Pumpkin Scones Kerrie Kaufmann
2 c. all-purpose flour
7 T. sugar
1 T. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
¼ tsp. ground ginger
6 T. cold butter
½ c. canned pumpkin
3 T. half-and-half
1 large egg
Powdered Sugar Glaze
1 c. powdered sugar
1 T. powdered sugar
2 T. whole milk
Spiced Glaze
1 c. powdered sugar
3 T. powdered sugar
2 T. whole milk
¼ tsp. ground cinnamon
⅛ tsp. ground nutmeg
1 pinch ginger
1 pinch ground cloves
TO MAKE THE SCONES:.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
TO MAKE THE PLAIN GLAZE:
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone.
AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:
Combine the ingredient for the spiced icing together. 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.
