Since we don’t really experience fall here in Arizona, one way we create fall is to start baking recipes that have a fall feel to them. As soon as the temperature dips under 75 at night, I start looking through all of my pumpkin and apple recipes to see what I can make to create that fall experience. One of the recipes that caught my eye this year is for Pumpkin Scones. They are surprisingly easy to make and every bite captures the fall flavor so desirable right now.
Pumpkin Scones
2 c flour
7 T sugar
1 T baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. gound cloves
1/4 tsp. ground ginger
6 T cold butter
1/2 c canned pumpkin
3 T half-and -half
1 large egg
Powdered Sugar Glaze:
1 c. plus 1 T powdered sugar
2 T milk
Spiced Glaze:
1 c plus 3 T powdered sugar
2 T milk
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 pinch ginger
1 pinch ground cloves
Combine flour, sugar, baking powder, salt, and spices in large bowl. Using pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto floured surface and form into 1-inch thick rectangle (about 9 in. by 3 in.). Slice the dough twice through the width, making 3 equal portions. Cut those 3 slices diagonally so you have triangular slices of dough. Place on baking sheet. Bake at 425 degrees on greased baking sheet for 14-16 minutes. Plain Glaze: Mix the sugar and 2 T milk together until smooth. When scones cool, use brush to paint glaze over top. Spiced Icing: Combine the ingredients together. Drizzle this over each scone.
