Pumpkin Scones

I used to love the Starbucks Pumpkin Scones that came out in the Fall, when I'd already be racing there for a PSL. These days I'm not the biggest fan of either coffee or Starbucks, but these scones still make an appearance every so often because they are quite good. Note that they don't really taste like authentic English scones at all (see my favourite recipe for those here), but rather a tasty treat that's a cross between a muffin and a roll.  

PUMPKIN SCONES

Blend together:

• 2 C flour
• 7 TB granulated sugar
• 1 TB baking powder
• 1/2 TS salt
• 1/2 TS ground cinnamon
• 1/2 TS ground nutmeg
• 1/4 TS ground cloves
• 1/4 TS ground ginger
• 7 TB cold butter

Then slowly add:

• 1/2 C canned pumpkin
• 3 TB 10%, 15%, 35% or any cream
• 1 egg

• Once blended together, roll with a rolling pin into a long rectangle
• Cut with a pizza cutter or knife into small triangles
• Bake at 450 degrees for 14 minutes, then cool and ice

PLAIN ICING

• 1 C plus 1 TB powdered sugar
• 2 TB 35% cream

SPICED ICING

• 1 C plus 3 TB powdered sugar
• 2 TB 35% cream
• 1/4 TS ground cinnamon
• 1/8 TS ground nutmeg
• 1 Pinch ground ginger
• 1 Pinch ground cloves

OR PUMPKIN ICING

• 1 C powdered sugar
• 2 TB 35% cream
• 1 TS pumpkin
• 1 TS vanilla

These are a healthier option because there's way less butter and cream than usual scones, but there's nothing like an English scone!