Nice chilly October morning in Raleigh, and the pumpkin pancakes are sadly, all gone (see recipe earlier in this thread).
Pumpkin Scones
2 cups flour - we use half whole wheat, half all purpose unbleached
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
whisk all of the above together in a large bowl.
Using a pastry blender, cut in 6 tbsp cold butter until the grains are smaller than pea sized.
In a small bowl, whisk 1/2 cup pumpkin puree, 3 tbsp half and half, and 1 egg.
Beat the liquid into the solids in the large bowl using a fork - gather it all together quickly to form a ball (using floured hands).
On a floured surface, press the ball into a 10 inch round and cut into 10 wedges using a large knife. Place on an ungreased baking sheet, leaving at least 1 inch in between, and bake at 425 for 16 minutes.
While cooling, whisk together 1 cup powdered sugar, 1 tsp vanilla, 2 tbsp milk, and 1/2 tsp each cinnamon, ginger, cloves and nutmeg to make a glaze. Using a fork, drizzle this glaze over the scones. Let sit until the glaze dries and firms.
So, so good! Much better than the gummy, overly sweet, under spiced pumpkin scones we used to eat at Starbuck and sent us searching for something better.
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Craig
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