Ingredients
The following ingredients have 4 Servings
- 2½ cup Flour
- 6 tbsp Sugar
- 1 tbsp Baking Powder
- ¼ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cloves
- ¼ tsp Ginger
- ½ cup cold Butter (cut into cubes)
- ½ cup Pumpkin Puree
- 3 tbsp Heavy Cream
- 1 Egg
- 1 tsp Vanilla
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 1 cup Powdered Sugar
- 2 tbsp Milk
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- Pinch of Cloves
- Pinch of Ginger
Instruction
- Preheat oven to 400.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine.
- Add cold butter and pulse until blended and it has texture like cornmeal.
- In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
- Combine wet and dry ingredients and stir until a soft dough forms. Do not overmix!
- Turn dough out on to a lightly floured surface, knead the dough 4-5 times until it comes together.
- Roll the dough into roughly and 8x10" rectangle, about 1" thick.
- Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
- Cut each each of these diagonally, making 8 triangles.
- Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool on wire rack.
- Slowly whisk milk into powdered sugar until desired thickness is reached for sweet glaze.
- Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
- When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
