Serve with your favorite cup of hot coffee or tea.
Course: Breakfast
Cuisine: American
Servings: 12scones
Ingredients
SCONES:
2c.all-purpose flour
1/4c. plus 3T. granulated sugar
1T.baking powder
1/2tsp.salt
1/2tsp.ground cinnamon
1/2tsp.ground nutmeg
1/4tsp.ground ginger
1/4tsp.ground cloves
6T.cold buttercut into 1-inch cubes
1/2c.canned pumpkin
3T.half and half
1lg.egg
SPICED GLAZE:
1c. plus 3 T.confectioner's sugar
2T.milk
1/4tsp.ground cinnamon
1/8tsp.ground nutmeg
1pinchground ginger
1pinchground cloves
Instructions
Preheat the oven to 425 degrees . Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
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 into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough 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.
SPICED GLAZE: In a small bowl, whisk all the ingredients together, until smooth.
When scones are cool, use a pastry brush to spread the glaze over the top of each scone. Allow the icing to set before serving, about 1 hour. Serve at room temperature or re-heat in the microwave for about 10 seconds.