Pumpkin Scones with spiced Glaze

Pumpkin Scones with Spiced Glaze

Scones

2 cups of flour

7 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp fresh nutmeg, grated

1/4 tsp ground cloves

1/4 tsp ground ginger

6 tbsp unsalted cold butter, chopped

1/2 cup canned pumpkin

4 tbsp half and half (divided)

1 large egg

1 tsp vanilla

Spiced Glaze

1 cup of powdered sugar

2 tbsp milk

1/2 tsp ground cinnamon

1/4 tsp fresh nutmeg, grated

1/8 tsp ground ginger

1/8 tsp ground cloves

Scones

Preheat the oven to 425 degrees. Line a baking sheet with a silpat mat.

Mix the dry ingredients together in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.

In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla together. Slowly add the dry mixture and mix until just combined. Don’t over mix the batter.

Form a ball and place on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick. Cut the rectangle into four squares then cut each square diagonally in half to form a triangle.

Place the triangles onto the baking sheet lined with a silpat mat. Brush the top of each scone with the last tablespoon of half and half.

Bake for 14-16 minutes or until golden brown. Let them cool on a wire rack.

Spiced Glaze

Mix all of the ingredients together with a whisk. Once the scones have cooled a bit, drizzle each scone with the glaze then serve immediately. Enjoy.