TO MAKE THE SCONES:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate medium bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Then form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool
TO MAKE THE PLAIN GLAZE:
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.
AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (205g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 173 (36%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 85.4mg||26 %|
|Sodium 3388.9mg||117 %|
|Potassium 177.8mg||5 %|
|Total Carbohydrate 74g||22 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 70.3g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 474
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