Spiced Pumpkin 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
To make the scones:
Preheat oven to 425 degrees. 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 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
To make the 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.
- Don't over mix the dough once you introduce wet ingredients.
- Can freeze the unbaked scones after cutting and save for later. Bake straight from freezer just adding few extra minutes.
- Before preheating oven, place rack in top half of oven.