Pumpkin Scones

For the scones: Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a fork or pastry knife (or even a food processor for ease), cut cold butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.

In a separate bowl, whisk together pumpkin, half and half, and your egg. Fold wet ingredients into dry ingredients and form the dough into a small ball. Flour your work surface.

Place dough on surface and form it into a 1-inch thick
rectangle (about 9-inches long and 3-inches wide). Use a large knife or pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.

If you want to make smaller scones, simply make four equal portions and cut accordingly.

Place slices on a baking sheet lined with parchment paper and bake for 14-16 minutes at 425 degrees (F).

While the scones cool on a wire rack, start making the plain glaze icing by mixing your icing sugar and milk together until smooth. Once your scones have cooled, brush them to paint the plain glaze over the top of each scone.

While the plain glaze firms, combine the ingredients for the spiced icing together in a bowl.

Then transfer this icing into a small Ziploc bag and cut the end off one of the corners. Works well for icing the fine lines on the scone. But use whatever tool you’d like – a spoon or whisk works well too. Drizzle it over the scones and then dive in!