Pumpkin Scones with Cinnamon Icing

🧂 Ingredients

• 2 cups all-purpose flour
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 8 tablespoons butter

  cold and cubed (1 stick)
• 1/2 cup pumpkin puree

  drained *
• 3 tablespoons heavy cream *
• 1 tablespoon molasses
• 1 teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
• 2 Place the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger,
  salt, and cloves in the bowl of a food processor; pulse to combine the
  ingredients.
• 3 Add the cubed cold butter to the dry ingredients in the processor; pulse until
  the mixture resembles coarse crumbs. Whisk together the drained pumpkin, heavy
  cream, molasses, and vanilla in a separate bowl. Add to the dry
  ingredientstogether and pulse together until a dough forms.
• 4 Transfer the dough with lightly floured hands onto the parchment lined baking
  pan. Shape the dough into a disk, about 1 inch high. Cut into 8 equal wedges,
  and pull apart slightly on the pan.
• 5 Bake for 20 to 24 minutes, or until set. Let cool before drizzling Cinnamon
  Icing (recipe below).

Nutrition Info