Starbucks Pumpkin Scones

Starbucks Pumpkin Scones

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

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.

PLEASE NOTE:
I refuse to post the icing recipes for these scones 'cause I don't think they are necessary. Besides, adding the icing ups these puppies to over 500 calories each.