POWDERED SUGAR GLAZE:
2 cups all purpose flour
1/4 cup plus 3 tablespoons granulated sugar, divided
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-inch cubes
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
SPICED GLAZE, optional:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground ginger
Pinch of ground cloves
Preparation time 15mins
Cooking time 60mins
Adapted from theshoeboxkitchen.wordpress.com
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the pumpkin, half-and-half, and egg. Set aside.
Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.
Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.
Now gradually fold the wet ingredients into the dry ingredients. The important thing is to make sure all the dry ingredients have been moistened well.
On a well-floured surface, flatten and form the dough into a 12 x 4 x 1-inch thick rectangle. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them.
Simply drop about 1/3 C scoops of dough on baking sheet (makes ~9).
Bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.
Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush or drizzle over top.