Pumpkin Pie Glazed Scones!

Back again with another incredible Pumpkin recipe that you all are sure to love!

They are super moist and homemade- yet super simple too!

Once I took the photos, trust me, I doubled the glaze on top because

😉

Perfect for the Fall season and great for dessert or Breakfast too!

Pumpkin Pie Glazed Scones!

Ingredients  :

2 cups all-purpose flour
7 tablespoons granulated 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 cubed
½ cup canned pumpkin
3 tablespoons half-and-half can substitute heavy cream
1 large egg
For the Powdered Sugar Glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons milk

Instructions  :

–  Preheat the oven to 425F
–  Line a baking sheet with parchment paper; set aside.
–  In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and –  –  ginger. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture is crumbly and no large chunks of butter remain, set aside.
–  In a small mixing bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined , and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined. Pat the dough into a 6-8 inch circle.
–  Cut the dough circle into 6 equal triangles.
–  Place the scones on the prepared baking sheet.
–  If your dough has been warmed by the temperature in the kitchen and you notice the butter melting, pop the tray in the freezer for a few minutes before proceeding.
–  Bake for 15 minutes, or until lightly browned. Cool completely.

GLAZE In a small mixing bowl combine the glaze ingredients well, and drizzle over the cooled scones. Serve or store in an airtight container on the counter for up to 3 days.

ENJOY!………