Scrumptious Pumpkin Scones

I can't take much credit for this recipe. I found it online at recipezaar, and followed the directions to a T. The result? Unbelievably addicting and mouth-watering. 

These scones surprisingly need no toppings (jam, lemon curd, butter, etc) -- AND they taste great after a few days (which is very rare for scones). Please do yourself a favor and bake a double or triple batch of these immediately. A normal size can of pumpkin puree is enough for a triple batch (1.5 cups).

INGREDIENTS: 

SCONES

2 cups all-purpose flour
7 tablespoons 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
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

POWDERERED SUGAR GLAZZE
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

2. 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.

3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (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 portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

5. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:

1. Mix the powdered sugar and 2 tbsp milk together until smooth.

2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

Eat and repeat often.

Recipe originally found at: www.recipezaar.com