Pumpkin Scones

Scones

2 cups all purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-n-half (no, this is not optional!)
1 large egg

Glaze

1 cup powdered sugar
2 tbsp whole milk


Preheat oven 425 degrees. Lightly oil baking dish (flat stone works really well!)

Combine dry ingredients in large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

In a separate bowl, whisk together pumpkin, half-n-half and egg. Fold wet ingredients into dry ingredients until ball forms. Pat out dough onto a lightly floured surface and form it into a 1 inch thick circle. Use a large knife or pizza cutter to cut into 6 triangular slices. Place on prepared baking sheet.

Bake 14-16 minutes. Scones should turn light brown. Cook on wire racks.

Mix powdered sugar and milk together to make glaze and drizzle over scones while still warm.

Enjoy with a hot mug of coffee!