Pumpkin scones just scream fall. You can either use your own pumpkin flesh or canned pumpkin – whatever you have works with these incredibly moist and pumpkin filled, spice laden muffins.
Preheat oven to 425°.
2 c flour
7 TBSP granulated 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
1/2 cup cooked or canned pumpkin
6 TBSP cold butter
3 TBSP half-and-half cream
1 large egg
1 cup plus 1 TBSP powdered sugar
2 TBSP whole milk
1 cup plus 3 TBSP powdered sugar
2 TBSP whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch ground ginger
pinch ground cloves
Combine flour, sugar, baking powder, salt, 1/2 t cinnamon, 1/2 t nutmeg, 1/4
t cloves 1/4 t ginger in a large bowl.
In a separate medium bowl, whisk together pumpkin, half-and-half, & egg.
Cut cold butter into cubes then add it to the dry ingredients. Use a pastry knife or
a fork to combine butter with dry ingredients. Continue mixing until no
chucks of butter are visible.
Fold wet ingredients into dry ingredients, then form the dough into a ball.
Pat out dough onto a lightly floured into a round shape.
Cut through with a large knife, or a pizza wheel to make 6 wedges.
Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or
lined with parchment paper. Scones should begin to turn light brown.
While scones cool, prepare white glaze by combining ingredients Mix until smooth. When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.
As that white glaze firms up, prepare spiced icing by combining
ingredients in another medium bowl until smooth.
Drizzle this thicker icing over each scone & allow the icing to dry before
serving (at least 1 hour). A squirt bottle works great for this, or you can
drizzle with a whisk. Our other trick is to just fill a ziplock bag, and cut a tiny hole in one corner.