For the scones
- 280 g (2 c) all-purpose flour
- 65 g (1/3 c) brown sugar
- 4 g (1 tsp) baking powder
- 3 g (½ tsp) baking soda
- 3 g (½ tsp) kosher salt
- 6 g (1 tsp) ground cinnamon
- 4 g (¾ tsp) ground ginger
- 4 g (¾ tsp) ground cloves
- 3 g (½ tsp) ground nutmeg
- 115 g (8 tbsp or 4 oz) unsalted butter, chilled and cut into cubes
- 115 g (½ c) pumpkin puree
- 15 ml (1 tbsp) molasses
- 3 tbsp milk
- 1 large egg
- 10 ml (2 tsp) vanilla extract
For the glaze
- 60 g (½ c) confectioners’ sugar, sifted
- 15 ml (1 tbsp) milk
Make the Scones
- Preheat the oven to 375ºF Convection or 400ºF. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- Using a pastry cutter catter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. (You could also use a food processor for this – if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
- In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.
- Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.
- Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.