Pumpkin Scones

Generally when you think of pumpkin you think of Fall. However, these scones are way too good to only eat during a certain time of year. Enjoy the recipe!!

Scones Ingredients:

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 (I use french vanilla creamer instead)

1 large egg

Sugar Glaze Ingredients:

1 cup plus 1 tablespoon powdered sugar

2 Tablespoons whole milk (or creamer)

Spiced Glaze Ingredients:

1 cup plus 3 tablespoons powdered sugar

2 Tablespoons whole milk (or creamer)

1/4-teaspoon ground cinnamon

1/8-teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Scones Directions:

1. Preheat oven to 425 degrees F.

2. Lightly grease a cookie sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.

4. 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.

5. In a separate bowl, whisk together pumpkin, half and half, and egg.

6. Fold wet ingredients into dry ingredients. Form the dough into a ball. I usually refrigerate for an hour or overnight to make it easier to roll-out

7. Roll out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide).

8. Use a knife or pizza cutter to slice the dough into three equal portions. Cut diagonally to produce 6 triangular slices of dough.

9. Place on prepared baking sheet

10. Bake for 14–16 minutes until scones turn light brown.

11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and 2 Tablespoon milk together until smooth.

2. Brush glaze over the top of each cooled scone.

Spiced Glaze Directions:

1. As sugar glaze firms, combine the spiced icing ingredients.

2. Use whisk to drizzle over each scone and allow to dry before serving.

Makes 6 pumpkin scones. (I can usually get 2 dozen depending on size/thickness)