Pumpkin Scones

I’ve never tried to make scones before because it sounds like it would be a lot of work. Not to mention the fact that they’ve always sounded intimidating to me. I’m happy to report that this Pumpkin Scone recipe was very easy to put together and didn’t take much time at all.  These scones are very moist and the flavors of the spices make it feel like fall in my mouth.

Preheat your oven to 425 degrees and line a baking sheet with parchment paper. (It is important to place the parchment paper on the baking sheet now because if you try to do it later you will have doughy hands and will make a large mess putting the parchment paper on your pan. Trust me on this one!)

Whisk together the 1/2 cup canned pumpkin, 3 tablespoons half-and-half, and 1 large egg.  Set aside.

In a large mixing bowl, sift together:

• 2 cups all purpose flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Add 6 tablespoons cold butter, cut into 1-inch cubes to the top.  Mix together using the paddle attachment of your stand mixer on medium speed.  The mixture should resemble coarse cornmeal.

Gradually mix the wet ingredients into the dry ingredients.  Make sure all the dry ingredients have been moistened well.

 

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.  (Honestly I just eyeballed it and it worked just fine – didn’t even use a rolling pin, just my hands).  Use a well-floured pizza cutter to divide the rectangle into three equal pieces, slice each piece into triangular pieces, then slice in half right down the center.

Place the dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown.

Move your scones to a cooling rack and let cool before icing.

As this is drying, make the Spiced Glaze by mixing:

• 1 cup plus 3 tablespoons powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of ground ginger
• Pinch of ground cloves

Drizzle over the top of the scones using a ziploc bag with the end snipped off.