Pumpkin Scones

My sister makes the best scones. Ever.

Which is saying a lot, considering the fact that my sister doesn’t bake. Or cook, for that matter. Really.

There are very few things that my sister has mastered in the kitchen. Washing dishes is right at the top of the list, followed closely by Kraft macaroni & cheese and instant mashed potatoes. Ask her to make a cookie and you might as well have asked her to translate War and Peace back into the original Russian and French by Friday.

I don’t know how she managed it, but she has perfected the scone. Flaky, tender, buttery…everything a scone should be.

Since my sister is some 1,000 miles away, I had to make my own scones this morning. Maybe I’ll send her a few. Maybe.

Pumpkin Scones
Recipe by Pennies on A Platter

Active time: 20 minutes
Start to finish: 1 hour
Makes 6 large scones

For the scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons heavy cream
1 large egg

For the sugar glaze
1 cup powdered sugar
2 tablespoons milk

For the spice glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves

Directions
Preheat oven to 425 F.  Line a baking sheet with parchment paper.

Combine the dry ingredients in a large mixing bowl.  Use a pastry blender or food processor to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.

In a small bowl, whisk together the pumpkin, heavy cream, and egg.  Fold into the dry ingredients until barely combined.  It is very important to avoid over-mixing the batter.  It should still be kind of dry and crumbly.

Loosely form the dough into a ball.  Pat into a 1-inch thick, 9×3-inch rectangle on a lightly floured surface.

Use a sharp knife to slice the dough through it’s width into three equal portions. Cut each section diagonally to produce 6 triangular slices of dough.  (Or you can slice “X’s” in each section to form 12 triangles.)

Place each slice on prepared baking sheet and bake for 14 to 16 minutes, until the scones are golden brown.

Let cool completely on wire rack.

In the meantime, make both the sugar and spice glazes. For each glaze, mix the ingredients until combined. Add more sugar to make it thicker or more milk to thin it out.

Drizzle glazes onto the cooled scones.

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