on November 22, 2011
- 2 cups all-purpose flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into 1/2-inch cubes
- 1/2 cup canned pumpkin
- 3 tablespoons heavy cream
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Combine dry ingredients in large mixing bowl. Cut in butter until mixture is crumbly in texture and resembles coarse cornmeal.
- In a small bowl, whisk together the pumpkin, half and half, and egg. Fold into dry ingredients until barely combined. (Note: Do not over-mix! It should still be dry and crumbly.)
- Loosely form dough into a ball. Pat it into a 1-inch thick, 9-by-3-inch rectangle onto a clean, lightly floured surface.
- Use a sharp knife to slice the dough through its width into three equal portions. Cut each section diagonally to produce 6 triangular slices of dough.
- Place each slice on prepared baking sheet and bake for 14-16 minutes, until golden brown.
- Let cool completely on wire rack, and then continue with glaze directions below.
- In a small bowl, whisk together powdered sugar and milk until smooth. (If it’s too runny, add more sugar. If too thick, add a little more milk until reaching desired consistency.)
- Brush glaze over top of each cooled scone.
Source: The Bite-Sized Baker. Recommended by Lexi Pandell.|
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