Pumpkin Scones with Cinnamon Glaze

Yet another great pumpkin dessert found on Pinterest (from the blog sweetpeaskitchen).

 I made some alterations (suprised, anyone?) to mine but I wish I hadn't this time. I used splenda instead of sugar and the scones weren't very sweet. They tasted more like a shortbread. I only used one of the icing glazes instead of both, and I wish I had used both. Take a look at the ingredients...

Pumpkin Scones with Cinnamon Glaze 

Ingredients

Scones 

2 c all-purpose flour 

1/4 c plus 3 tablespoons granulated 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, cut into 1-inch cubes 

1/2 c canned pumpkin puree (NOT pumpkin pie filling) 

3 Tbsp half-and-half 

1 large egg

Glaze #1: Powdered Sugar Glaze

 1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Glaze #2: Spiced Glaze 

1 c plus 3 Tbsp powdered sugar 

2 Tbsp milk 

1/4 tsp ground cinnamon 

1/8 tsp ground nutmeg 

1 pinch ground ginger 

1 pinch ground cloves

 

Directions

  1) Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper & set aside.

2) In large bowl (or stand mixer using paddle attachment) stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. 

3) Add the butter & toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

4) In a separate bowl, whisk together the pumpkin, half-and-half & egg. 

5) Fold wet ingredients into dry ingredients, & form the dough into a ball. Pat out dough onto a lightly floured surface & form into a 1-inch thick rectangle about 4 inches by 12 inches. 

6) Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (corner to corner, making four pieces) so you end up with 12 triangular slices of dough. 

7) Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

8) Start the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.

9) While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

YUM! I took these to work and people loved them. They sell a similar version at Starbucks but why pay for one when you can pay about the same for a whole batch to enjoy for a week and to also share with your friends!

*Click HERE to print this recipe from sweetpeaskitchen.