- 2 cups all purpose flour
- 1/4 cup plus 3 tablespoons granulated sugar (can use turbinado or evap. cane)
- 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 (not pie mix)
- 3 tablespoons half-and-half
- 1 large egg
Powdered Sugar Glaze
- 1 cup plus 1 tablespoon powdered sugar
- 2 tablespoons milk
- 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
Preheat your oven to 425 degrees 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. I used a spatula for this step, but had to use my hands in the end to get that last bit of flour to incorporate into a well formed dough ball. The important thing is to make sure all the dry ingredients have been moistened well. Note: My dough ended up being a little sticky, so I added a bit more flour than the recipe called for. You don't wanta end up adding too much flour so if you do add more, make sure you do it little by little, so your dough wont be too dry.
On a well-floured surface, flatten and form the dough into circles. (For smaller scones, split the scone dough in half before rolling it into a circle(s))Using a sharp knife or pizza cutter, cut the dough into 6-8 slices (depending on the size you want them to be) just like you would if you were cutting a pizza.
Place triangles onto your lined baking sheet (Confession time: I did not line my baking sheet cuz I didn't have parchment paper). Bake for 10-15 minutes depending on the size of your scones. You want them to be light brown, but not overcooked. 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.
While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method.
Or if you are in a rush you can skip the first glaze part and just spread the spice glaze over the top with a knife (like pictured below)