Pumpkin Scones

I'm not the biggest fan of pumpkin pie, I think it has to do with the texture and not so much the taste. I love the spices that are used in pumpkin pie; cinnamon, nutmeg and cloves. I like the taste of pumpkin, but put them in a pie and something just doesn't add up.
These scones are a perfect way to get your pumpkin pie fix, if you don't actually like the texture of the pie.

Pumpkin Scones
Adapted by Authentic Suburban Gourmet
Makes 24 scones

Ingredients:
4 ½ C. flour  (I used 2 cups whole wheat flour, and 2.5 cups all purpose flour)

½ C. Dark brown sugar, packed
1 ½ T. baking powder
½ t. baking soda
½ t. salt
1 ½ t. cinnamon
¾ t. ground ginger
½ t. Nutmeg
¼ t. ground clove
1 C. (2 sticks) chilled butter, diced
2 Eggs, beaten
1 C. canned pumpkin purée
2/3 C. Milk
1 egg beaten with 2 T. milk, for egg wash
Granulated or sanding sugar, for garnish (I skipped this)

Directions:
Preheat oven to 400°F. Use parchment paper, silpat or lightly greased baking sheet and set aside.


In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles coarse meal. The butter should be in small pieces.

Lightly whisk together the eggs, pumpkin purée and milk. With the machine on low, pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, but almost all the flour should be incorporated.

Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until smooth. Divide the dough in half and flatten with your hands to about one inch thick. Use a round two inch cookie cutter and cut rounds and place on the prepared baking sheet. Continue to flatten and cut rounds until the dough is gone. You will need to flour the board to prevent sticking. Once finished, brush each scone with the egg wash and sprinkle with granulated sugar.

Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. Cool on a wire rack for at least 5 minutes. Serve warm.

You can serve them as is, or you can top them with a spicy glaze. I decided to use the glaze, which is why I skipped sprinkling the scones with sugar. The glaze is from the same site

Spicy Glaze

Ingredients:
1 C. Powdered sugar

2 T. Milk
1 t. Cinnamon
½ t. Nutmeg
¼ t. All spice
½ t. Ground cloves

Directions:
When the scones are cooling, mix the confectioners sugar, spices and milk together in a small bowl. Drizzle over the scones while they are still warm.