PUMPKIN SCONES

Pumpkin Scones image

Provided by Malinda Coletta

Time 25m

Number Of Ingredients 23

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scones
2 c flour
7 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ginger powder
1/4 tsp clove, ground
6 Tbsp butter, cold
1/2 c pumpkin, canned or cooked
3 Tbsp half and half
1 large egg
white glaze
1 c plus one tablespoon of powdered sugar
2 Tbsp milk
spice glaze
1 c plus 3 tablespoons of powdred sugar
2 Tbsp milk
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
pinch clove, ground
pinch ginger powder

Steps:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. 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.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into 3 1-inch thick rounds. Use a large knife or a pizza cutter to slice the dough in 4 making equal pie slice shaped portions. Place on prepared baking sheet.
5. Bake for 14 - 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
6. TO MAKE THE PLAIN GLAZE:. Mix the powdered sugar and 2 tbsp milk together until smooth.
7. When scones are cool, use a brush to paint plain glaze over the top of each scone.
8. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:. 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.