Pumpkin Spice Scones
Delicious pumpkin spice scones with yummy frosting.
- Serves: 6 persons
- 2cups all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ½teaspoon ground cinnamon
- ½teaspoon ground cloves
- ¼teaspoon ground allspice
- ¼teaspoon ground ginger
- 6tablespoons cold unsalted butter, cut into small pieces
- ½cup pumpkin puree
- 7tablespoons light brown sugar, packed
- 3tablespoons heavy cream
- 1large egg
- 1cup confectioners' sugar
- 2tablespoons milk
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- 1pinch ground allspice
- 1pinch ground ginger
- 1pinch ground cloves
Step 1Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
Step 2Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
Step 3Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
Step 4Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
Step 5Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
Step 6Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
Step 7While scones are cooling, mix confectioners' sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.