Iced Pumpkin Scones

Name: Iced Pumpkin Scones
Total time: 85
Yield: 8
Ingredients: 2 cups all-purpose flour; ¼ cup white sugar; 3 tablespoons white sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground ginger; 6 tablespoons cold butter, cut into 1-inch squares; ½ cup canned pumpkin; 1 large egg; 3 tablespoons half-and-half; 1 cup powdered sugar, or as needed; 2 tablespoons milk, or as needed; 1 cup powdered sugar; 2 tablespoons milk; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 1 pinch ground ginger; 1 pinch ground cloves

Recipe by Cheri from allrecipes.com

1 Hr. 25 Mins.

Ingredients

8 servings

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2 cups all-purpose flour
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¼ cup white sugar
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3 tablespoons white sugar
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1 tablespoon baking powder
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½ teaspoon salt
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½ teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon ground ginger
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6 tablespoons cold butter, cut into 1-inch squares
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½ cup canned pumpkin

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1 large egg
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3 tablespoons half-and-half
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1 cup powdered sugar, or as needed
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2 tablespoons milk, or as needed
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1 cup powdered sugar
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2 tablespoons milk
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¼ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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1 pinch ground ginger
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1 pinch ground cloves

Instructions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
Transfer scones to a wire rack to cool completely, about 20 minutes.
Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.