Pumpkin Scone
By: cheryl vivian
Published: Monday, November 10, 2014 - 11:33am

Ingredients




Scones:
3 cups all purpose flour
6 tablespoons sugar
5 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pumpkin puree
1/2 cup chilled heavy whipping cream, plus 2 tablespoons
2 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup chilled buttermilk
Glaze:
2 cups powdered sugar, sifted
1/4 cup heavy whipping cream
ginger (to taste)
nutmeg (to taste)

Preparation

1 Make the scones: 2 Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk pumpkin puree, 1 egg, and extract in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form (add more buttermilk if dough seems dry. You want the dough to be a little tacky). Gather dough into ball; flatten into disk. 3 Press dough out on floured surface to 9-inch round. Cut into 8 wedges. If you like a smaller scone, make 2 smaller discs and cut into wedges. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in small bowl for glaze. Brush some on wedges. 4 Bake scones until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool. 5 Make the glaze: 6 Combine powdered sugar and cream in a small bowl. Add more cream until you’ve reached desired thickness. Add ginger and nutmeg to taste. Dip scones into glaze and place on baking rack to set.