Ugh, what the frak (yes I watch Battlestar Gallactica). This morning has not gone as I foresaw.  Let me start by saying the weather for approximately 29 hours in Washington DC has been as I’ve always dreamed: dreary, chilly, and sweater weather.  I’m not a fan of spring and summer–I’m the odd soul who wants fall and winter. This perplexes my mother to no end.  Sure, I complain through winter as everyone else but that doesn’t mean I don’t like it, right? 

So this morning, James and I were getting ready for work and instead of making coffee and eating cereal or toast like I always do I decided I needed to go to Starbucks and partake in a pumpkin overload by ordering a pumpkin spice latte and a pumpkin scone.  Did it happen, NO.  Sorry about that, that’s the caffeine deficiency talking, let me fix that [gulp gulp gulp] okay I’m back. Apparently Starbucks doesn’t run on the weather pattern schedule when releasing their speciality drinks.  Can you believe that?  Not accomodating a pumpkin deprived soul who randomly wants pumpkin in her life?  I don’t get it either.  I sort of feel like Liz Lemon in the 30 Rock episode entitled Sandwich Day.  Pumpkin day is a magical day (oh joy!) and to take that away from someone is just criminal I say…criminal! 

But you know what?  I’ve found a way around the Starbucks monsters…that’s right I have a pumpkin scone recipe that is secret.  Alright, so it’s not secret–I found it on the Intertubes and it was clearly labeled “Starbucks Pumpkin Scones”. I feel like I just gained an enormous amount of power just now.  I can’t say if I’ll use my powers for good or for evil…I haven’t had enough caffeine yet to determine that.  While I sip my soy chai (despite it’s snobby sounding drink name it’s delicious and dairy sadly is not my digestive friends), I thought I’d share this recipe for those of you out there who have experienced the same level of dissapointment as I did this morning.  I’m really vamping this up to be something, aren’t I? Anyway, this is a special treat that I intend to make tonight to rectify this unfortunate situation. This is for all you pumpkin lovers out there…

Starbucks-ish Pumpkin Scones

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
Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

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.
In a separate bowl, whisk together pumpkin, half and half, 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 for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Glaze:
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

Icing:
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.