"Easy and foolproof recipe for soft, buttery Classic Pumpkin Scones. These are freezer friendly, so you can store them in the freezer for later! Bakes perfectly from frozen too...."
INGREDIENTS
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14 oz AP flour (about 3 ⅓ cups)
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1 ½ tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp ground ginger (optional)
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4 tsp baking powder
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1 tsp salt
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3 tbsp white sugar or brown sugar
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4 oz unsalted butter (8 tbsp - chilled and cut into ½ inch cubes)
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¾ cup pumpkin puree (chilled)
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¾ cup half and half (chilled)
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Extra half and half (to brush the tops of scones)
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Raw sugar to sprinkle on top
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3 - 4 tbsp unsalted butter
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4 oz confectioner’s sugar (1 cup)
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Pinch of salt
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3 - 4 tbsp cream