Pumpkin Scones
- 4 cups Flour
- 3/4 cups Sugar
- 2 tablespoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cloves (To plump raisins, put in pan and cover with water. Bring to a boil. Remove from heat and let sit in covered pan for 5 minutes. Drain.)
- 1/2 teaspoon Ground Ginger
- 1/2 cup Cold Butter (or one square of margarine)
- 1 cup Canned Pumpkin (I threw in two extra heaping table spoons in addition to the 1 cup!)
- 6 tablespoons Half & Half (regular milk or milk alternative works)
- 2 Large Eggs
- 1/2 cup Powdered Sugar
- 2 1/2 tablespoons Milk (or milk alternative)
- 1/2 cup Powdered Sugar
- 2 1/2 tablespoons Milk (or milk alternative)
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1
Preheat oven to 400 degrees F.
- 2
Lightly grease a cookie sheet or line with parchment paper.
- 3
Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
- 4
With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
- 5
In a separate mixing bowl, whisk pumpkin, half and half (or milk), and eggs.
- 6
Fold wet ingredients into dry ingredients. Form the dough into a ball.
I kneeded the dough in the bowl until all of the flour was incorporated into my mix then tossed it on the counter to finish.
- 7
Pat out dough onto a lightly floured surface and form it into a 1 inch thickness.
- 8
Use a medium sized cup to cut out scones from the dough.
- 9
Place on prepared baking sheet from step 2.
- 10
Bake for 10-15 minutes until scones turn light brown.
- 11
Place on wire rack to cool.
- 1
Mix the powdered sugar and milk together until smooth.
- 2
Drizzle glaze over the top of each cooled scone.