Pumpkin Scones

First, enjoy this recipe, as it's the last sweet recipe that will be posted for some time.  Remember how I said in my last post that Mom and I are being healthy this year?  Well, we fell off the wagon in a serious, serious way with these scones.  Now we've decided we won't bake again until my birthday in February.  I guess we'll have to see how long that lasts.

The wagon-falling began innocently enough.  We had some leftover pumpkin from Sunday morning's pumpkin pancakes and didn't want it to go to waste.  You can do a lot of things with pumpkin, many of which are probably healthy, but, as you all have surely figured out by now, that's not how we roll at the Lindsey house.  We made double-frosted pumpkin scones.  They're INCREDIBLE and I suggest you don't make them because you can't not eat them.  I also suggest you go to the kitchen, prepare them now, and enjoy them for breakfast tomorrow morning.  I promise to be sympathetic when we run into each other at fat camp.

Scone Ingredients:

2 cups flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon pumpkin pie spice
6 tablespoons cold butter
1/2 pure pumpkin puree
3 tablespoons milk
1 large egg


Powdered Sugar Glaze Ingredients:

1 cup and 1 tablespoon powdered sugar
2 tablespoons milk


Spiced Glaze Ingredients:

1 cup and 3 tablespoons powdered sugar
2 tablespoons milk
1-1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 pinches ground ginger
2 pinches ground cloves

To prepare the scones, preheat your oven to 425 degrees.  Mix all the dry ingredients in a bowl.  Then, using a pastry knife, fork, or food processor, cut the butter into the dry mixture until it is crumbly and there are no large chunks of butter.  Set bowl aside.

Next, in a separate bowl, whisk together the wet ingredients and fold them into the dry ingredients.  Form the very stiff dough into a ball.

Pat out dough on a lightly floured surface.  Form into a 1"-thick rectangle, approximately 9" by 4".  Using a knife, cut the dough twice through the width to form three equally sized pieces.  Then, make one diagonal cut through each of the three cuts to make six scones.

Place the dough onto a greased baking sheet and bake for approximately 14 minutes or until scones turn lightly brown.  When the scones are cooked, place on a baking rack to cool

To prepare the two icings, whisk together the ingredients.  When the scones have cooled, brush on the powdered sugar glaze and then drizzle with the spiced glaze.