I like to get up early and bake before the sun rises on chilly fall mornings. It makes the quiet house feel so homey and warm. The scent of spices from these pumpkiny scones makes the kitchen even more cozy. I can hardly wait to put on a pot of tea!
Enjoy and have a lovely day!!
2 cups all purpose flour
7 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
6 TBSP cold butter, cubed
1/2 cup canned pumpkin
3 TBSP heavy cream or half-n-half
1 large egg
1/2 cup powdered sugar
1 1/2 TBSP milk
1/8 - 1/4 tsp cinnamon
Preheat oven to 425 degrees.
In a large bowl, whisk together dry ingredients. Quickly, while still cold, cut in the butter, using a pastry blender, or a fork, until the mixture resembles coarse meal.
In a small bowl, combine pumpkin, heavy cream and egg. Whisk until mixed together. Fold this into the dry ingredients.
Form dough into ball and pat into a 9" circle, about 3/4" thick. Cut the circle into 8 wedges.
Place on parchment lined or lightly greased baking sheet. Bake 12-14 minutes, until tops are lightly browned.
Combine ingredients for the glaze and drizzle over warm scones.
Serve warm or at room temperature. Freeze right away if not eating that day.
Makes 8 scones.