2 cups all-purpose flour {I used one cup all-purpose, one cup whole wheat}
¼ cup plus 3 tablespoons granulated sugar {healthier option: ⅛ cup white sugar, ⅛ cup Stevia, and 3 Tbs. brown sugar}
1 tablespoon baking powder
½ teaspoon salt
1 fps ground cinnamon
½ teaspoon ground nutmeg
6 tablespoons cold butter, cut into 1-inch cubes
For the Spiced Powdered Sugar Glaze:
1 cup plus 3 tablespoons powdered sugar
2-3 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Instructions
Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray
In the bowl of a stand mixer, stir together the flours, sugars, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
Add the butter and toss with a fork to coat with the flour mixture.
Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg.
Fold wet ingredients into dry ingredients, and form the dough into a ball.
Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches.
Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet.
Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. Add in spices. Drizzle over scones and allow to firm.
Recipe by Eat Pray {Read} Love at https://www.eatprayreadlove.com/pumpkin-scones/