These pumpkin scones are so moist and flavorful you’ll want them all
year round. Make them on a fall morning and they’re a perfect fit with
hot tea or coffee.
Preheat your oven to 425 degrees F ( 218 degrees C).
In a large bowl, mix 2 cups flour, 7 tablespoons sugar, 1 tablespoon
baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger.
With a pastry cutter (or two knives/forks), cut in 6 tablespoons cold butter.
Mix in 1 large egg, 1/2 cup pumpkin puree, and 3 tablespoons whole milk or half and half.
Dallop onto a greased cookie sheet and bake for 14-16 minutes, or
until lightly brown. Let sit for a few minutes, then move to a wire
rack to cool.
Sugar Glaze Ingredients:
1 cup and 1 Tablespoon powdered sugar,
2 Tablespoons whole milk.
Spiced Glaze Ingredients:
1 cup and 3 tablespoons powdered sugar
2 tablespoons whole milk
Mix together, and then gradually add: 1/4 teaspoon cinnamon, 1/8
teaspoon ground nutmeg. Drizzle onto scones with whisk.
Note: vanilla doesn’t work well because the alcohol doesn’t have a
chance to cook out.
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