Pumpkin Scones

 I am in love with these Pumpkin Scones! Starbucks -you can't touch this! 

My husband came home from work yesterday and asked if I made these scones or bought them!  Of course I made them! I guess the double glazing really had him fooled. I never double glaze anything, but thought these deserved a second spice glaze.

Pumpkin Scones (from sweetpeaskitchen-  check it out -great recipes, beautiful photo's)

The only adaptation I made was adding whole wheat flour and almond milk in place of cream to the recipe.

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

Ingredients 

• 1 cup all purpose flour
• 1 cup of whole wheat flour
• 1/4 cup plus 3 tablespoons granulated sugar (we used turbinado)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter, cut into 1-inch cubes
• 1/2 cup canned pumpkin 
• 3 tablespoons half-and-half
• 1 large egg

Powdered Sugar Glaze

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons milk

Spiced Glaze 

• 1 cup plus 3 tablespoons powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of ground ginger
•  Pinch of ground cloves

 (Optional- I used unsweetened plain almond milk in place of half-half in the scones and the icing as well. I also added whole wheat flour to this recipe and it turned out fine.)

In a mixing bowl mix wet ingredients together first, pumpkin, eggs and half-and -half. Set aside. 

Then in another mixing bowl mix dry ingredients together, flour, baking powder, salt, sugar, cinnamon, cloves, nutmeg, and ginger. Add the cubed butter on top of the dry mix and then mix till you get a consistency of coarse cornmeal. 

Fold in wet ingredients to the dry ingredients. Form a dough ball. 

On a well-floured surface,flatten and form the dough. Then with a rolling pin or hands shape into a rectangular shape. Flatten the dough out so it is about 2 inches high evenly. Then cut into three smaller rectangles. Then cut again into three x shapes with a pizza cutter or knife.

Place scones on a cookie sheet with parchment paper to prevent sticking.

Bake for 20 minutes at 425 degrees.

Let the scones cool completely before icing. Follow recipe for first icing glaze. Brush first glaze on cooled scones. Wait for 5 minutes (if you can wait that long)and then apply second spiced icing glaze. You can place the second icing in a zip-lock bag and cut off one of the corners to create an icing bag.

The best part of all! A nice cup of chai tea and a pumpkin scone! They are moist and springy, the pumpkin flavor plays subtly with the Fall spices,and the sweetness is just right. The spice glaze makes all the flavors come together perfectly.