Pumpkin Scones
with Spiced Cream Cheese Drizzle
adapted from Brown Eyed Baker
Scones
2 cups all-purpose flour
7 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
6 Tbsp cold unsalted butter
1/2 cup canned pumpkin
3 Tbsp half and half
1 large egg
Drizzle
4 Tbsp unsalted butter
4 oz cream cheese, softened
1 cup powdered sugar
2 Tbsp half and half
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Pinch of ginger
Preheat the oven to 400° F. Line a baking sheet with parchment paper, set aside.
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Using a fork cut the butter into the dry ingredients until the mixture is crumbly and there are no obvious chunks of butter, set aside.
In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold the wet ingredients into the dry ingredients. Form the dough into a ball. Pat the dough out on a lightly floured pastry mat. Form it into a disk, that is 1 inch thick and about 8 inches in diameter. Cut the round into eight wedges, separate them and place the wedges on the baking sheet. Bake 14-16 minutes, or until light brown and when tested the toothpick comes out clean. Place on a wire rack to cool.
To make the drizzle, cream the butter until fluffy, but still cold. Add the cream cheese in small chunks. When completely combined (no lumps), add the powdered sugar, spices and half and half. If necessary, add additional half and half to arrive at the desired consistency.
Drizzle over each scone allowing it to dry before serving.