Yields 12 Scones
4 cups all-purpose flour
3/4 cup and 2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
3/4 cup cold butter
1 cup canned pumpkin
1/4 cup and 2 tablespoons half-and-half
2 large eggs
Powdered Sugar Glaze
2 cups and 2 tablespoons powdered sugar
1/4 cup whole milk
2-1/4 cup and 2 tablespoons powdered sugar
1/4 cup whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 pinches ground ginger
2 pinches ground cloves
1. Preheat oven to 425°F. Lightly oil a baking sheet or line with parchment paper.
2. 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.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Split dough in half. For each half, pat out dough into 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 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 per half. Place on prepared baking dish.
5. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
6. Make the plain glaze: Mix the powdered sugar and 1/4 cup whole milk together until smooth.
7. When scones are cool, use a brush to paint plain glaze over the top of each scone.
8. Make the spiced glaze: Combine the ingredients for the spiced icing together. Drizzle thicker icing over each scone and allow the icing to dry before serving (at least an hour). A squirt bottle works great for this, or you can drizzle with a whisk..
Recipe taken from Food.com