| Scones | Vanilla Glaze | Cinnamon Glaze |
| 4¼ cup flour | 1 cup powdered sugar | 1½ cup powdered sugar |
| ¾ cup sugar | 2 Tbsp heavy cream | ½ tsp cinnamon |
| 1 tsp salt | ½ tsp allspice | |
| 2 Tbsp baking powder | 2-3 Tbsp heavy cream | |
| ½ tsp ground ginger | ||
| ½ tsp ground cloves | ||
| ¾ tsp nutmeg | ||
| 2 tsp cinnamon | ||
| ¾ cup butter, cold, cut in cubes | ||
| 1 cup canned pumpkin puree | ||
| 1/2 cup heavy cream |
- In small bowl, mix the pumpkin, heavy cream and egg with a whisk. Set aside.
- In mixer, using paddle attachment, mix flour, sugar, baking powder and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined.
- Divide dough in half, and form the dough into a 12x5 inch rectangle. If it’s too sticky, using hands, mix in enough flour so it is easier to shape.
- Cut dough into triangles by making three vertical cuts (you should now have 3 rectangles. Cut each of the rectangles by making an X, I use a pizza cutter. Then make ONE horizontal cut across the center. You should have 18 triangles.
- Place each triangle onto a cookie sheet lined with parchment paper. Bake in a 425 degree oven for about 13-15 minutes. Repeat with other half of dough.
- Cool on rack. Make sugar glaze by whisking the sugar with heavy cream. Using a brush, paint the tops of each scone with the glaze.
- To make the cinnamon glaze, whisk all the ingredients together until smooth. Pour into a ziploc bag and cut the corner. Drizzle the glaze over all the scones. Allow to dry (about 15 minutes). Eat and enjoy!
