The pumpkin obsession continues.
It does not look like it will end anytime soon.
I kid you not - I have at least three other pumpkin recipes in the works.
If you are sick of pumpkin recipes then something is wrong with you. Pumpkin rules. :)
My mom asked me if these were really as good as they look. The answer is YES. I kid you not - I'm not just tooting my own horn...these are delicious, and moist, and I was sad when they were all eaten. The coffee cup above also has a pumpkin spice latte - made with homemade pumpkin spice syrup....recipe to be posted later!
1 cup plus 1 tablespoon powdered sugar
2 tablespoons milk
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and mix with pastry blender or fork. Mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for about14 minutes (but check sooner), or until light brown. Place on wire rack to cool.
While the scones are cooling, make 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.
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).
Source: adapted from Sweet Peas Kitchen