Preheat the oven to 425 degrees F. Line a baking sheet with
parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle
attachment, stir together the flour, sugar, baking powder, salt,
cinnamon, nutmeg, cloves and ginger. Add the butter and toss
with a fork to coat with the flour mixture. Mix on medium-low
speed until the texture resembles coarse cornmeal, with the
butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half
and egg. Fold wet ingredients into dry ingredients, and form the
dough into a ball. Pat out dough onto a lightly floured surface
and form into a 1-inch thick rectangle about 4 inches by 12
inches. Use a large knife to slice the dough making three equal
portions. Cut each of the portions in an X pattern (four pieces) so
you end up with 12 triangular slices of dough. Place on prepared
baking sheet. Bake for 14-16 minutes, or until light brown. Place
on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by
mixing the powdered sugar and milk together until smooth. When
scones are cool, use a pastry brush to spread plain glaze over the
top of each scone. Allow to firm.
While the powdered sugar glaze is firming, combine all of the
ingredients for the spiced glaze. Drizzle over each scone and allow
the icing to dry before serving (about an hour).
Originally Submitted
12/28/2011
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