Tuesday, October 13, 2009

Spiced Pumpkin 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)
1 large egg
1/4 tsp. orange extract


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.

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