I am not a big scone eater in general. I find them hard and dry and too crumbly most of the time. I also don’t frequent Starbucks that often as most people do. Sacrilege I know. I just don’t drink coffee and I can’t fathom spending $5 on a cup of joe. It’s not that I don’t like coffee, I happen to love the taste and smell of a freshly brewed pot. It’s just that coffee does not like me. Not one little bit!!! I don’t know if it is a true food allergy or not but one cup and I am sick ALL DAY! Now knowing that I don’t frequent Coffee Shops that often I had not had a chance to try these Pumpkin Scones that everyone at work has been raving about.
It was like Christmas morning for them when they said that Starbucks was now serving them. There was much delight and running down the street to grab a venti mocha caramel macchiato non-fat whipped soy milk espresso whatchamadoodle and a pumpkin scone. So there are my coworkers blissfully drinking and noshing away and umming and ahhing! The next day I had them get me a scone just to see what the hoopla was all about. And yep it was dry and crumbly…… I just don’t get it. First of all, scones are an English Tradition and are served with Tea. Tea is something I do drink and I drink a lot of it. Mug after mug after mug.
I take it with traditional 2 sugars (Splenda) and a splash of milk. Most of the scones I have had over the years have currents in them and taste like dried-out Irish Soda Bread. (Which I love! but it must be eaten all the first day) Then I started seeing all these posts floating around about how they have perfected the Starbucks Pumpkin Scone. Ok let’s tackle this I say to myself. I want to see if I can make a scone that is not dry and crumbly but dense and moist.
Read Also:- Cinnamon Glazed Pumpkin Coffee Cake Recipe
I read dozens of recipes from various blogs, I looked in my cookbooks and magazines. I just didn’t see anything that really struck me as a great recipe for this challenge I had set up for myself. I liked parts of the two recipes. The first one called for clotted cream. Who doesn’t love Devonshire cream?! Well, seeing as I live in Kansas City and my local Price Chopper doesn’t carry anything that wonderful I moved on to the second recipe.
The first attempt did not go so well, I think there might have been a typo in the measurements. It was just a gooey sticky mess, not a nice workable dough as it showed in the pictures. Luckily the second attempt was very successful I used more flour and less cream and voila! We had success!! Let me say this was the first scone that was dense and moist and not dry and crumbly!
I think I have been converted! I am going to use this base recipe and change up the fillings. Applesauce, blueberry filling, strawberries! Oh my, the list is endless! And the best part I made the whole batch for under $5 versus buying just one scone for $4! Hip Hip Hooray! Plus once you make your own venti mocha caramel macchiato whipped fat-free soy milk whatchmadoodle you will never need to go back. You are the new barista and you rock! So try these scones and have a mug of my Chai Latte and you will be so happy that you did!
This recipe was inspired by Recipe Girls Starbucks Pumpkin Scones and Pumpkin Scones in The New York Times Cookbook
- 3 cups AP flour
- 1tbs baking powder
- 3/4 cups sugar
- 1/2 tsp of each: salt, cinnamon, nutmeg
- 1/4 tsp of cloves and ground ginger
- 1 egg
- 2 tbs half and half ( I used my Pumpkin Spice Creamer) plus more for glazes
- 1/2 cup pumpkin puree
- 1 cup powdered sugar divided
- pumpkin pie spice
- For the Latte:
- 2 bags of Chai Black Tea
- Pumpkin spice creamer
- fat free whipped cream (the fun kind in a can!)
- pumpkin pie spice for garnish
- in a large bowl combine all the dry ingredients
- in a different bowl whisk the egg, cream and pumpkin
- fold into the dry ingredients
- the dough will be stiff and easy to work with once it is all combined
- kneed the dough a few times until pliable
- on a parchment lined cookie sheet form the dough into a 9 x 3 rectangle about 1 1/2 inches thick
- cut the dough into triangles (now I know why I failed Geometry! My triangles looked like rhombus’)
- bake at 425 for 14 min
- remove and cool
- There are 2 glazes to this! (genius Recipe Girl!)
- first glaze is 1/2 cup powdered sugar and 3 tbs pumpkin creamer
- whisk till combined
- use a pastry brush to coat the scones
- second glaze is 1/2 cup powdered sugar 2 tbs pumpkin creamer and a dash of pumpkin pie spice
- once the first glase is set brush this glaze over the top on all sides
- For the Latte:
- boil water in the kettle
- use 2 bags per mug for a stronger taste 1 for less strong (I like my tea strong)
- 1 tbs pumpkin creamer
- 1 tsp sugar or no calorie sweetner
- let steep for at least 2-3 minutes
- remove bags and put the whipping cream on top and sprinkle a little pumpkin pie spice on the whipped cream!
- This makes 1 mug repeat as often as you need
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