Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 7 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 tablespoons cold butter (cubed)
  • ½ cup canned pumpkin
  • 3 tablespoons half-and-half (can substitute heavy cream)
  • 1 large egg
  • For the Powdered Sugar Glaze:
  • 1 cup + 1 tablespoon powdered sugar
  • 2 tablespoons milk

Instruction

  • Preheat the oven to 425F
  • Line a baking sheet with parchment paper; set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture is crumbly and no large chunks of butter remain, set aside.
  • In a small mixing bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined , and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined. Pat the dough into a 6-8 inch circle.
  • Cut the dough circle into 6 equal triangles.
  • Place the scones on the prepared baking sheet.
  • If your dough has been warmed by the temperature in the kitchen and you notice the butter melting, pop the tray in the freezer for a few minutes before proceeding.
  • Bake for 15 minutes, or until lightly browned. Cool completely.