Is there honestly anything better than a good scone? When made correctly, scones are like the perfect balance between a cake and pastry. Tender, flaky, dense, and moist all at the same time. Add some pumpkin and sugary spice glaze, and you’ve got a perfect treat right in the palm of your hand!
Makes About 18
What You’ll Need:
+ 4¼ cup flour
+ 1/2 cup sugar
+ 1 teaspoon salt
+ 2 Tablespoon baking powder
+ ½ teaspoon ginger
+ ½ teaspoon ground cloves
+1/4 teaspoon nutmeg
+ 2 teaspoons cinnamon
+ ¾ cup butter, cold, cut in cubes
+ 1 cup canned pumpkin puree
+ 1/2 cup heavy cream
+ 2 eggs
For the glazes:
+ 1 cup powdered sugar
+ 2 Tablespoons milk
+ 1½ cup powdered sugar
+ ½ teaspoon cinnamon
+ ½ teaspoon allspice
In small bowl, mix the pumpkin, heavy cream and egg. Set aside.
In mixer or with a whisk, combine flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly, being careful not to melt the butter with over mixing. Cold butter=flaky, tender scones!
Slowly add in pumpkin mixture and mix until thoroughly combined. Divide dough in half, and form the dough into a 12×5 inch rectangle.
Cut dough into 18 triangles.
Place the scones onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes.
Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
To add that extra drizzle of spiced glaze, add in the spices to the plain glaze, and using a ziplock or piping bag, zig zag it on the top. Allow to dry.
Enjoy with a nice cup of tea, or even better: a pumpkin spice latte!
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