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Thursday, October 28, 2010

Pumpkin and ginger scones

If you like food as much as I do, then this time of year is a great chance to give your taste buds a workout. So many seasonal items are in abundance right now and none more so than the grandmaster of them all, the pumpkin!
I'm going to come right out and say it. Yes one of my choice coffee's would be Starbucks. Wait before I'm booed and pelted with rotten gourds I'm not attracted by the company and their alluring shops and I'm definitely not a latte frappe doppia kinda guy. I just like their strong fresh bold blends and also the pumpkin scones they push out at this time of year. Yes those scones which inspired me to make some today. I actually came across the original recipe for the Starbucks scones and then I adapted it by throwing in some chopped up pieces of candied ginger which I need to move out of the pantry. I just ate one and I was pleasantly surprised at how similar they actually were to the ones on sale. The only difference being the thickness of the frosting. Also don't be shy with the spices, I added some extra just because I like that fall flavor.

So here's the recipe adapted from,

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
3 tablespoons half-and-half
1 large egg
1/2 cup chopped candied ginger (if you like it)
Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk
Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

 Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3 Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4 In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5 Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6 Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.


  • Mix the powdered sugar and 2 tbsp milk together until smooth.

  • When scones are cool, use a brush to paint plain glaze over the top of each scone.

    Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).


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