Pumpkin Scones

Okay, I've made these twice in the last 3 days, one batch to try them out and then I got up at 6 a.m. this morning so I could whip up a double batch for breakfast! If I'm going to get up at 6 to make anything other than coffee, you know it's got to be good! I'll search no longer, these are simply the best!

1 cup canned pumpkin

1/3 cup heavy cream (I used low fat milk)

2 whole eggs

4-1/4 cups flour

3/4 cup sugar

1 teaspoon salt

2 tablespoons baking powder

1/2 teaspoon ginger

1/2 teaspoon cloves

3/4 teaspoon nutmeg

2 teaspoons cinnamon

3/4 cup cold butter, cubed

Sugar Glaze:

1 cup powdered sugar

2 tablespoons heavy cream (low fat milk is fine)

Cinnamon Glaze:

1-1/2 cup powdered sugar

1/2 teaspoon cinnamon

1/2 teaspoon allspice

2- 3 tablespoons heavy cream (or low fat milk)

Preheat the oven to 425 degrees.

In a small bowl, combine the pumpkin, milk, and eggs with a whisk. Set aside. In a mixer bowl, using a paddle attachment, combine flour, sugar, salt, baking powder and spices. Add cold butter cubes and mix until crumbly. Slowly add the pumpkin mixture and mix until thoroughly combined. (For this step, I actually folded the pumpkin mixture in with a spatula-I find this makes them even more tender.) Place dough on a lightly floured surface, divide in half, and gently form each piece into a 7 or 8-inch circle. Cut into 8 wedges. Place on a baking sheet that has been sprayed with cooking spray and bake about 13-15 minutes. In a small bowl, combine the glaze ingredients. Use a brush to paint the tops of each scone. Let dry well and combine the cinnamon glaze in another bowl. Pour this glaze into a small Ziploc bag; snip a very small piece off the corner of the bag and drizzle each scone. Let dry completely, make your coffee and enjoy!
16 delicious scones