1 Picture
Ingredients
- 2 cups all-purpose flour
- 7 TBSP sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 TBSP cold butter
- 1/2 cup canned pumpkin
- 3 TBSP half-and-half
- 1 large egg
- Sugar Glaze
- 1 cup icing sugar
- 2 TBSP whole milk
- Spiced Glaze
- 1 cup icing sugar
- 2 TBSP whole milk
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
Details
Servings 6
Preparation time 15mins
Cooking time 27mins
Adapted from food.com
Preparation
Step 1
Directions:Prep Time: 15 mins
Total Time: 30 mins
1 TO MAKE THE SCONES:
2 Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3 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.
4 In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5 Pat out dough onto a lightly floured surface to 3/4" -1" thick. With a 2 1/2 - 3" cookie cutter cut out rounds. Place on prepared baking sheet.
6 Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7 TO MAKE THE PLAIN GLAZE:
8 Mix the icing sugar and 2 TBSP milk together until smooth.
9 When scones are cool, use a brush to paint plain glaze over the top of each scone.
10 As the white sugar glaze firms up make up the spiced glaze.
11 Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
Review this recipe