Not very unhealthy pumpkin scones recipe

Pumpkin….. Is pumpkin only for Thanksgiving and Christmas? I hope not. Wouldn’t life be hard if we could only have our favorite “seasonal” dishes in season! Yeah, that would stink. Well these pumpkin scones are pretty much divine, so I think we can be excused for having them in August just this once. The great thing about these scones (besides the cinnamon) is that they have just the perfect amount of sweetness, not too much nor too little.  This recipe is not very difficult, and it will only take around thirty minutes, so I would certainly suggest you consider making these as they are most definitely worth your time!

Combine flour, sugar, baking powder, salt, and spices in a large bowl. 

Then mix with a whisk.

Using a knife cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious, 

You can set the mixture aside for now.

In a separate bowl, mix together pumpkin, half and half, and egg.

Then mix thoroughly 

Fold wet ingredients into dry ingredients

Lydia was a little bit too impatient to fold it in so she just mixed it all up with the electric mixer. It probably would have been better if she had folded it in but it was still delicious so it doesn’t matter too much.

Lightly flour your work space.

Form your dough into a triangle about 1 inch thick.

This was Lydia’s handiwork, I must admit it is kinda cute!

You can use a large knife or a pizza cutter to cut the dough into triangle shaped pieces. However, technically you could probably make them into whatever shapes you want!

Place triangles on lightly greased pan, cook in the oven for approximately 15 minutes or until slightly browned then place on wire rack to cool.

Mix the powdered sugar and milk together until smooth.

When the scones are cooled, use a brush to paint plain glaze over the top of each scone.

Combine the ingredients for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving.

Scones:

2 cups all-purpose flour

 7 tablespoons sugar

 1 tablespoon baking powder 

1/2 teaspoon salt

 1/2 teaspoon ground cinnamon

 1/2 teaspoon ground nutmeg 

1/4 teaspoon ground cloves

 1/4 teaspoon ground ginger 

6 tablespoons cold butter

 1/2 cup canned pumpkin 

3 tablespoons half-and-half

 1 large egg

Powdered Sugar Glaze:

1 cup powdered sugar

 1 tablespoon powdered sugar

 2 tablespoons whole milk

1 cup powdered sugar

 3 tablespoons powdered sugar

 2 tablespoons whole milk 

1/4 teaspoon ground cinnamon

 1/8 teaspoon ground nutmeg

 1 pinch ginger 

1 pinch ground cloves

Directions:

1. TO MAKE THE SCONES:.

2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and         3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared          baking sheet.

6. Bake for 15 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

7. TO MAKE THE PLAIN GLAZE:. 

8. Mix the powdered sugar and 2 tbsp milk together until smooth.

9. When scones are cool, use a brush to paint plain glaze over the top of each scone. 

10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.