Tuesday, September 11, 2012

Starbucks Pumpkin Scone - Bars

With Fall just around the corner, pumpkin sounds good. Not a big pumpkin spice latte fan (thank you but I will stick with my caramel latte) but I really love pumpkin bread. And Starbucks Pumpkin Scones. After working there for 2.5 years, its one of the few things I miss (that and the free coffee each week). So I found a recipe on Pinterest that doesn't use a ton of flour. Today is the first real dreary, Seattle like day since moving over here and I feel inspired.

This recipe comes from Just The Little Things.

Starbucks-ish Pumpkin Scones

2 cups all-purpose gluten free flour
1/4-1/2 cup sugar *somewhere between there, and I used white sugar but would probably do brown next time
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
3/4 cup canned pumpkin
5 tablespoons half-and-half
1 large egg

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.

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.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball* dough didn't really form into a ball for me, it was a bit wetter, so I just poured it out onto a baking sheet

*Do this step if your dough forms a ball* 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.

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). A squirt bottle works great for this, or you can drizzle with a whisk.

After they were baked

My husband says these are good. A "got milk" kind of bar.

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