Pumpkin Scones with Glaze

By Vickie

Ingredients

• GLAZE:
• 4-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons Baking Powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 eggs
• 1-1/4 cups canned pumpkin
• 3/4 cup milk, divided
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1/4 teaspoon pumpkin pie spice

Preparation

Step 1

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm. Yield: 16 scones.