10 inch Stacker

PUMPKIN SCONES

I found this recipe on brown eyed baker this week. These are delicious warm or cool.

• 2 Cups all purpose flour
• 7 TB sugar
• 1 TB baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 6 TB cold butter
• 1/2 Cup canned pumpkin
• 3 TB half and half
• 1 large egg

Powdered Sugar Glaze

• 1 Cup powdered sugar
• 2 TB milk

Spiced Glaze:

• 1 Cup + 3 TB powdered sugar
• 2 TB milk
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• pinch ground ginger
• pinch ground cloves

1. Preheat oven to 425 degrees. 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 or pastry blender 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. 

4. Pat out dough onto a lightly floured surface and form it into a 7- inch circle. Cut the round of dough into 8 equal triangle. Place the scones on the prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

5. To make the powder sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread glaze over the top of each scone.

6. For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, milk, and spices. Using a spoon, drizzle over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk to thing it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.