Pumpkin Scones

For those of you who have been paying attention to the food-blogging-world, you've probably seen these floating around. When I saw them, I HAD to make them. They were delicious! Not too dry, since the pumpkin keeps them moist. Best enjoyed with a cup of tea! You can omit the glaze, but why would you?

Makes 12 regular sized scones, or 24 mini scones.

Scone Ingredients:

• 2 c all-purpose flour
• 1/4 c plus 3 T sugar
• 1 T baking powder
• 1/2 t salt
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1/4 t cloves
• 1/4 t ginger
• 6 T cold butter, cut into cubes
• 1/2 c pumpkin puree
  
• 3 T milk
• 1 egg
  

Glaze #1 Ingredients:

• 1 c plus 1 T powdered sugar
• 2 T milk

Glaze #2 Ingredients:

• 1 c plus 3 T powdered sugar
• 1 T milk
• 1 T maple syrup
  
• 1/4 t cinnamon

1. Preheat oven to 425 degrees F. Grease baking sheet.
   
2. Whisk together scone dry ingredients in a large bowl. Cut butter into dry mixture with two knives until crumbly.
   
3. In a separate bowl, whisk together the egg, milk, and pumpkin. Add wet ingredients to the dry mixture, and form into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 x 12 inches. Cut the dough into 12 triangles, or 24 mini triangles. Place on greased baking sheet. Bake 14-16 minutes, or until golden brown. Cool completely.
   
4. When the scones are cool, make mix together the ingredients for each glaze. Brush Graze #1 over the top of each scone. Allow Glaze #1 to set. Then, drizzle Glaze #2 over the top with a fork.
   
5. Wait 1 hour until icing is set- or go ahead and try one now! :)