Pumpkin Scones w/a spiced glaze

So b/c I didn't want to do any work tonight I decided to make pumpkin scones w/a spiced glaze. What really brought this on was b/c I was actually productive during the day and did a bunch of work! Sadly, I didn't get everything done that I should have, but eh...it's grad school. I'll just skim the rest of my readings for class tomorrow and rely on my my knowledge of community colleges to work on my roleplaying activity for class. Oh what fun...roleplaying! Sadly it's not that kind of roleplaying.

Ok this just shows that I have totally checked out from school. Now I just really need to edit my thesis propsal for my data analysis final, write a 15 page paper on Hawaiian sovereignty, and a 12 page paper on a policy issue. Blah. Good thing I have recipe hunting to keep me occupied. I've been looking up brine recipes for turkey. Also since I did make pumpkin scones this weekend I think I'm going to make english muffins! I wil also have banana's for banana muffins soon! And I seriously need to do something with apples. If I get some at the farmers market on Saturday I might try do mini apple pies in my muffin tin.

Anyway...J is busy at school doing work. So I brought him a scone to brighten his night. Oddly he has a final due on Saturday when finals don't even begin till after thanksgiving. Screwy professor. Can't wait till he doesn't have any work.

Ok. Here is the recipe I found for the pumpkin scone. It's starbucks pumpkin scones recipe, but I adapted it to make it my own. Sorry to make you read through my boring life.

Note: when baking, I found that 15 minutes was quite enough. That was probably because I didn't flatten the dough enough. So depending on how fat you want your scones you might want to go for 16-18 minutes. If you want them thinner go for 14-15 minutes.

Picture to come. My camer sort of broke so roommate number one had to take a picture. He still has to email me it.

Change to: scones US Metric

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Starbucks Pumpkin Scones Adapted

Ingredients

• 2 cups all-purpose flour
• 8 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon pumpkin spice
• 6 tablespoons melted butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Spiced Glaze

• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pumpkin spice
  

Directions

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
6. TO MAKE THE PLAIN GLAZ
7. Mix the powdered sugar and 2 tbsp milk together until smooth.
8. When scones are cool, use a brush to paint plain glaze over the top of each scone.
9. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
10. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.