Pumpkin Scones with Spiced Glaze
Servings 8
Equipment
- Baking Sheet
- Pastry Blender
- Wire Cooling Rack
Ingredients
Scones:
- 2 cups of flour
- 7 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp fresh nutmeg grated
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 6 tbsp unsalted very cold butter chopped
- ½ cup canned pumpkin
- 4 tbsp half and half (very cold) (divided)
- 1 large egg
- 1 tsp vanilla
Spiced Glaze:
- 1 cup of powdered sugar
- 2 tbsp milk
- ½ tsp vanilla
- ½ tsp ground cinnamon
- ¼ tsp fresh nutmeg grated
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Make the scones by mixing the dry ingredients 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.
- Slowly add the dry mixture and mix until just combined. Don't over-mix the batter.
- Form a ball and place it 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 parchment paper.
- 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 cooling rack.
- Prepare the spiced glaze by whisking the powdered sugar, milk, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth and creamy.
- Once the scones have cooled, drizzle each scone with the glaze, then serve immediately. Enjoy.