Pumpkin Scones with Pumpkin Spice Frosting

by Katie Johnstonbaugh of:
 
 
Scone Ingredients:
2 cups flour
1/3 brown sugar
2 t. baking powder
½ t. cloves
½ t. cinnamon
½ t. ground ginger
½ t. nutmeg
½ t. salt
½ stick cold or frozen butter (1./4 cup)
½ c. canned pumpkin
½ c. heavy cream
1 egg

Directions:
For scones – Mix first 8 ingredients together. Cut in butter with pastry cutter or 2 knives. In separate bowl, mix pumpkin, cream and egg together. Beat wet into dry mixture a little at a time and just until mixed. Don’t overbeat. Shape dough into disk on sprayed pizza stone or rectangle (3 inches wide x 1 inch thick) on parchment lined baking sheet. Cut into wedges. Pull wedges apart so all sides are exposed. Bake at 350º for 15 minutes. Stick fork in center of largest wedge. It should come out clean. If not, bake another 5 minutes.
 
Frosting Ingredients:
1 c. powdered sugar
1 T. canned pumpkin
¼ t. cinnamon
¼ t. cloves
¼ t. ground ginger
¼ t. nutmeg
¼ cup heavy cream

Frosting Directions:
 Mix first 6 ingredients. Drizzle cream in while whisking until frosting reaches molasses consistency.
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