Recipe: Pumpkin Scones with Cinnamon Glaze

Every season Ruth seems to find something that represents the season, then uses it in a lot of her baked goods. In the autumn it is pumpkin, and one of the favorites of all our fall guests is our Pumpkin Scones with Cinnamon Glaze.

Without further ado, do try this at home!

Scones

• 2 cups all-purpose flour
• 7 tablespoons 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
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2-3 tablespoons whole milk
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves 

TO MAKE THE SCONES:

1. Preheat oven to 425 degrees F.
2. Line cookie sheet with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. 
4. Using a pastry blender, cut butter into the dry ingredients until mixture resembles a coarse meal, and no chunks of butter are obvious. Set aside.
5. In a separate bowl, whisk together pumpkin, half and half, and egg. 
6. Stir wet ingredients into dry ingredients with a fork. Don't over mix!  You can incorporate any dry when you form the mixture into a ball.
7. Form the dough into a ball.
8. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle.  Cut into 8 "pie" pieces.  Place on prepared baking sheet.
9. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

SPICED ICING:

1. Combine the ingredients for the spiced icing together.
2. Drizzle this thicker icing over each scone and 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.

Add mini chocolate chips for a whole new level of deliciousness!)

Bon Apetit!