The scones are good, but with the frosting…me oh my!
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg
Preheat oven to 425 degrees.
Lightly oil a baking sheet or line with parchment paper.
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
3 ounces cream cheese, softened
1 cup confectioners (powdered) sugar
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons milk
In a small bowl, beat the cream cheese until soft. Add confectioners sugar and vanilla extract; beat until smooth. Add enough milk to make a good spreading consistency. Frost the scones while they are still warm.