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.
Arizona Sunshine Lemon Pie – Refreshing and Easy Dessert
Meatloaf Grilled Cheese
Strawberry Shortcake (The Best)
I Found Out My Husband Rents a House on the Outskirts – My Heart Nearly Stopped When I Visited
51-year-old Cameron Diaz and 45-year-old Benji Madden quietly welcome baby number 2 – people criticize decision
Say goodbye to bed bugs on your curtains – one spray of this ingredient and they’ll be gone in an instant!
FLAKY APPLE PIE BARS!
Indulge in Zesty Sweetness: Lemon Blueberry Loaf Recipe
10 car cleaning hacks You Need to Know
