Pumpkin Pie Glazed Scones!
- Servings
- 4
Ingredients
- 2 cup all-purpose flour
- 7 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 tbsp butter cold cubed
- 1/2 cup canned pumpkin
- 3 tbsp half and half can substitute heavy cream
- 1 large egg
Powdered Sugar Glaze
- 1 cup + 1 tablespoon powdered sugar
- 2 tbsp milk
Method
-
Preheat the oven to 425F
-
Line a baking sheet with parchment paper; set aside.
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture is crumbly and no large chunks of butter remain, set aside.
-
In a small mixing bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined , and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined. Pat the dough into a 6-8 inch circle.
-
Cut the dough circle into 6 equal triangles.
-
Place the scones on the prepared baking sheet.
-
If your dough has been warmed by the temperature in the kitchen and you notice the butter melting, pop the tray in the freezer for a few minutes before proceeding.
-
Bake for 15 minutes, or until lightly browned. Cool completely.
GLAZE In a small mixing bowl combine the glaze ingredients well, and drizzle over the cooled scones. Serve or store in a
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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