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Pumpkin Scones with Spiced Glaze




Source of Recipe


Brown Eyed Baker






List of Ingredients



• For the Scones:
  
• 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
  
• ½ cup canned pumpkin
  
• 3 Tablespoons half-and-half
  
• 1 large egg
  
• For the Powdered Sugar Glaze:
  
• 1 cup plus 1 Tablespoon powdered sugar
  
• 2 Tablespoons milk
  
• For the Spiced Glaze:
  
• 1 cup plus 3 Tablespoons powdered sugar
  
• 2 Tablespoons milk
  
• ¼ teaspoon ground cinnamon
  
• 1/8 teaspoon ground nutmeg
  
• 1 pinch ground ginger
  
• 1 pinch ground cloves
  






Instructions



1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
   
   
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the 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 the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
   
   
4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.
   
   
5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).
   
   






Final Comments


Yield: 12 scones