for you to try for yourself. You can bring home the pumpkin scone to your home with the Starbucks copy-cat recipe! So go on and trick or treat yo’ self to this yummy pastry this fall season.


Ingredients


Scone:

2 cups all-purpose flour

7 tbs. sugar

1 tbs. baking powder

½ tsp. salt

½ tsp. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. ground cloves

¼ tsp. ground ginger

6 tbs. butter

½ cup canned pumpkin puree

3 tbs. half-and-half

1 large egg


Glaze:

1 cup powdered sugar

2 tbs. milk

Vanilla extract to taste


Scone Instructions

1. Preheat oven to 425 degrees F. Use either a baking stone or line a baking sheet with parchment paper.


2. Combine all dry ingredients: flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger into a large bowl. Then cut butter into the dry mix using a pastry knife (pictured below) or using

a fork until the butter is mixed into the dry ingredients is a crumbly consistency with no obvious large chunks of butter. Set this mixture aside.


**Pro Tip: If you’re a baker and don’t already have a pastry knife, I could seriously consider getting one for your kitchen. It’s an incredibly useful tool that you will find yourself using a lot.


3. In a separate large bowl, whisk together the wet ingredients: pumpkin puree, half-and-half and egg.


4. Fold in wet ingredients to the dry using a wooden spoon until fully cohesive.


5. This is where you can get creative in how you want your scones to look. You can either take the dough straight out of the bowl and form it into a ball and put them onto the baking sheet. Or you can roll out the dough on a lightly floured surface

and use cookie cutter with whatever shape you would like, a circle, square or triangle. Point is, there is no wrong answer here!


6. Once your dough is on the baking sheet, let them bake for 13-15 minutes. The scones should turn a slightly brown.


7. Place baked scones onto a drying rack.


Glaze Instructions

1. Place the powdered sugar, milk and vanilla extract into a mixer and let is whisk together on high until completely combined.


2. Wait until the scones have cooled and either drizzle or use a brush to paint on the glaze.


Once you make these yummy pumpkin scones, you’ll be the hallow-queen of the kitchen! No matter whether you’re just enjoying them at home, serving them at a party or bringing them to a potluck, these scones will be the pick of the patch.

And that’s the dirt!





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