Starbucks Pumpkin Scones Recipe

I made these today and they were FANTASTIC. If you like Starbuck's Pumpkin Scones, you will love this recipe.

Truth be told, these are so easy, my kids make them without me.

Another truth. I ate three of them by myself.

They're dangerous.

You've been warned.

Starbucks Pumpkin Scones
Recipe adapted from Food.com

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 (I used evaporated milk, because I had it, but non-fat milk works fine)
1 large egg

 POWDERED SUGAR GLAZE (painted on)
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk (I used evaporated milk)

 SPICED GLAZE (the drizzle)
1 cup powdered sugar
3 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves 

Orange food coloring if you want the darker, pumpkin-y color 

Directions:

Preheat oven to 425 degrees F. Line cookie sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Cut butter into the dry ingredients until mixture is crumbly. Set aside.

In a separate bowl, whisk together pumpkin, half and half or canned milk, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

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. Bake at 425 for 14-16 minutes. Scones should be a light brown. Cool on wire rack.

PLAIN GLAZE:

Mix powdered sugar and 2 T canned milk til smooth. When scones cool, brush on glaze to cover tops and sides.

SPICED ICING:

This gives your scones a little extra kick, and looks neat, so don't leave it out.

Combine all ingredients for spiced glaze. Add orange food coloring, a tiny bit at a time, til you get your desired color.

Drizzle icing over scone. You can do this off the end of a spoon, or make your own decorator bag by placing the glaze in a small baggie and snipping the corner off the bag.

The Lightest, Crispiest Waffles Ever

My kids were astounded one day to see frozen waffles in the grocery store. We've always made them. Not from a mix, mind you, and not because I'm a waffle snob. I'm cheap.

After years of making waffles from scratch, I splurged and bought a mix. Know what I discovered? Scratch is better! And the bonus? They really don't take much more time than making them with a mix.

This recipe is the one we have used for years and have always had great results. The waffles are light and crisp. Top them with a little butter, yeah, the real stuff, and drizzle them with syrup and you're good to go.

This post is one of 30 in a series of Family Favorite Recipes. To see the rest, check here.

Image source

As a mom with a wild schedule, I have been known to cook up a bunch of these at once and freeze them in Ziplock baggies.

If you decide to try this, undercook slightly so you can pop them in the toaster later without burning them to a crisp. Let them cool on a wire rack before bagging or they stick together. To reheat, the toaster is the best option I have found to retain some crispness. If you're doing a bunch, put them on a cookie sheet and stick them under the broiler. Just keep an eye on them or they'll burn.The microwave will work in a pinch and are a great option for kids, just don't expect them to be crisp this way.

Waffles

1 ¾ c flour

1 T baking soda

½ t salt

2 eggs, separated

1 ¾ c milk

½ c oil

In a large mixing bowl, stir together flour, baking powder, and salt. Set aside. In a small mixing bowl, beat egg yolks with a fork. Beat in milk and oil. Add to flour mixture all at once. Stir til blended but still slightly lumpy.

In a small mixer bowl, beat egg whites ‘til stiff peaks form. Gently fold beaten egg whites into flour/milk mixture, leaving a few fluffs of egg white. Do not over mix. The egg white is what makes your waffles light and crispy. Cook on a lightly greased waffle iron as usual.

I have used up to ½ whole wheat flour with good results.

Swedish Pancakes - American Style

This is part of my 30 Days of Family Favorite Recipes challenge. To see the rest, clicky here.

This is probably THE most requested breakfast meal in our home. If it's a birthday, this is what they want on their day. If we have company, this is what they want to make to show off.

Image source

The kids love these and tend to eat several, so I taught them how to make them. Makes them appreciate the work that goes into them, you know? These are fast for a small family, so don't let me scare you.

Swedish pancakes are basically a crepe, and we fill them, usually, with butter and powdered sugar that melt into deliciousness. Sometimes we'll use syrup instead, but powdered sugar is the regular go-to topping. Fresh strawberries are good if they're in season and we didn't eat them all the day before, or fresh peaches as pictured above. Not likely, but it COULD happen.

The trick to these is in the wrist and a good, non-stick pan.

Eventually I'll add pictures to this, but for now, use your imagination.

Swedish Pancakes

Ingredients:
4 eggs
2 c milk
2 c flour
1/8 c sugar
butter
powdered sugar

Beat together eggs, milk, flour, and sugar until batter is smooth. It will be thin. If you have a blender, it'll do a great job. You want it as smooth as possible because all your little lumps will show up when you pour the batter out.

Heat a large, non-stick frying pan over medium heat. Add a small amount of butter to the pan to coat. Pour a 3-4 inch circle of batter in the center of the pan, remove from heat, and tilt the pan in a circular motion to make the batter spread out to cover the bottom of the pan. Batter should be 1/8 -1/16 of an inch thick.

When edges appear lightly brown, flip and cook on the other side. These babies cook pretty fast, which is a good thing because kids eat them prety fast.

Remove from pan and top with a sliver of butter, then roll up or fold in half. At this point, I usually have a cookie sheet in the warm oven and I stockpile pancakes so everyone can eat at once. Just as easy to feed each person in rounds, serving up another hot one as it is done.

Now this is the important part. Open these guys up and sprinkle the powdered sugar inside. Not outside. It looks pretty outside, but the deliciousness is the butter/sugar melty center. Eat with a fork, or if you're like us, pick it up burrito style and have at it.