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Pumpkin Spice Scones

For the scones:

2 C. all purpose flour

3/4 C. granulated white sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/2 can of canned pure pumpkin (without the spices or sugar)

3 Tbsp. half and half

1 large egg

6 Tbsp. cold butter, sliced (the colder- the better)

For the glaze:

1 C. powdered sugar

1 Tbsp. milk

1/4 tsp. cinnamon

1/8 tsp. ground nutmeg

pinch of ground ginger

pinch of ground cloves


Scones are simple to make.Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper and dust lightly with flour.

Sift the dry ingredients and spices. Cut the cubes of cold butter in the sifted mixture, either with a pastry cutter or food processor just until the dough is in pea sized crumbs.

In a separate bowl, mix the pumpkin, half and half, and egg in a bowl. Then fold the wet ingredients into the dry ingredients and knead slightly. Shape into a ball and roll flat with a rolling pin. In case the dough is sticking to the rolling pin, use a small amount of flour to dust. Keep in mind, that the dough should not stick to the floured surface. Use a pizza cutter to cut the dough into triangles and place on the parchment paper for baking. Bake for approximately 15 minutes or until golden brown. Then cool on a baking rack.

Whisk the glaze ingredients together and drizzle over the warm scones.

Enjoy with a nice cup of coffee!

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