a combination of feta cheese, cucumber, celery, red onion, and white long-grain rice.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 scones |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 6 tablespoons cold unsalted butter, cut into small pieces
- ½ cup pumpkin puree
- 7 tablespoons light brown sugar, packed
- 3 tablespoons heavy cream
- 1 large egg
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 pinch ground allspice
- 1 pinch ground ginger
- 1 pinch ground cloves
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Combine flour, baking powder, baking soda, salt, cinnamon, cloves, allspice, and ginger in a large bowl. Mix butter into the flour mixture with your hands until it resembles coarse bread crumbs.
- Combine pumpkin, brown sugar, cream, and egg in a medium bowl with a whisk. Fold into flour mixture with a large spoon until the dry bits at the bottom of the bowl have been incorporated.
- Pat the mixture into a ball with your hands and turn out onto a lightly floured surface. Continue to shape into a ball; gently press down and out, forming the dough into a flattened circle, about 1 to 1 1/2 inches thick. If the edges start to crack, just place the palm of your hand against the edge and gently press the dough back in.
- Dust a large, sharp knife with flour and cut the dough into 6 triangles. Slide the knife under each to help you lift and transfer them to the prepared baking sheet.
- Bake in the preheated oven until scones begin to turn light brown in color, 12 to 16 minutes. Place on a wire rack to cool.
- While scones are cooling, mix confectioners’ sugar, milk, cinnamon, nutmeg, allspice, ginger, and cloves for glaze together in a small bowl. Drizzle over scones while they are still warm.
- You can also use a pastry attachment to combine the butter and flour mixture, but that’s not as much fun.
- If you want smaller scones, make 2 smaller dough circles. Adjust baking time accordingly.
- I glazed the scones twice. I used half during my first pass, then let the glaze set on the scones for a few minutes before finishing them off with the rest of the glaze.
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 616 mg |
| Sugars | 37 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |