Pumpkin Scones
Submitted by Saskia de Jong (Calgary, AB)

Ingredients:

4 cups all-purpose flour
14 Tablespoons sugar
2 Tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup cold butter ( or one square of margarine)
1 cup canned pumpkin (I threw in two extra heaping table spoons in addition to the 1 cup!!!)
6 Tablespoons half-and-half (regular milk is fine! I use 1%)
2 large egg

Sugar Glaze Ingredients:

1/2 cup powdered sugar
2 1/2 Tablespoons milk

Spiced Glaze Ingredients:

1/2 cup powdered sugar
2 1/2 Tablespoons milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1/4 teaspoon pinch ground cloves

Scones Directions:

1. Preheat oven to 400 degrees F.
2. Lightly grease a cookie sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.
4. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.
5. In a separate mixing bowl, whisk pumpkin, half and half (or milk), and eggs.
6. Fold wet ingredients into dry ingredients. Form the dough into a ball. * I kneeded the dough in the bowl until all of the flour was encorporated into my mix then tossed it on the counter to finish*
7. Pat out dough onto a lightly floured surface and form it into a 1 inch thickness.
8. Use a medium sized cup to cut out scones from the dough.
9. Place on prepared baking sheet from step 2.
10. Bake for 10-15 minutes until scones turn light brown.
11. Place on wire rack to cool.

Sugar Glaze Directions:

1. Mix the powdered sugar and milk together until smooth.
2. Drizzle glaze over the top of each cooled scone.


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