Ingredients
- pumpkin spice scones
- adapted from almost every pumpkin scone recipe i found online
- 30 minutes, makes 8
- 2 cups flour
- 1/2 cup 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, cut into small cubes
- 1/2 cup canned pumpkin puree (not pie filling)
- 3 tablespoons half & half
- 1 egg, beaten
- spice glaze
- 1 cup powdered sugar
- 1 tablespoon + 1 teaspoon (a splash) of milk
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Preparation
Step 1
preheat oven to 425F and line a sheet pan with parchment or use a silicone baking mat.
whisk flour, sugar, baking powder, and all spices together in a large bowl. using your fingers or a pastry blender, cut the butter into the flour mixture until the mixture is crumbly, similar to really coarse sand.
in a separate bowl, whisk the pumpkin, half & half, and egg together.
add the wet ingredients to the dry and mix just until combined.
turn the dough out onto a cutting board (it shouldn't be wet enough to stick to the board, but if it does, add a bit of flour). form into a loose ball and flatten into a circle about 1 to 1 1/2 inches thick. cut into eight wedges and place (so they aren't touching each other) on the baking sheet.
bake 12-15 minutes, until light brown. cool on a wire rack. drizzle with spice glaze when cool.
spice glaze
whisk the sugar and spices together. add the milk 1 teaspoon at a time until thin enough to not completely hold it's shape. drizzle over cooled scones.