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Pumpkin Scones

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



  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Combine dry ingredients in large mixing bowl. Cut in butter until mixture is crumbly in texture and resembles coarse cornmeal.
  3. 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.)
  4. Loosely form dough into a ball. Pat it into a 1-inch thick, 9-by-3-inch rectangle onto a clean, lightly floured surface.
  5. 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.
  6. Place each slice on prepared baking sheet and bake for 14-16 minutes, until golden brown.
  7. Let cool completely on wire rack, and then continue with glaze directions below.


  1. 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.)
  2. Brush glaze over top of each cooled scone.

Source: The Bite-Sized Baker. Recommended by Lexi Pandell.


King of the holiday table.


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