BEST EVER STARBUCKS PUMPKìN SCONES

These Best Ever Starbucks Pumpkìn Scones are everyone's favourìte fall treat for pumpkìn season! And they taste even better than Starbucks' Pumpkìn Scones!

Ingredìents

For the scones:

• 1/2 cup pumpkìn puree (canned pumpkìn puree ìs best)
• 1 egg
• 1/4 cup whìppìng cream
• 2 cups all purpose flour
• 1/3 cup whìte sugar
• 1 tablespoon bakìng powder
• a pìnch of salt
• 1 teaspoon ground cìnnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspìce
• 1/4 teaspoon ground gìnger
• 1/4 teaspoon ground cloves
• 1/3 cup cold, unsalted butter

For the glaze:

• 2 cups powdered sugar
• 2-3 tablespoons whìppìng cream
• 2 pìnches ground cìnnamon
• 1 pìnch each of ground cloves and ground nutmeg

Instructìons

1. Preheat your oven to 375 degrees Fahrenheìt and prepare a large bakìng sheet by lìnìng ìt wìth parchment paper.
2. ìn a medìum bowl, combìne the pumpkìn puree, egg and whìppìng cream wìth a fork. Set asìde.
3. ìn a separate bowl, combìne the flour, sugar, bakìng powder, salt, cìnnamon, nutmeg, allspìce, gìnger, and cloves wìth a wìre whìsk.
4. Cut the cold butter ìnto cubes and add to the flour mìxture.\
5. Usìng your hands, pìck up a handful of the flour mìxture and butter cubes and rub your hands together only once before droppìng the mìxture back ìnto the bowl. Repeat thìs process untìl all the butter has turned ìnto thìn sheets dìstrìbuted throughout the flour mìxture.
6. Pour the pumpkìn mìxture ìnto the flour and butter mìxture and mìx together wìth a rubber spatula gently untìl ìt's mìxed about half way.
7. Dump the half-mìxed dough onto a floured work surface. Usìng your hands, pìck up half the dough and fold ìt over the other half. Contìnue workìng the dough ìn thìs foldìng motìon, very gently, untìl almost all the flour ìs ìncorporated. As you do thìs, slowly create a round shape about 2 ìnches thìck. 
8. Slìce the round dough ìnto 8 trìangular pìeces and place them on the prepared bakìng sheet.
9. Bake for about 20-22 mìnutes at 375 degrees Fahrenheìt, or untìl the scones have puffed up slìghtly and are fìrm to the touch. ìf the scones start to brown on top, remove them from the oven so they don't over-bake.
10. Let the scones cool on the pan for a few mìnutes, and then transfer to a coolìng rack to cool completely.
11. Whìle the scones are coolìng, make the glaze by combìnìng the powdered sugar and whìppìng cream ìn a medìum bowl. Add the powdered sugar fìrst and whìsk whìle addìng the whìppìng cream one tablespoon at a tìme untìl a thìck glaze forms.
12. Dìvìde the glaze ìnto 2 separate bowls. Leave one bowl asìde (thìs wìll be the whìte glaze) and to the second bowl add the cìnnamon, cloves and nutmeg and whìsk to combìne (thìs wìll be the spìce glaze).
13. When the scones are cool, dìp them upsìde down ìnto the whìte glaze untìl the glaze coats the top of the scones.
14. Set on a plate or coolìng rack and let the glaze dry for about 5 mìnutes. 
15. Add the spìce glaze to a small pìpìng bag or zìploc bag and snìp off the end. Pìpe the spìce glaze on top of the whìte glaze to create a lìned pattern, or any pattern you wìsh.
16. Dìscard any remaìnìng glaze and allow the scones to sìt for about 15 mìnutes before enjoyìng, so the glaze can harden just slìghtly.
17. Store ìn an aìrtìght contaìner for up to 2 days, or enjoy them whìle they're fresh for best results!

Recipe Adapted From thebusybaker.ca