Pumpkin Scones

Submitted by Julie Twitchell

I found this recipe on brown eyed baker this week. I really like scones so I decided to give it a try. This is a very easy recipe and my kids loved it. They are fighting over who gets the leftovers for breakfast :)

• 2 Cups all purpose flour
• 7 TB sugar
• 1 TB baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 6 TB cold butter
• 1/2 Cup canned pumpkin
• 3 TB half and half
• 1 large egg

Glaze

1 Cup powdered sugar

2 TB milk

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl.. Use a fork or pastry blender to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle, about 3 times as long as wide. Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
4. To make the glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread glaze over the top of each scone.