chez carol : pumpkin spice scones

Soft, moist, wholesome, all-season delicious.

Makes 8 scones

Prep: 20 minutes Bake time: 15 minutes Total time: 35 minutes

Ingredients

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/8 tsp ground cloves

• 1/4 c. packed dark brown sugar

• 3 tbsp granulated sugar

• 1/2 c.unsalted butter , cold and diced into 1/2-inch pieces

• 2/3 c.canned pumpkin puree

• 3 1/2 tbsp buttermilk or half n half

• 1 large egg

• 1 tsp vanilla extract

• 1 tbsp honey

• 1 tbsp half and half

Instructions

• Preheat oven to 400 degrees.

• In a mixer with large bowl and whisk attachment, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar. Cut in butter with a pastry cutter, until it's tiny pieces. Create a well in center.

• In a smaller bowl whisk together pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Fold together with a wooden spoon, then knead in bowl or on work surface by hand just enough to bring mixture together.

• Dough will be sticky. Place on a flour-dusted work surface, pat down and shape into an even 8-inch round. Using a large knife dusted with flour, slice into eight equal wedges.

• Transfer scones to a parchment paper-lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Cool 10 minutes on a wire rack.

Glaze:

• 1/2 cup powdered sugar

• 1 tbsp. half and half , then more as needed

Whisk together powdered sugar and half and half, adding more half and half until sugar is dissolved and creamy. Evenly coat tops with a pastry brush and allow 10-20 min. to set.

Pumpkin Spice Drizzle

• 3/4 cup powdered sugar

• 1 Tbsp pumpkin puree

• 1/4 tsp. ground cinnamon

• 1/8 tsp. ground nutmeg

• 1/8 tsp. ground ginger

• 1 tbsp. half and half
  

• Whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small plastic sandwich bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set.