Ingredients

The following ingredients have 8 Servings
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup finely chopped crystallized ginger
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3 tablespoons milk
  • 5 tablespoon frozen butter
  • 1/2 cup pumpkin puree
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 tablespoon milk
  • 1 tablespoon pumpkin puree

Instruction

  • Preheat oven to 425 and line a heavy baking sheet with parchment paper
  • In a medium bowl combine well the flour, baking powder, baking soda, salt, 1/2 t cinnamon, 1/2 t nutmeg, crystallized ginger, brown sugar and sugar
  • Grate the butter into flour mixture and use a pastry cutter to combine (should look like small peas)
  • In a separate bowl combine the egg, vanilla, 3 T milk, and 1/2 cup pumpkin
  • Use a wooden spoon to combine wet and dry ingredients but do not over mix - just so dough sticks together
  • On a floured surface place dough and knead about 6 times by folding it over itself
  • Form into a 8" circle and use a well floured knife to make 8 cuts; place each triangle on parchment paper (not touching each other) Dough will be sticky
  • Bake for about 12-14 min until toothpick comes out clean in center.
  • Remove and cool on wire rack
  • Once cool, combine one cup powder sugar and 2 T milk, brush glaze on top of each scone and let dry completely
  • In a small bowl combine the last cup of powdered sugar, 1/4 t cinnamon, 1/4 t nutmeg, 1/4 t ginger, milk and pumpkin puree
  • Drizzle on top of scones