Iced Pumpkin Scones

Name: Iced Pumpkin Scones
Cook time: 15 min
Yield: 8 large scones
Cuisine: United Kingdom
Ingredients: 2 cups all-purpose flour; ¼ cup white sugar; 3 tablespoons white sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 6 tablespoons cold butter, cut into 1-inch squares; ½ cup canned pumpkin; 1 large egg; 3 tablespoons half-and-half; 1 cup powdered sugar, or as needed; 2 tablespoons milk, or as needed; 1 cup powdered sugar; 2 tablespoons milk; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 1 pinch ground ginger; 1 pinch ground cloves

These scones are moist and sweet. They have a great pumpkin pie taste!

INGRIDIENT

2 cups all-purpose flour

¼ cup white sugar

3 tablespoons white sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

6 tablespoons cold butter, cut into 1-inch squares

½ cup canned pumpkin

1 large egg

3 tablespoons half-and-half

1 cup powdered sugar, or as needed

2 tablespoons milk, or as needed

1 cup powdered sugar

2 tablespoons milk

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 pinch ground ginger

1 pinch ground cloves

DIRECTION

Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step: 2

Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.

Step: 3

Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.

Step: 4

Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.

Step: 5

Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.

Step: 6

Transfer scones to a wire rack to cool completely, about 20 minutes.

Step: 7

Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.

Step: 8

Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

NUTRITION FACT

Per Serving: 383 calories; protein 4.8g; carbohydrates 68.7g; fat 10.6g; cholesterol 48.8mg; sodium 348.9mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.

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