Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::8
Ingredients
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Scones:
2 ¼ cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
3 tablespoons cold unsalted butter
3 tablespoons shortening
¾ cup canned pumpkin
1 large egg
2 tablespoons half-and-half
Glaze:
1 cup confectioners' sugar
2 tablespoons milk
¼ teaspoon ground cinnamon (Optional)
¼ teaspoon pumpkin pie spice (Optional)
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
Mix flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl. Cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.
Mix pumpkin, egg, and half-and-half together in a separate bowl. Stir into flour mixture until just combined. Turn dough onto a floured work surface and shape into a 1/2-inch-thick square. Cut dough into pizza-shaped wedges and arrange on the prepared baking sheet.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.
Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl. Drizzle over scones. Let set.
Cook's Note:
For a less spiced glaze, reduce or eliminate the cinnamon and pumpkin pie spice.