Pumpkin Scones

While she was home over Christmas break, Lauren discovered a recipe for pumpkin scones with cinnamon sugar glaze.  She made them several times to rave reviews.  "The best scones I've ever had!" was a typical reaction.

The basic formula is quite similar to my standard scone; I like to prepare bags of mix (using the food processor) to keep on hand in the fridge.  Today I made a pumpkin variation using my mix rather than starting from scratch.  Every minute saved is a help in the morning!

Here's what I did:
1. To one bag of scone mix, add 1 1/2 tsp cake spice (or combine cinnamon, nutmeg, allspice, and ginger).
2. Combine

• 1/3 cup canned pumpkin
• 1/3 cup (scant) 1/2 &1/2 or milk
• 1 egg
• 1/4 cup dark brown sugar
• 1 tsp vanilla

3. Stir wet into dry, knead (it may take a while to come together), roll, cut, and bake scones.  (See my standard recipe for the full notes.)
4. When cool, ice with

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• cream or milk as needed to make a properly thick glaze (depending on how warm the scone is)

Rather than measure, I usually just pour powdered sugar into a large (10 oz) pyrex custard cup.  This is what one exact cup looks like:



If you already know how to make scones, and just want the amounts for my mix, here goes:  2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt, and 6 Tbsp (regular salted) butter.

Enjoy!