Starbucks Pumpkin Scones

I don't know how Starbucks' scones taste like. According to Recipe Girl this pumpkin scone tastes better than Starbucks! Therefore I really tempt to try out.  

I'm glad I did make this pumpkin scone as it really a great scone! It is light and airy! Furthermore pack with goodness of pumpkin. Scones lover should try this. You will like it at the very 1st bite :)
 

Apart the recipe, I learn a new way of shaping and baking the scones. Do read and find out. I omit the glaze as I like to have my scones with jam instead.

Adapted from Recipe Girl (Source from Top Secret Recipes)
Ingredients:
(A)
2 cups all-purpose flour(chilled)
3/4 cup granulated white sugar(reduced to 50g)
1 tablespoon baking powder
1/2 teaspoon salt (reduced to 1/4 teaspoon)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves*
 
6 tablespoons cold butter, cut into cubes (about 90g)
 
(B)
1/4 teaspoon ground ginger*
1/2 cup canned pure (unsweetened) pumpkin(used fresh mashed pumpkin)
3 tablespoons half and half cream(replaced with milk)
1 large egg
 
* ground cloves -I pound cloves into powder
* ground ginger -Grated from fresh ginger. Tip: store the fresh ginger in freezer till hard before grate.
 
Methods:
1. Preheat oven to 220°C. Get ready parchment paper (can fit into baking pan).
 
2. In a large bowl, whisk together dry ingredients (A).
 
3. In a separate bowl, whisk together ingredients (B).
 
4. Use a pastry cutter to cut butter into the dry ingredients (I used hand). Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
 
5. Fold wet ingredients into dry ingredients then form the dough into a ball. The dough will be wet (sprinkle a little flour if too sticky to handle).  

6. Pat out dough onto the lightly floured baking sheet and form it into a 3cm thick rectangle (about 22cm long and 8cm wide). Cut the dough into squares, then into triangles. Gently pull the triangles apart, leaving about 2cm space between each one.
 

7. Bake for 15-18 minutes or till brown. Remove and cool on wire rack. It is best to serve warm.

Another scone recipe for this time Bake-Along event hosted by Zoe from Bake for Happy Kids, Lena from Frozen wings and Joyce from Kitchen Flavours .