Spiced Pumpkin Scones

Scones

2 c. all purpose flour

1/4 c. brown sugar

3 Tbls. natural cane sugar

1 Tbls. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. cloves

1/2 tsp. ground ginger

6 Tbls. cold butter

1/2 c. canned pumpkin (not pumpkin pie filling, as it has spices added)

3 Tbls. homemade yogurt

1 large egg

1/4 tsp. orange extract

Glaze

1 c. powdered sugar

2 Tbls. milk

Spiced Glaze

1 c. powdered sugar

1 1/2 Tbls. milk

1/4 tsp. cinnamon

1/8 tsp. ground nutmeg

pinch of ginger

pinch of cloves

Preheat oven to 425 F. Line a baking sheet with parchment paper.

Combine flour, sugars, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Using a pastry blender, cut butter into dry ingredients. Set aside.

In a separate bowl, whisk together pumpkin, yogurt, egg, and orange extract. Fold wet ingredients into dry. Form the dough into a ball.

Pat dough out on a floured surface, forming into a circle. Cut into 8 wedges. Place scones on parchment covered baking sheet, and bake for 14- 16 minutes. Cool on wire rack.

Prepare glaze. Drizzle over warm scones. Let cool. Prepare spiced glaze, and drizzle over cooled scones.