Cindy's Pumpkin Pie

AllRecipes ^ | October 23, 2004 | Cindy

[carlo3b]

I read this post yesterday but didn't have time to investigate it until today. I was out today and stopped in one of our local Starbucks and asked what kind of pumpkin cookie they had, and this was the only one. It was delicious. I had a recipe that was darn close to it, as a matter of fact, this may be a lot better.. LOL. I hope this is what you are looking for, some of their products are offered regionally ...

"Starbucks" Pumpkin Scone

With this recipe, pumpkin replaces some of the liquid and you end up with a dough that is slightly firmer and less sticky than other scone doughs.  I have used canned pumpkin puree (not the pumpkin pie filling that already has spices and sometimes sugar added) because of its consistency of flavor and texture.  Ground ginger and cinnamon along with brown sugar are used to enhance the pumpkin flavor.  If you like, add the white chocolate and toasted pecans for more taste and texture.

Using buttermilk, instead of cream, and omitting the egg makes a lighter, more bread-like scone.  They are baked at a higher than normal oven temperature to give them a dark, crisp crust.  Use two baking sheets (place one pan inside another) when baking these scones so the bottoms do not  brown too much.

Note:  Have you ever wondered why sometimes your scone dough is too sticky or maybe too dry?  The cause of this is your flour.  Flour absorbs different amounts of liquid depending on the weather (how humid) or its freshness.  So if you find your dough a little too sticky or dry, try adding a little more flour or liquid.

Scone Dough:

• 2 cups all purpose flour
• 1/3 cup light or dark brown sugar
• 1/2 teaspoons ground ginger
• 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1/3 cup chopped white chocolate (optional)
• 1/4 cup toasted and chopped pecans (optional, but do it if you want a real treat)
• 1/3 cup buttermilk
• 1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
• 1 teaspoon pure vanilla extract

Egg Wash:

• 1 large egg
• 1 tablespoon milk or cream
• Turbinado sugar for sprinkling the tops of the scones* (another optional ingredient that makes this special)

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a baking sheet with parchment paper.
1) In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
2) Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.  The mixture should look like coarse crumbs.  
3) Stir in the chopped white chocolate and pecans, if using.  In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture.  Mix just until the dough comes together. Do not over mix the dough.
4) Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick.
5) Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.
6) Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.   Transfer to a wire rack to cool.

Makes 6 scones.
 
*Turbinado Sugar (raw sugar) is a dark brown fine-grained crunchy specialty sugar. It is a completely pure, natural, and chemical free sugar.

[jellybean]

Thanks Sweetie!! I knew you'd come through!! Chef Carlo rides again...yeee haaa...

[mwyounce]

That's all a pumpkin is... a big orange squash.