Spice Glazed Pumpkin Scones

16 Dec

These came as a follow up request to the raspberry scones. Any excuse to bake really, and any excuse to bake with pumpkin.. I restrained myself and only made a half batch. They were absolutely delicious and I think I liked them better than the raspberry ones but then again they were very different.

Pumpkin Scones

Spice Glazed Pumpkin Scones
adapted from: Cate’s World Kitchen

For Scones:
1 cups all-purpose flour
1/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
3 tablespoons cold butter, cut into chunks
1/4 Cup + 3 Tbsp canned pumpkin

For Spice Glaze
1 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves

-Preheat oven to 425˚F.
-Wisk together the dry ingredients in a large mixing bowl.
-Using your fingers or a fork, work the butter into the flour mixture until it looks like tiny pebbles or coarse sand.
-Gently stir the pumpkin into the dry ingredients until barely combined, being careful not to over-mix. The mixture should still look a little dry and crumbly.
-Make a rectangle out of the dough and cut into squares about an inch thick. Then cut the squares diagonally to get the classic scone triangular shape
-Bake for about 13-15 minutes, or until the scones are beginning to turn golden brown.
-Let cook before applying glaze
-Glaze: Drizzle

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