Pumpkin Scones via Starfucks

So yesterday was kind of a shitty day and I was all ready to post my reasons why but then I realized that it would make sense to no one. So I'm going to post this scone recipe instead. I made a couple changes to the original recipe so that's what's posted. But feel free to click her link since she's one of the best foodie blogs I've come across in a while. It's delicious. I had 1 1/2 yesterday and another one today. Today is also a better day even though nothing has changed since yesterday. Is it the scones? Probably not but let's say it is.

Pumpkin Scones
From: Iowa Girl Eats

Ingredients:
2 c flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
6 tbsp cold butter, cubed
1/2 cup canned pumpkin puree (not pumpkin pie filling)
3 tbsp half & half (or whole milk or cream or FF half & half or whatever milk substance you have on hand)
1 egg


For the plain glaze:
1 c + 1 tbsp powdered sugar
3 tbsp half & half

For the spiced drizzle:
1 c + 3 tbsp powdered sugar
3-4 tbsp half & half
1/2 tsp cinnamon
1/2 tsp ground nutmeg
pinch ground ground ginger
pinch ground ground cloves

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat mat and set aside.

In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse (or whisk) to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. If you don't like dirtying your food processor, use two knives or a pastry cutter to blend butter in.

In a separate bowl, whisk together pumpkin puree, half & half, and egg (side note: I only had fat free half & half so I did 2 tbsp of the fat free half & half and one tbsp of heavy whipping cream; I highly doubt it made a difference). Add to flour mixture and pulse until just combined.

Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together (another side note: my dough was very, very sticky and I had to add a lot more flour to get it to where I could work with it). Flatten into a circle 1″ thick. Using a pizza cutter or bench scraper, cut the dough into six or eight pieces, whatever floats your boat (I did eight).

Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.

While scones cool, whisk together the plain glaze ingredients (I ended up adding more half & half to get the consistency right), then once they are completely cool, spoon on top and spread slightly. Let harden for 10 minutes.

Whisk together the spiced drizzle ingredients and drizzle on top (again with the more half & half). Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day (if they last that long).

Enjoy with coffee. Or share with coworkers.


Many moons ago, my friend slipped and called it Starfucks (she was probably drunk) and I could not stop laughing (I probably was too) and ever since then, it's been called Starfucks and should be called that forever and ever, amen.