Thanks to everyone who entered the Macy's giveaway! We had 21 entries and I used random.org to choose a winner. So the lucky winner is... #8 Melissa! Melissa, please contact me at email@example.com so we can get you your prize! Now for the recipe...
Have I mentioned that I'm a part of a cooking club? Well, we met last night and our theme was breakfast! This was one of the things we served last night and they were delicious. I even got to bring leftovers home and my boys gobbled them up. We didn't use as much of the glaze on ours, so you can go heavy or go light, it's really up to your preference.
from Tianna originally from Recipe Girl
2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure pumpkin (fresh can also be substituted)
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes
1/2 cup powdered sugar, sifted
1 tablespoon milk
3/4 cup powdered sugar, sifted
1 to 2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves
Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Then dust the top of that with some flour.
In a large bowl, whisk together dry ingredients In a separate bowl, whisk together pumpkin, half and half, and egg. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs). Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. You want it to be somewhat sticky, but you don't want it to stick to the baking sheet.
Pat out dough onto the lightly floured baking sheet 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 cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.
Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.