Tuesday, October 12, 2010

Pumpkin Scones

2 cups flour
7 T sugar
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
8 T cold butter
1/2 c solid pumpkin
3 T milk
1 large egg

1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger

Preheat oven to 425
Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.
In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.
Pat dough onto parchment paper into a 1" thick disk, score top with knife.

Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.
Make icing by mixing all icing ingredients together and apply to cool scone.

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