Pumpkin Scones w. Spiced Glaze
2016-04-10 15:56:33
Yields 12
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Scones
- 2 cups flour
- 1/4 cup plus 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 6 tablespoons butter, cold
- 1/2 cup canned pumpkin
- 3 tablespoons half-and-half
- 1 egg
Glaze
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
Instructions
- Preheat oven to 425 degrees. Spray two baking sheets with pam and set aside. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Cut the butter into 1 inch portions and toss with a fork to coat with the flour mixture. Kneed with hands or a mixer until the butter pieces are the size of peas. In a separate medium bowl, whisk together the pumpkin, half-and-half, and egg. Add to dry ingredients and form the dough into a ball. Pat down onto a flour surface and form into a 4 inch by 12 inch rectangle, about an inch thick. Using a knife to slice the dough making three equal portions. Cut each portion into an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheets and bake for 15 minutes or until lightly golden. While the scones are cooling, make the glaze. Mix together all the ingredients and when the scones are completely cool, use a fork to drizzle the glaze over them. Allow the icing to dry before serving, 30 minutes or so.
Adapted from Sweet Pea Kitchen
Adapted from Sweet Pea Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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