Directions: |
Directions:Preheat oven to 425°F. Spray baking sheet with cooking spray or line it with parchment paper. Lightly dust with flour.
Scones:
In a large bowl, whisk together the dry ingredients.
In a separate bowl, whisk together pumpkin, half and half and egg.
Using a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs.
Fold wet ingredients into the dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky, sprinkle a little more flour into the dough until it's easier to handle. You do want it to be somewhat sticky, but you don't want it to stick to the baking sheet.
Pat the dough out onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.
Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown. Remove from oven and cool.
Glaze:
While scones are cooling, prepare glaze by whisking all of the ingredients in a medium bowl. Mix until smooth.
When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Brush the top of each scone with a coating of the glaze. Allow the glaze to firm up.
Spiced Icing:
As the white glaze firms up, prepare the spiced icing by whisking all of the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving. |
This recipe for Pumpkin Scone with Spiced Icing is from