Best Ever Starbucks Pumpkin Scones

Scones and Pumpkin are my favorite; how could I possibly miss it out, especially during this beautiful Season of the year ~ smile ~

These Scones are so soft and delicious; and just love the glaze ~ Yummy Yum! ~

Ingredients:

For the scones:

1/2 cup pumpkin puree (freshly steamed and mashed)

1 egg

1/4 cup whipping cream

2 cups plain flour (sifted)

1/4 cup caster sugar (I reduce as there is additional sweetness from the glaze)

1 tbsp. baking powder (sifted)

a pinch of salt

1 tsp. ground cinnamon

80 g. unsalted butter (cold)

For the glaze:

2 cups icing sugar

2-3 tbsp. whipping cream (I add more than 3 tbsp.)

2 pinches ground cinnamon

Methods:

1. In a medium bowl, combine pumpkin puree, egg and whipping cream with a fork.  Set aside.
2. In a separate bowl, combine flour, sugar, baking powder, salt and cinnamon with a wire whisk.
3. Cut the cold butter into cubes and add to the flour mixture.  Use a pastry cutter to process until all the butter has turned into thin sheets distributed throughout the flour mixture.  You can use your hand to do this, but I did not as I have warm hands.
4. Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber spatula gently until it's mixed about half way.
5. Tip the half-mixed dough onto a floured work surface.  Using your hands, pick up half the dough and fold it over the other half.  Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated.  As you do this, slowly create a round shape about 1 1/2" thick.
6. Slice the round dough into 8 triangular pieces and place them on the prepared lined baking sheet.
7. Bake in a preheated oven of 190 degree Celsius for 20-22 minutes, or until the scones have puffed up slightly and are firm to the touch.  If the scones start to brown on top, remove them from the oven so they don't over-bake.
8. Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
9. While the scones are cooling, make the glaze by combining the icing sugar and whipping cream in a medium bowl.  Add the icing sugar first and whisk while adding the whipping cream one tablespoon at a time until a thick glaze forms.
10. Divide the glaze into 2 separate bowls.  Leave one bowl aside (this will be white glaze) and to the second bowl add the cinnamon and whisk to combine (this will be the spice glaze)
11. When the scones are cool, dip them upside down into the spice glaze until the glaze coats the top of the scones.
12. Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
13. Add the white glaze to a small piping bag, snip off the end and pipe the white glaze on top of the spice glaze to create a lined pattern, or any pattern of your choice.  Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
14. Let's enjoy these delicious scones....

This recipe is adapted from 'thebusybaker.ca' by Chrissie with slight adjustments to suit my baking preferences.