I am not a big scone eater in general.  I find them hard and dry and too crumbly most of the time.  I also don’t frequent Starbucks that often as most people do. Sacrilege I know. I just don’t drink coffee and I can’t fathom spending $5 on a cup of joe.  It’s not that I don’t like coffee, I happen to love the taste and smell of a freshly brewed pot.  It’s just that coffee does not like me.  Not one little bit!!! I don’t know if it is a true food allergy or not but one cup and I am sick ALL DAY! Now knowing that I don’t frequent Coffee Shops that often I had not had a chance to try these Pumpkin Scones that everyone at work has been raving about.  It was like Christmas morning for them when they said that Starbucks was now serving them.  There was much delight and running down the street to grab a venti mocha caramel machiato non fat whipped soy milk espresso whatchamadoodle and a pumpkin scone.  So there are my coworkers blissfully drinking and noshing away and umming and ahhing! The next day I had them get me a scone just to see what the hoopla was all about.  And yep it was dry and crumbly…… I just don’t get it.  First of all scones are an English Tradition and are served with Tea.  Tea is something I do drink and I drink a lot of it.  Mug after mug after mug.  I take it traditional 2 sugars (splenda) and a splash of milk.  Most of the scones I have had over the years have currents in them and taste like dried out Irish Soda Bread. (Which I love! but it must be eaten all the first day)  Then I started seeing all these posts floating around about how they have perfected the Starbucks Pumpkin Scone.  Ok let’s tackle this I say to myself.  I want to see if I can make a scone that is not dry and crumbly but dense and moist.

I read dozens of recipes from various blogs, I looked in my cookbooks and magazines.  I just didn’t see anything that really struck me as a great recipe for this challenge I had set up for myself.  I liked parts of two recipes.  The first one called for clotted cream.  Who doesn’t love Devonshire cream?!  Well seeing as I live in Kansas City and my local Price Chopper doesn’t carry anything that wonderful I moved on to the second recipe.  The first attempt did not go so well, I think there might have been a typo in the measurements.  It was just a gooey sticky mess, not a nice workable dough like it showed in the pictures. Luckily the second attempt was very successful I used more flour and less cream and voila! We had success!! Let me say this was the first scone that was dense and moist and not dry and crumbly! I think I have been converted!  I am going to use this base recipe and change up the fillings. Applesauce, blueberry filling, strawberries! Oh my the list is endless! And the best part I made the whole batch for under $5 versus buying just one scone for $4!  Hip Hip Horay! Plus once you make your own venti mocha caramel machiato whipped fat free soy milk whatchmadoodle you will never need to go back.  You are the new barista and you rock!  So try these scones and have a mug of my Chai Latte and you will be so happy that you did!

You can find me at these great Linky Parties this week:

Back for Seconds, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha whipped up Wednesday’s, Sweet treats and Swanky Stuff Thursday’s, Just My Crazy Kitchen, Strut Your Stuff Friday’s, I’m loving it Friday’s, Crumbs and Chaos Saturday’s, Weekend Pot Luck!