Pumpkin Spice Scones

As you probably all know, Fall is one of my favorite times of the year!

We (our good friends and us) picked out our pumpkins at the Black's Heritage Farm. This involved a hayrack ride to go get them and we were like kids in a candy store. We were in search of the biggest, perfect pumpkins and then somehow forgot how heavy they can be.

These pumpkins were HUGE and we had thousands to choose from.

Our pumpkins and squash in the garden didn't do so great this year. We had a squash bug epidemic so that means coming up with a game plan over the winter.

Here's another favorite little part of Fall for me: Pumpkin Spice Scones.
There's not doubt about it, pumpkins seem to be the latest flavor trend. My friend introduced me to these and since then, this is what I look forward to with my coffee on a nice crisp, cool morning.

Here's my recipe:

2 cups all-purpose flour
3/4 cup granulated white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup canned pure pumpkin (without the spices or sugar)
3 tablespoons half and half cream
1 large egg
6 tablespoons cold butter, cut into cubes

The Glaze (basic powered sugar glaze with traditional spices): 
1 Cup powdered sugar
1 tablespoon milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch of ground ginger
pinch of ground cloves

Scones are simple to make. 
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Dust lightly with flour.

Then sift the dry ingredients and spices together.
Cut the cubes of cold butter into the dry ingredients with a pastry cutter or a food processor, until the consistency is of pea sized crumbs.
In a separate bowl, mix the pumpkin, half and half, and egg in a bowl. Then, fold the wet ingredients into the dry ingredients and knead slightly. Shape into a ball and roll flat with a rolling pin, use flour as needed if the dough is exceptionally sticky. Keep in mind though, that the dough should not stick to the floured surface. Use a pizza cutter to cut into triangles and place on the parchment paper. Bake for approximately 15 minutes. They will turn slightly golden brown.
Place on a baking rack to cool slightly.

Whisk the glaze ingredients together and drizzle over the scones while they are still warm.

Enjoy with a nice pumpkin spice latte if you're feeling especially thankful for Fall! 

Jessica