Autumn Baking {Pumpkin Spice Scones}

  

Autumn is my favorite time to bake! There are just so many delicious flavors associated with autumn. Pumpkin is a big one, and I am a pumpkin girl through and through!

I have made this new-to-me recipe a couple of times recently, when there was occasion to share. Pumpkin Spice Scones plus a hot cup of coffee...mmmm. 

If you're a pumpkin girl too, I think you'll love them!

Original recipe ~here~

PUMPKIN SPICE SCONES

INGREDIENTS

For Pumpkin Scones:

2 cups flour
1/3 cup dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
2/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 stick cold butter
1/2 cup pumpkin puree
1 tablespoon molasses
3 tablespoons half-and-half
1 large egg
2 teaspoons vanilla 

For Sugar Glaze:
1 cup confectioner's sugar
1 to 2 tablespoons half-and-half

For Pumpkin Spice Glaze:
1 cup confectioner's sugar
1 tablespoon pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 to 2 tablespoons half-and-half

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DIRECTIONS:

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Mix together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

Cut butter into cubes; using pastry blender, cut butter into flour mixture until crumbs are the size of small peas.
(I use my Kitchen Aid stand mixer, on medium-low speed, taking care not to overmix.) 

In a separate bowl, whisk the pumpkin puree, molasses, half-and-half, egg, and vanilla until blended.

Stir the pumpkin mixture into the flour/butter mixture until a soft dough forms. (Both times, I needed to add a bit of flour in order to handle the dough...a quarter cup or so.) Transfer the dough to a floured surface. Sprinkle some flour on top.

Lightly roll the dough into a 10 x 7-inch rectangle. Cut the rectangle in half lengthwise; cut each long piece into four pieces; then cut each of those into triangles. You will have 16 triangles.

Make sense?

Place scones on parchment-lined baking sheet. Bake for 10 to 15 minutes or until toothpick inserted into middle comes out clean. (Mine took about 13 minutes.)
Transfer to a wire rack to cool.

Make white sugar glaze by combining confectioner's sugar and half-and-half (a little at a time) until it is "drizzle" consistency.
Drizzle in a back and forth pattern on cooled scones.

Make pumpkin spice glaze. (By all means, do this! It adds a layer of pretty, as well as yummy flavor.)
Mix sugar, pumpkin puree, spices, and half-and-half (a little at a time) until it is "drizzle" consistency.
Drizzle this glaze in a back and forth pattern on cooled (and now sugar-glazed) scones.

While your glaze is setting (10 or 15 minutes), get that hot cup of coffee ready!

Enjoy! 

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