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

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

Directions:
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.

Glaze:
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.

Icing:
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.