Pumpkin Scones

Don't store/ transport these in Ziplock bags-- they get squished.

Fall is here!  This is my favourite season of the year, and it always puts me in a baking mood!  This is the season where I really start trying out new recipes, this week was no exception.  We had a "Fall Kickoff Brunch" last weekend at the church, and I used it as a perfect way to test out some yummies that I've had earmarked for a while.  Our family really seems to like pumpkin-- in our family cookbook "Kiss the Cook" (available here), we have pumpkin pie, pumpkin pie cake, pumpkin chocolate chip muffins, pumpkin pie dip, and now... I'm adding pumpkin scones!  

I haven't always had good luck with scones, because they often come out quite dry... but NOT THESE PUPPIES!  They are moist, rich in flavour, and mildly addictive, especially if you've got a steaming mug of chai next to you!  :-) 

Pumpkin Scones
Ingredients:
For the SCONES:
1 c. Canned Pumpkin Puree
⅓ c. Heavy Cream
2 eggs
4-¼ c. Flour
¾ c. Sugar
1 tsp. Salt
2 Tbsp. Baking Powder
½ tsp. Ground Ginger
½ tsp. Ground Cloves
¾ tsp. Nutmeg
2 tsp. Cinnamon
¾ c. cold butter, cut in cubes
For the SUGAR GLAZE:
1 c. powdered sugar (icing sugar)
2 Tbsp. heavy cream
For the CINNAMON GLAZE:
1-½ c. powdered sugar (icing sugar)
½ tsp. cinnamon
½ tsp. ground allspice
1/8 tsp. (dash) ground cardamom
1/8 tsp. (dash) ground nutmeg
2 Tbsp. heavy cream (may need up to 3 Tbsp.)

Directions:

For the SCONES:
In a small bowl, mix the pumpkin, heavy cream and eggs with a whisk. Set aside.
In mixer bowl, using a pastry blender, mix flour, sugar, salt, baking powder and spices. Add in cold butter cubes and mix until crumbly.  Using paddle attachment, slowly add in pumpkin mixture and mix until thoroughly combined.
Divide dough in half, and form the first half of the dough into a 12×5 inch rectangle on a lightly floured surface. If it’s too sticky, using your hands, mix in enough flour so it is easier to shape.
Using a pizza cutter or sharp knife, cut dough into triangles by first making two vertical cuts -- you should now have 3 rectangles. Next, cut each of the rectangles by making an X. Then make ONE horizontal cut across the center. You should have 18 triangles.  (They may be different sizes.)
Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree F oven for about 13-15 minutes. Repeat with the other half of dough. Cool completely on rack.

Make SUGAR GLAZE by whisking the sugar with heavy cream. Using a brush or butter knife, paint the tops of each scone with the glaze.  Allow to dry at least 30 minutes before adding cinnamon glaze.

To make the CINNAMON GLAZE, whisk all the ingredients together until smooth. Pour into a Ziploc bag and cut the corner off (make sure it is a tiny cut, or else your drizzle will be gloppy), or use a pastry bag with a very fine tip. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!