Pumpkin Scones

Ingredients

Scones

• 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

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk

Process

Scones

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.

Glaze

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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