These. Are. Awesome.
1/2 cup canned pumpkin or pumpkin puree
2 tablespoons plain yogurt mixed with 2 tablespoons milk
1 large egg
2 cups all-purpose flour
1/4 cup plus 3 tablespoons granulated 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
1/4 tsp ground cardomom
1/4 tsp black pepper (yes, pepper 🙂
6 tablespoons cold butter, cut into 1-inch cubes
1 cup plus 3 tablespoons powdered sugar
1-2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of ground ginger
Pinch of cloves
Preheat oven to 425°F. Spray two baking sheets with nonstick spray or line with parchment paper and set aside.
In a medium bowl, whisk together the pumpkin, yogurt/milk mixture, and egg. Set aside.
In a large bowl, sift together the flour, sugar, baking powder, salt, and spices. Add the cubed butter on top. Cut together using a fork or pastry blender until it reaches the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea).
Gradually fold the pumpkin mixture into the flour mixture, using a spatula, wooden spoon, or your hands. Make sure all the dry ingredients have been moistened well.
On a well-floured surface, flatten and form the dough into a 12 inch x 4 inch x 1 inch-thick rectangle.
Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then cut each piece into four smaller triangles by making an “X” through them.
Place scones on baking sheet and bake for 12-15 minutes, or until just light brown. Remove to cooling rack and let cool before glazing.
To make the glaze, mix all ingredient together, then brush over the tops of cooled scones using a pastry brush or drizzle over with a spoon.