Pumpkin Scones

2 cups all-purpose flour

cup brown sugar
1 Tbs baking powder
tsp salt
generous tsp ground cinnamon
tsp ground nutmeg (or freshly grated!)
pinch ground cloves
generous tsp ground ginger
6 Tbs cold butter, cut into chunks
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg
Egg Wash
1 large egg
1 Tbs milk
raw sugar
Sugar Glaze Ingredients:
cup powdered sugar
to 1 Tbs milk
Spiced Glaze Ingredients:
cup powdered sugar
to 1 Tbs milk
tsp ground cinnamon
tsp ground nutmeg
1/8 teaspoon ginger
super, teeny, tiny pinch ground cloves

Preheat oven to 425F.

Line a baking sheet with silicone mat or parchment paper.
Combine the dry ingredients in the bowl of a stand mixer. Using
the paddle attachment, mix in the butter until the mixture
resembles coarse bread crumbs. Alternatively, use a pastry
blender or your hands to cut in the butter until the mixture is
crumbly in texture and resembles coarse bread crumbs.
In a small bowl, whisk together the pumpkin, half and half, and
egg. Fold into the dry ingredients until barely combined, being
very careful not to over mix the batter.
Pour the dough out onto a lightly floured surface and loosely form
the dough into a ball. Pat it into a 1-inch thick rectangle.
Use a pizza cutter to slice the dough into desired shapes.
Place each slice on prepared baking sheet and top with the egg was
and a sprinkle of raw sugar. Bake for 14 16 minutes or until the
scones are golden brown.
Let cool completely on wire rack.
In a small bowl, whisk together the powdered sugar and milk until
smooth. If its too runny, add more sugar. If too thick, add a little
more milk until reaching desired consistency. Brush glaze over the
top of each cooled scone. Let harden before proceeding to the
spiced glaze.
After the sugar glaze hardens, combine the spiced icing
ingredients. Use a whisk to drizzle over each scone, allow to set
before serving - or alternatively dig right in as I did!! =)