Pumpkin Scones

Ingredients

• FOR THE SCONE:
• 1 cup Canned Pumpkin Puree
• ⅓ cups Heavy Cream
• 2 whole Eggs
• 4-¼ cups Flour
• ¾ cups Sugar
• 1 teaspoon Salt
• 2 Tablespoons Baking Powder
• ½ teaspoons Ground Ginger
• ½ teaspoons Ground Cloves
• ¾ teaspoons Nutmeg
• 2 teaspoons Cinnamon
• ¾ cups Butter, Cold, Cut In Cubes
• FOR THE SUGAR GLAZE:
• 1 cup Powdered Sugar
• 2 Tablespoons Heavy Cream
• FOR THE CINNAMON GLAZE:
• 1-½ cup Powdered Sugar
• ½ teaspoons Cinnamon
• ½ teaspoons Allspice
• 2 Tablespoons Heavy Cream (may Need Up To 3 Tablespoons)

Preparation Instructions

For the scones: In a small bowl, mix the pumpkin, heavy cream and eggs with a whisk. Set aside.

In mixer bowl, using paddle attachment, mix flour, sugar, salt, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.

Divide dough in half, and form the dough into a 12×5 inch rectangle. If it’s too sticky, using your hands, mix in enough flour so it is easier to shape.

Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles. (See my blog for a picture if you need a visual)

Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree F oven for about 13-15 minutes. Repeat with the other half of dough.

Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.

To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a Ziploc bag and cut the corner off. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!