Pumpkin Scones with Spiced Glaze

I had some pumpkin left over from the Pumpkin Muffins my son and I recently made. I found a recipe Pumpkin Scones on a blog called Pennies on a Platter that looked delicious. They were very simple to make and tasted amazing. I loved the spicy cinnamon flavor of the scone and the frosting. My husband and kids LOVED these scones too. They were perfect for a lazy morning breakfast.

Pumpkin Scones with Spiced Glaze:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Pennies on a Platter

• 2 cups of flour
• 7 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp fresh nutmeg, grated
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 6 tbsp unsalted cold butter, chopped
• 1/2 cup canned pumpkin
• 4 tbsp half and half (divided)
• 1 large egg
• 1 tsp vanilla

Preheat the oven to 425 degrees. Line a baking sheet with a silpat mat.

Mix the dry ingredients together in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.

In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla together. Slowly add the dry mixture and mix until just combined. Don't over mix the batter.

Form a ball and place on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick. Cut the rectangle into four squares then cut each square diagonally in half to form a triangle.

Place the triangles onto the baking sheet lined with a silpat mat. Brush the top of each scone with the last tablespoon of half and half.

Bake for 14-16 minutes or until golden brown. Let them cool on a wire rack.

Spiced Glaze:

• 1 cup of powdered sugar
• 2 tbsp milk
• 1/2 tsp ground cinnamon
• 1/4 tsp fresh nutmeg, grated
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves

Mix all of the ingredients together with a whisk. Once the scones have cooled a bit, drizzle each scone with the glaze then serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net