Starbucks Pumpkin Spice Latte and Perfect Oatmeal…HAPPY FRIDAY!
The best thing about my job is listening to NPR’s Morning Edition….how do I live so long without it?
I made these at the beginning of September and am just now getting around to posting them. I actually made two batches of these they were so good! I enjoy scones way more as an adult, as a child I found them dry and bland. Even still sometimes they are. These however are much more cake like, a little soft, the recipe describes them as more like Starbucks Scones.
The recipe is from this website and goes as follows:
Combine in a large bowl:
2 cups unbleached all purpose flour
7 tbsps granulated sugar
1 tbsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼tsp ground cloves
6 tbsps cold, unsalted butter, cut into chunks
In a separate, small bowl whisk together:
½ cup cooked pumpkin (I used the stuff that I went crazy and bought 50 million cans of last Thanksgiving. I don’t KNOW why!)
3 tbsp half & half (I just used 1 tbsp heavy cream to 2 tbsps 1% milk, because that’s what I had. I imagine whole milk would work okay, too.)
1 large egg
Combine wet ingredients with dry, being careful not to overwork the dough. This is tricky because they really don’t want to combine. I used a cutting motion with the side of my plastic spatula that is probably so not approved by the Culinary Institute of America but screw them, because these are the bomb anyway.
Turn out onto a lightly floured surface, pat to 1 inch thick and cut in the shape of your choice. Bake at 425˚ for 16 – 17 minutes. When done, remove to cooling rack to cool completely.
I iced them first with confectioners sugar blended to a thick glaze with cream and milk. No exact measurements, just mess with it till you get the consistency right. Not to thin, though! Then, when that had hardened up a little, I mixed even MORE confectioners sugar with the spices in the scones to an ever THICKER consistency, and drizzled it over the top. It looks like a lot of icing, but honestly it’s…
a lot of icing. I’m sorry, I couldn’t help it. Happily, that’s one component you can leave out or adjust to your liking.
Now that the weather is SLOWLY creeping out of the 80’s and 90s’ (don’t EVEN get me started on how pissed off I am at Colorado for ruining my LAST fall here! No one wants 96 degree weather in September!) I plan to do more fall baking! I even bought Rachel Ray’s magazine that has so many yummy fall recipes in it! I’m also craving chili like you wouldn’t believe! As soon as it’s a nice 65 degrees I will be having Mr. Gaunt crock-pot some!