pumpkin spice scones

This is one of my favourite fall recipes (actually, I make it all year long, but even more in the fall).  I love the spices and pumpkin flavour with a little bit of sweet glaze icing on top.  This recipe makes tender, moist scones with a satisfying crunchy outside.  It's pretty hard to stop after eating just one.  In fact, I get requests for these scones from Trev's office and I've heard that a triple-batch disappears in less than an hour.   

Pumpkin Spice Scones

  • 2 cups flour
  • 6 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 6 tbsp cold butter
  • 1/2 cup canned pumpkin
  • 3 tbsp half & half
  • 1 large egg
  • 1 cup plus 1 tbsp icing sugar
  • 2 tbsp milk

Preheat oven to 425 F.  Line a baking sheet with parchment paper. 

Combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl.  Cut the butter into the mixture until it's dry and crumbly and no large chunks of butter remain.  In a separate bowl, whisk together the pumpkin, half & half and egg.  Pour the wet ingredients into the dry ingredients and stir the dough with a fork until it comes together into a ball.

Turn the dough out onto the counter and knead the dough a few times then pat it into a a circle (about 8" across and 1" thick).  Cut the circle into 12 wedges.  Arrange the wedges on the baking sheet, then bake for 14-16 minutes, or until the scones are lightly browned.  Remove the pan from the oven and allow the scones to cool for a while before glazing.  Mix up the glaze by combining the icing sugar and milk.  Drizzle the glaze over the scones and serve them up warm (or enjoy them later on). 

Recipe adapted from: We Heart Food