Ingredients
½cuppumpkin puree,canned
1large egg
3tbspheavy cream
1tbspmolasses
2tspvanilla extract
2cupsall purpose flour
1cupdark brown sugar
1tspbaking powder
½tspbaking soda
½tspsalt
1tspground cinnamon
¾tspground ginger
¾tspground cloves
½tspground nutmeg
½cupunsalted butter,cold
1½confectioners’ sugar
3tbsppumpkin puree,canned
¼tspground cinnamon
¼tspground ginger
¼tspground cloves
¼tspground nutmeg
Preparation
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses and vanilla. Set aside.
In the bowl of a food processor fitted with the blade attachment, combine the flour, dark brown sugar, baking powder, baking soda, salt and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal. Add the pumpkin mixture and pulse just until the mixture comes together.
Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour.
Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half.
Dust the work surface with flour again and form each half into a 5-inch circle, about ¾-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges. Place the wedges on the prepared baking sheet.
Bake the scones for 12 to 15 minutes. Peek at the bottoms; they should be slightly browned but not burnt.
Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.
When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top.
Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with confectioners sugar.
Serve and enjoy!
