Glazed Ginger Scones

In a large bowl, combine the flour, sugar, baking powder, salt, pumpkin pie spice and cinnamon. Cut in the butter using a food processor, fork or pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, combine the grated ginger, vanilla, egg, buttermilk and half-and-half. Add the wet ingredients into the butter/flour mixture and mix until incorporated.

Spoon freeform scones onto a baking sheet lined with parchment paper and bake in a preheated 350ºF oven for 45-50 minutes or until lightly golden brown. Note that the dough will spread in the oven.

When done, remove from the oven and cut out whatever shape you like with a cookie or scone cutter while the scones are still warm. Allow to cool completely.

Mix together the glaze ingredients and spoon over cooled scones.

Note that if you don’t have pumpkin pie spice, you can use equal amounts of clove and nutmeg.