Pumpkin Scones with Spiced Glaze (like Starbucks)

 Pumpkin. This time of the year, especially, we just can't seem to get enough of it. Cinnamon, cloves, nutmeg, and ginger spice these scones up deliciously. Then, to put them over the top, a plain sugar glaze drizzled with a spiced sugar glaze.

 Maybe you've had something like this at that ubiquitous coffee shop with the green and white logo.  Now you can have them at home, too, with your own favorite coffee, or cup of tea.

This recipe makes 16 small to medium sized scones. Just right to keep some and give some to the neighbors, who just may show up on your doorstep when they smell the delicious aromas coming from your kitchen while these are baking!

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Pumpkin Scones with Spiced Glaze - adapted from here

Ingredients for Scones

2 c flour

1/3 c brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

3/4 tsp ground ginger

3/4 tsp ground cloves

1/2 tsp ground nutmet

1/2 c cold butter, cut into small cubes

1/2 c pumpkin puree

1 T molasses

3 T Half-and-Half

1 egg

2 tsp vanilla

Ingredients for Sugar Glaze

1 c powdered sugar, sifted

2-3 T Half-and-Half

Ingredients for Spiced Glaze

1 c powdered sugar, sifted

1 T pumpkin puree

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/4 tsp ground cinnamon

1-2 T Half-and-Half

Preheat oven to 400F. Line a large baking sheet with parchment.

Sift flour, brown sugar, baking powder, baking soda, salt, and all the spices into a bowl, then transfer to food processor. Add cubed butter to the flour mixture and run processor for 30-45 seconds, ur until the mixture looks like oarse cornmeal. Transfer mixture to a large mixing bowl.

In a medium bowl, whisk together the pumpkin puree, molasses, Half-and-Half, vanilla, and egg until blended. Stir pumpkin mixture into the flour/butter mixture with a spoon just until a soft dough forms.

Transfer dough to a lightly floured surface and knead 3-4 times until it comes together. Pat dough into a 7"x10" rectangle. Use a pizza cutter to cut the rectangle in half lengthwise, then cut into four even pieces crosswise, making eight rectangles. Now, cut each rectangle into two triangles.

Transfer scones to baking sheet and bake for 10-15 minutes, or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool completely.

Once the scones have cooled, make the glazes. To make the sugar glaze, add sifted powdered sugar to a medium bowl, then add one tablespoon of Half-and-Half. Stir, then judge the consistency. It should drizzle slowly from the end of a spoon. Dip the tops of each scone directly into the glaze, then place back onto the cooling rack.

To make the pumpkin spiced glaze, combine sifted powdered sugar, pumpkin puree, spices, and add one tablespoon Half-and-Half. Stir and check consistency; adjusting with additional Half-and-Half if necessary. Use a spoon to drizzle across each scone. Glaze will set in about 15 minutes.