Pumpkin Spice Scones

Scones are actually easy to make and just so pretty with a glaze drizzled on top. It's okay if they aren't perfect triangles...some of mine (the end pieces) are smaller. They still taste good! They are just as nice when cut into squares. This is a version of the Starbuck's scone.

Pumpkin Spice Scones

2 cups unbleached flour
3 tablespoons brown sugar
4 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg (I use fresh grated and I don't measure it)
6 tablespoons cold unsalted butter (cut into small cubes)
1 egg
1/2 cup canned pumpkin
1 tablespoon molasses
3 tablespoons heavy cream
1/2 teaspoon vanilla

Glaze
1 cup powdered sugar
1 tablespoon canned pumpkin
1/4 teaspoon cinnamon
freshly grated nutmeg to taste
1-2 tablespoons milk, half n half or cream (I used cream in the photos)

Line a large baking sheet pan with parchment paper.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt and spices until combined.
Using a pastry cutter, cut butter into the flour mixture until it resembles course crumbs. There should be small chunks of butter still visible.
In a separate bowl, whisk the egg, pumpkin, molasses, cream, and vanilla.
Pour the wet ingredients into the dry. Using a wooden spoon, mix until it just forms a soft dough.
Put dough on a lightly floured surface.
I use the shiny side of freezer paper. It makes clean up easy.
Knead dough just until it comes together -just  a few times. Don't overwork the dough.
Pat out into a 10 x 6 rectangle about 1 inch thick.
Using a pizza cutter or knife, cut the rectangle into 3 equal portions. Now, cut the length of the rectangle in half. Cut the small rectangles into 12 triangles.
Place on prepared pan. Heat oven to 425. While waiting for oven to heat, place pan in freezer.
Bake for 14 minutes. Scones will be golden brown.
Place on wire rack to cool.
To make the glaze, whisk together ingredients and drizzle on cooled scones.

I love freshly grated nutmeg! The spice (whole seed) lasts a long time in a glass jar and it only takes a little grated in recipes. It smells so good!