These scones are moist and sweet. They have a great pumpkin pie taste!
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
Transfer scones to a wire rack to cool completely, about 20 minutes.
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.
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.
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.