Name: Iced Pumpkin Scones
Prep time: 30 min
Cook time: 15 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour; 0.25 cup white sugar; 3 tablespoons white sugar; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 0.25 teaspoon ground ginger; 6 tablespoons cold butter, cut into 1-inch squares; 0.5 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; 0.25 teaspoon ground cinnamon; 0.125 teaspoon ground nutmeg; 1 pinch ground ginger; 1 pinch ground cloves

Prep Time:

30 mins

Cook Time:

15 mins

Additional Time:

40 mins

Total Time:

1 hrs 25 mins

Servings:

8

Yield:

8 large scones

Jump to Nutrition Facts

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

Powdered Sugar Glaze:

1 cup powdered sugar, or as needed
2 tablespoons milk, or as needed

Spiced Glaze:

1 cup powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions

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.

Cook's Note:

Cut rectangles into 4 smaller triangles for 16 mini scones.

Nutrition Facts (per serving)

383	Calories
11g	Fat
69g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 11g	14%
Saturated Fat 6g	32%
Cholesterol 49mg	16%
Sodium 349mg	15%
Total Carbohydrate 69g	25%
Dietary Fiber 2g	6%
Total Sugars 43g
Protein 5g
Vitamin C 0mg	1%
Calcium 102mg	8%
Iron 2mg	11%
Potassium 71mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.