Pumpkin Scones

Up until yesterday, I have had only scone in my life. A  flavorless “blueberry” scone. That was more like a dry, flour tasting triangle. I remember choking it down and thinking never will I ever pick a scone over a muffin again. Since then I have read through numerous scone recipes online of fun flavor combinations. Contemplated about giving them a second chance while staring at them in coffee shops. But my mind always reverted back to that horrible experience.

Yesterday I was absolutely dieing to make something pumpkin. It is now past Labor Day, which means “fall baking” has officially begun. I browsed through numerous pumpkin recipes online before stumbling upon these pumpkin scones.

Should I take the risk? Everyone raved about them in the review section. They were topped with icing, which had to makes everything taste better. I had all of the ingredients on hand. And after all, they were pumpkin. I have never been disappointed with anyone pumpkin. And that statement still holds true! These pumpkin scones were out of this world. Soft and full of pumpkin and spice flavor. And topped with a little bit of sweetness! They now have me on a scone craze. I can’t wait to make more!

Pumpkin Scones

2 cups flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

8 tablespoons cold butter

1/2 cup canned pumpkin

1 egg

1 teaspoon vanilla

3 tablespoons milk

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

Preheat oven to 425. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and ginger. Cut in butter with a pastry knife until mixture is crumbly. In a separate bowl, whisk together pumpkin, eggs, vanilla, and milk. Fold wet ingredients into dry ingredients and form into a ball. Pat out dough onto a lightly floured surface into a 9 inch by 3 inch rectangle. Divide into three sections and then cut each section into two triangles. Place on a baking sheet and bake for 15 minutes. Remove from oven and let cool on rack.

In a small bowl, mix together all icing ingredients. When scones are cooled, drizzle with icing.