2cupscake flour(or all purpose if that is what you have on hand)
1/2cupsugar
1tablespoonbaking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
1/2teaspoonground nutmeg
1/2teaspoonground cloves
1/2teaspoonground ginger
6tablespoonsbutter, cubed
1/2cupcanned pumpkin
1/4cuphalf-and-half
1large egg
SIMPLE POWDERED SUGAR FROSTING
1cuppowdered sugar
1tablespoonwhole milk
1/4teaspoonvanilla extract(optional)
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or lightly grease. I prefer parchment paper for easy cleanup.
Add all the dry ingredients (first eight ingredients) to a food processor along with the cubed butter. Pulse until the mixture resembles crumbles and there are no apparent big chunks of butter. Transfer to a large mixing bowl and set aside. If not using a food processor, mix all the dry ingredients in a large bowl. Cut the cubed butter into the dry ingredient mixture using a knife or fork until crumbly.
In a separate medium bowl, whisk together pumpkin, half and half and egg. Fold this mixture into the dry crumbly ingredients until you can form the dough into a ball.
Transfer the ball of dough to a lightly floured surface. With your fingers, pat the dough into a 1-inch thick, 4-inch wide and 10-inch long rectangle. Use a pizza wheel or knife to cut the triangle in half lengthwise. Then cut each half diagonally into about 7 triangles. Place the triangles onto the prepared baking sheet.
Bake for 14-16 minutes or until the scones begin to turn a light brown. Place the scones on a wire rack to cool.
Prepare the frosting while the scones are cooling by mixing all the ingredients until smooth. If you do not like vanilla it’s okay to leave it out of this recipe.
When the scones are cooled, frost each scone using a spatula. Give the frosting a few minutes to set before digging in.