Recipe:
makes 18 mini scones
Scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
6 Tablespoons cold butter, cut into 1/2″ cubes
1/2 small can of pumpkin (not pie filling)
Icing glaze
1 cup powdered sugar
1 1/2 Tablespoons apple cider
2 Tbsp cinnamon
Preheat oven to 425˚F.
Using a fork stir together the dry ingredients in a large mixing bowl.
Using a pastry blender or your fingers, work butter into flour mixture until it resembles coarse sand.
Stir the pumpkin into the dry ingredients until barely combined, being careful not to over-mix. The mixture will look dry and crumbly. Divide the dough in thirds and gently form each into a 6″ round circle about an inch thick. Working on a floured surface, cut each circle into 6 wedges and place onto a nonstick baking sheet.
Bake for about 13-15 minutes, or until the scones are beginning to turn golden brown.
Transfer to a wire rack, and let cool completely. Set the rack over a sheet pan.
For the glaze: stir the powdered sugar and milk until smooth. Use a fork to drizzle over the scones. Let dry completely.
I thought it would be great to add chocolate chunks but forgot! Next time I make this (maybe next wknd) I will. Or craisins or raisins....
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