Pumpkin Scones

October 3, 2010

Pumpkin Scones*

2 c flour
7 T sugar
1 T baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
6 T cold butter
1/2 c canned pumpkin
3 T half-and-half
1 large egg

Preheat oven to 425 degrees. Lightly grease baking sheet.
Mix dry ingredients. Cut butter into flour mixture.
Mix together: pumpkin, half-and-half + egg. Fold into dry
ingredients. Form dough into a ball.
Roll dough out onto floured surface. Form a 1 inch rectangle
(about 9 x 3 inches). Cut into 3 equal portions. Cut those
3 slices diagonally so that you have 6 triangular slices of dough.
Place on baking sheet. Bake 14 – 16 min’s.

While still warm, brush with glaze: 1 c powdered sugar, 2 T milk.
When cool, drizzle with icing: Using left-over glaze, add another cup
of powdered sugar, 1/4 tsp cinnamon, ginger and cloves, and a tsp

* found on internet: “Starbucks Pumpkin Scones” from Food.com, 214051, by Rachel Snachel, 2/27/07.

Read the reviews; they’re awesome!


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