Ingredients:
2 cups flour
1/4 cup sugar
1 Tblsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
6 Tblsp. cold butter
1/2 cup canned pumpkin
3 Tblsp. cream (I used half and half)
1 egg
Spice Glaze:
1 cup+ 3 Tblsp. powdered sugar
2 Tblsp. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ginger and cloves
Picture:
Directions:
Mix all dry ingredients together, then cut in the butter or margarine and mix until course crumbs. Whisk together the pumpkin, cream and egg. Add to crumbs and mix, but do not knead. This just needs to be mixed enough to incorporate all the ingredients.
Pat out into a rectangle on a floured surface to about 1" thickness. Cut dough into pie shaped wedges. Place on a cookie sheet and bake at 425 degrees for about 12 minuets or until lightly browned.
Whisk together the spice glaze and drizzle over the warm scones.
This was a very yummy recipe!
