If You Can't Smell Autumn In The Air Yet, Bake These

I love the pumpkin scones I get at Starbucks to go with my tall Earl Grey tea with plenty of cream. Yum! But I cannot always afford to feed that habit. Well, I found a pretty good recipe that comes very close to what I can get at the store with the green sign. Try them, you'll love them! I've included a photo of how mine turned out.

Scones

2 cups flour

7 T. sugar

1 T. baking powder

1/2 t. salt

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. ground cloves

1/4 t. ginger

6 T. cold butter

1/2 cup canned pumpkin

3 T. half and half

1 large egg

Powdered Sugar Glaze

1 cup powdered sugar

1T. powdered sugar

2 T. whole milk

Spiced Glaze

1 cup powdered sugar

3 T. powdered sugar

2 T. whole milk

1/4 t. cinnamon

1/8 t. nutmeg

1 pinch ginger

1 pinch ground cloves

TO MAKE THE SCONES:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:

Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.

Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.