- 2 c. all purpose flour
- 7 TBS granulated sugar
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 c canned pumpkin
- 3 TBS whipping cream
- 1 large egg
- 6 TBS cold butter, cubed
- 1 c plus 1 TBS powdered sugar
- 2 TBS milk
- 1 c plus 3 TBS powdered sugar
- 2 TBS milk
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of ground ginger
- pinch of ground cloves
- Preheat oven to 400 degrees
- Combine flour, sugar, baking powder, salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger in a large bowl.
- In a separate medium bowl, whisk together pumpkin, whipping cream, and egg.
- Add cubed butter into dry ingredients. Use a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible (food processors works great for this!) The mix should look like cornmeal.
- Fold wet ingredients into dry ingredients and form a dough; roll the dough into a ball. Gently roll out dough onto a lightly floured surface and form it into a 1-inch thick rectangle 9 inches long and 3 inches wide. Using a large knife, 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.
- Line a baking sheet with parchment paper. Bake scones for 12-14 minutes or until light brown.
- Cool scones on wire rack. While scones are cooling, mix the plain glaze. Mix until smooth.
- When the scones are cool, use a brush to paint a coat of glaze on each scone.
- While the glaze sets up on the scones, prepare the spiced icing. Drizzle the spiced icing (which will be thicker) over each scone and allow the icing to dry before serving - about 1 hour.
Makes 6 scones