Delicious for fall or any season! I love these with a big old cup of coffee.
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
1/2 cup cooked fresh pumpkin or unsweetened canned
3 tablespoons half and half or heavy cream
6 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup powdered (confectioner's) sugar, whisk or sift
1 tablespoon milk or cream
1/4 teaspoon cinnamon
pinch ground nutmeg
- In a large mixing bowl, whisk together: flour, sugar, baking powder, salt, and spices.
- Place pumpkin, beaten egg, and cream in another bowl and stir together.
- In a separate bowl, place the egg and beat it slightly. Add pumpkin and cream and stir together until mixed well.
- If you have a food processor - use it for this step. Use a pastry cutter, fork, or knife to cut the cold butter into the flour. Cut together until it's the consistency of crumbs.
- Stir the pumpkin mixture into the dough until just mixed. Shape it into a ball inside the bowl.
- Roll out the dough on a floured surface until it's about a 9-inch x 2-inch rectangle and 1-inch thick.
- Cut the rectangle into 3 squares and then cut the squares (diagonally) into 6 triangles.
- Place dough triangles on a greased and floured cookie sheet.
- Bake in a preheated 425 degree oven for about 15 minutes until golden brown.
- Cool for 5 minutes on the cookie sheet and 15 on a wire rack.
- While scones are cooling, make the glaze by whisking or beating the powdered sugar, cream, and spice until smooth.
- Drizzle glaze on scones in a pattern or spread with a spatula to completely coat. Let dry before eating - or not!