Pumpkin Scones

Pumpkin Scones

2 cups all purpose flour
7 tbsp sugar
1 tbsp 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 tbsp cold butter
1/2 cup canned pumpkin puree
3 tbsp half and half
1 large egg

Spiced Glaze

1 cup plus 3 tbsp powdered sugar
2 tbsp whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 pinch ginger
1 pinch ground cloves
For the Scones:

Preheat oven to 425 and line a baking sheet with parchment
Combine the dry ingredients in a bowl. Cut butter into dry ingredients using a pastry blender until mixture is crumbly and there are no obvious chunks of butter. Set aside.

In another bowl, mix the pumpkin, half and half and egg. Fold the wet ingredients into the flour/butter mixture. Form the dough into a ball.

Pat the dough out on a lightly floured surface into a rectangle 1 inch thick. and about 10X3″. Using a knife, slice the dough into 4 parts. Cut the squares diagonally to form 8 triangles.

Bake for 14-16 minutes until scones begin to turn light brown. Cool on a wire rack.

Mix glaze ingredients in a small bowl and apply to cooled scones using a pastry brush or spoon.