Pumpkin Scones

Pumpkin Scones

Bake at: 400 degrees on parchment lined baking sheet

10-12 minutes or until toothpick comes out clean

INGREDIENTS

2 cups flour	½ tsp baking soda
1/3 cup packed brown sugar	¼ tsp salt
1 tsp cinnamon	½ cup cold butter, cubed
1 tsp baking powder	½ cup pumpkin puree
¾ tsp ground cloves	3 TBSP milk
½ tsp ground ginger	2 tsp vanilla extract
½ tsp ground nutmeg	1 large egg

INSTRUCTIONS

·       In a large mixing bowl combine: flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt.

·       Add cubed, cold butter to dry ingredients. Cut with pastry blender until mixture resembles coarse meal. Note: no special mixer, no problem just use a fork/hands to mix until desired texture.

·       In another medium mixing bowl whisk together: pumpkin, egg, milk and vanilla.

·       Pour wet ingredients over dry ingredients and stir using a rubber spatula until soft dough forms. Dough may be slightly sticky, this is ok but use plenty of flour on next step if it is.

·       Split dough in half in bowl, form two large balls, one from each half of the dough. Roll out dough into a medium size circle one half at a time, heavily floured on both the top and bottom of the dough as well as your rolling pin. (½ - ¾” thick)

·       Using a floured knife or pizza cutter, cut into 8 triangles. Repeat on second half of dough.

·       Bake per the above instructions. Finish with TWO glazes. (see below)

Glazes

INGREDIENTS

Plain Glaze	Spiced Glaze
1 cup powdered sugar	1 cup powdered sugar
1-2 TBSP milk	1-2 TBSP milk
	¼ tsp EACH: cinnamon, cloves, and ginger
	Pinch of nutmeg

INSTRUCTIONS

Note: Make both glaze recipes in separate bowls.

·       Mix milk with powdered sugar, adding slowly until desired consistency.

·       Glaze scones first with the Plain Glaze, spread over tops.

--> Glaze with Spiced Glaze by drizzling over the Plain Glaze
Almost as good as Starbucks! ENJOY!