Pumpkin Scones

Yield

14-16 scones.

Ingredients

• 360 g flour
• 105 g sugar
• 1 tbsp baking powder
• 3/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 3/4 tsp salt
• 1 stick (115 g) butter, cold
• 1 egg
• 240 g pumpkin puree
• Egg wash (1 egg, lightly beaten, with 1 tbsp water)

Steps

1. Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
2. Whisk dry ingredients together in a large bowl. Using your fingertips, a pastry cutter, or a food processor, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
3. Whisk together egg and pumpkin puree. Make a well in the center of the bowl and pour in egg/pumpkin mixture. Mix ingredients together by hand until a shaggy dough is formed. Knead lightly until dough comes together.
4. Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
5. Brush tops with egg wash. Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet.
6. Let cool, then glaze with basic Fast-Drying Sugar Glaze, let set, then pipe lines of the pumpkin-spice variation.

Source

Adapted from http://cooking.nytimes.com/recipes/1016080-orange-currant-scones.