Pumpkin Scones with Double Glaze

Scones are scrumptious, and I have a wonderful recipe to share. At the time of night (9:20 pm feels like midnight to me tonight, friends), I don't have any fun or humorous stories to share. Just a recipe, so here you go!

Ingredients:

2 cups all-purpose flour

7 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. ginger

6 tbsp. cold butter, cut into small chunks

1/2 cup pumpkin (Libby's is fine)

3 tbsp. half & half

1 egg

Milk Glaze:

1 cup powdered sugar

2 tbsp. milk

Spice Glaze:

1 cup plus 3 tbsp. powdered sugar

2 tbsp. milk

1/4 tsp. cinnamon

1/8 tsp. nutmeg

pinch of ginger

pinch of cloves

Directions:

Combine dry ingredients in a bowl.  Cut in butter with a pastry blender. In a separate bowl, whisk together the pumpkin, half & half, and the egg. Once incorporated, fold into the dry ingredients.

(At this point, if you do not want them the same day, it is best to freeze the dough overnight to help create a better texture.  If that is what you want to do, pat the dough into a 10" diameter round about 1/4" thick and divide into 12 equal wedges.  Wrap individually and freeze.  No need to thaw when you are ready, just place on parchment lined cookie sheet and bake.)

Preheat oven to 425 degrees. Pat the dough into a 10" diameter round about 1/4" thick and divide into 12 equal wedges. Place on parchment lined cookie sheet and bake for 14-16 minutes. Spread milk glaze over top and drizzle with spice glaze.