Saturday, October 24, 2009
In a medium sized bowl, combine:
2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 tsp pumpkin pie spice
Using your hands or a food processor cut 6 Tbsp very cold butter (cut into 1/4" cubes) into the dry ingredients until mixture resembles tiny course crumbs
In a separate medium sized mixing bowl, thouroughly whisk together:
1/2 cup canned pumpkin puree
5 Tbsp brown sugar
2 Tbsp raw sugar
3 Tbsp half and half
Fold liquid mixture into dry ingredients until well incorporated, being careful not to over-mix or the scones will become tough. Turn dough out onto a lightly floured surface and pat into a large round about 1/2" tall. Cut into 6 triangles and place on baking stone. Bake in 415 degree oven for 13-15 minutes.
While scones are baking, make the glaze.
1 cup powdered sugar
2 Tbsp + 1 tsp whole milk
1/2 tsp pumpkin pie spice
Pour over scones while they are still warm (but not hot).
These are so so good.
I slightly modified my recipe from this recipe.