cinnamon glazed pumpkin scones

Fall around here is just swell.  All the pretty leaves, crisp mornings and everyone going bonkers for all things pumpkin. It's a strange phenomenon, but I must confess that last week I went to Trader Joe's and bought the following pumpkin spice items; oatmeal, ice cream, body butter AND coffee. Apparently they even make pumpkin spice flavored pumpkin seeds?! This seems like some sort of crazy oxymoron, but anyways.. the pumpkin phase doesn't last too long so let's embrace all the goods 'till we get to the next season. 

Two or three years ago Conor got me a sweet little book to write recipes in. Sometimes I didn't wanna make space for a laptop on the counter and it was nice to have one solid book to write my favorites in. So now that we are for reals doing this blog thang, I thought it would be nice to revisit these old favorites. It's really nice because a few of them I can remember why or when I made them-- like a strange food memory lane. Enter pumpkin scones; this was one of the first entries in my little book and I remember them being a favorite of mine. I did tweak the ratios on here, because I found the dough to be super wet. I ended up with a nicely spiced scone. Have with [pumpkin] coffee, tea or beer.

pumpkin scones:

2 1/4 cups a.p flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

6 tablespoons cold butter, cut up 

1/2 cup pumpkin puree

3 tablespoons half & half

3 eggs

Preheat oven to 425 and line a cookie sheet with parchment.

In a large bowl combine first seven ingredients. Cut butter in with a pastry cutter or your fingers, 'till there are no large pieces visible. In separate bowl whisk together pumpkin, half & half and egg together. Fold the pumpkin mixture into the dry ingredients. Dump dough out to a floured surface and roll out to be 1'' thick. Cut into 6-7 wedges or long biscotti shapes like me. Whatever scone shape you enjoy the most. Place on cookie sheet and bake for 12- 14 minutes. Let cool completely



cinnamon glaze (optional)!

1 1/2 cups confectionary sugar

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg

2 tablespoons milk, or half  & half

Whisk everything together in a small bowl!

Once scones are cooled; spoon, pour or dip into the glaze.