Brent doesn’t make a lot of requests.  Over the last 15 years of marriage he has dutifully ate everything I put on the table.  The beginning was a little rough, but you would never know it from the smiles and nods.  I probably should’ve checked his napkin.  My mom and my mother-in-law, countless church ladies, Martha Stewart and the Barefoot Contessa didn’t give up on me.  I practiced my way through cooking dinners and making treats.  So, when Brent asked if I’d make him his favorite Starbucks snack I was all over it.  He loves the pumpkin scones that they start filling the counters with this time of year.

To be honest with you, when I started researching recipes, I had never eaten one.  After 3 kids, I just can’t afford to be eating scones.  Hello, calories.  I started researching and ended up trying this recipe.

It was super easy…just dumping ingredients into the food processor.  I made a little powdered sugar glaze because I thought I remembered Starbucks having a glaze on top of theirs.  (We’ll re-touch on that subject in a bit.)

The hardest part was patting the dough into circles.  Next time I want to do 4 smaller circles instead of 2 big circles.  I love the petite scones that you see at Starbucks.

They turned out really good.  A nice flavorful scone that wasn’t too dense.  It wasn’t overly sweet either.  They passed the Brent-test.  THEN. Then, I asked him to bring me home a piece of pumpkin scone the next time he ordered one.  I’ll just show you a side by side comparison.  And this is the picture of the pumpkin scone off the Starbucks website.  (They need to take better pictures, by the way.)

My sad little scone had frosting envy.  What I remembered as a glaze was a full-on drench in frosting.  PLUS some more pumpkin drizzle on top of the frosting.  So, let’s just not tell my kids about the Starbucks version, okay?