1/2 cup (125 mL) canned pumpkin puree
2 eggs, slightly beaten
1/4 cup (50 mL) milk (2% M.F.)
2 cups (500 mL) all-purpose flour
1/3 cup (75 mL) white granulated sugar
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) EACH ground cloves, ground ginger, allspice
1/8 tsp (0.5 mL) salt
1/3 cup (75 mL) cold, unsalted butter
1 cup (250 mL) icing sugar
2 Tbsp (30 mL) milk (2% M.F.)
1/8 tsp (0.5 mL) ground cinnamon
Pinch EACH ground cloves and ground nutmeg
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
In a medium bowl, combine the pumpkin puree, eggs and milk with a fork. Set aside.
In a separate large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, cloves, ginger, allspice, and salt with a wire whisk.
Cut the butter into ½ inch cubes and add to the flour mixture.
Cut the butter in the flour mixture with a pastry cutter or fork until the butter resembles course peas.
Pour the pumpkin mixture into the flour mixture and mix until combined. Do not over mix.
If needed, work the dough by folding the dough over itself on a lightly floured surface until all the flour is incorporated. Form the dough into a 1-inch-thick disc. Slice into 8 triangular pieces and place them on the prepared baking sheet.
Bake for 20 - 22 minutes or until the scones have puffed up slightly and are firm to the touch.
Transfer the scones onto a rack and cool completely.
Glaze: Combine the icing sugar and milk in a medium shallow bowl until a thick glaze is formed.
Transfer half the glaze into a separate bowl and add the spices to one glaze bowl.
Dip the cooled scones into the white glaze until the glaze coats the top of the scones. Set the scones on a plate and allow the glaze to harden.
Using a piping bag or the end of a spoon, drizzle the spiced glaze overtops. Allow the spiced glaze to harden and enjoy.
Makes 8 scones.
Nutrients per serving: