Pumpkin Scones with Spiced Glaze
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
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
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.
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.