"Starbucks" Pumpkin Scones (my way, of course)

A couple years ago I noticed that my sister in law kept updating her Facebook status with posts about pumpkin scones that she was baking. Turns out these were the copycat Starbucks Pumpkin Spice scones. When I first made them she suggested I just scoop the dough and make rustic looking scones. This worked great and they were not dry like most scones are from too much handling and kneading.

Yesterday I decided to make scones again but "my way" and with some substitutions. First of all, here are the ingredients that you will need for "my way" (Go here for the original recipe without substitutions):

4 cups of all purpose flour

14 TBS of Sugar 

2 TBS Baking Powder

1 tsp Salt

1 tsp Ground Cinnamon

1 tsp Ground Nutmeg

1 tsp Ground Cloves

1/2 tsp Ground Ginger

12 TBS soften butter (but not melted)

1 15oz Can of Pumpkin Puree

6 TBS Almond Milk or SoySilk Vanilla Creamer

2 Large Eggs

For the Glaze:

1 cup powdered sugar

2 TBS Almond Milk or SoySilk Vanilla Creamer

1 tsp Vanilla Extract

Sprinkle of Cinnamon

Preheat the oven to 425 degrees. Bake for 12-15 minutes.

We are going to do this tutorial collage style (Lets see how it goes - comments?)!  Woot!

• This is my new Pampered Chef Mini Brownie Pan - L.O.V.E. it!  You need one.  I thought it would be interesting to make the scones in this.
• Place butter in your mixer (or use a hand mixer) and start to cream it so it is nice and smooth. The orignial recipe calls for cold butter but since I do these a little different I find it is a lot easier to have room temp butter to make sure it mixes in well. 
• Add in your sugar, pumpkin puree & milk of choice (I was out of Almond Milk and had Vanilla Soy Silk on hand - it was great).
• Mix, mix, mix...

• Mix in the all of the dry ingredients.  Again, it says to mix these separately, but I'm so lazy I just add each thing into the wet dough one by one.  And guess what...it works just fine.  So there... :)
• Press dough into your pan.  I think this would work great in a cupcake pan too and the past I just used an ice cream scooper and scooped my scones on to a baking stone or cookie sheet. 
• Once they are out of the oven they will look super rustic, but hey that is fun, right???
• Now you need to cool those cuties!

• Once your scones are cool you can make your glaze.
• Now drizzle onto the scones with a fork.  This does NOT have to be perfect.  Perftect is boring. 
• Uh...yum!

So these were gone within two days and I was able to make 18 of them in my pan.  So, the verdict is that they were a winner with the family! 

SHOW THE LOVE:  Want that pan I used?  Go here to get your own!  You can order online or contact Jenny.  She is pretty much...awesome.  :)

If you make these scones or make your own substitutions, let me know!