Ingredients
Scale
- 3 c. flour
- 1/4 c.+ 3 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp.salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1 stick unsalted butter, cold and cubed
- 1/2 c. pumpkin puree
- 1 egg
- 3 tbsp. buttermilk
- GLAZE
- 4 oz. cream cheese, softened
- 2 tbsp. unsalted butter, softened
- 1/2 c. powdered sugar
- 2 tbsp. milk
Instructions
- Preheat oven to 350 Degrees
- In a large bowl, whisk together all dry ingredients(flour, sugar, baking powder, salt,cinnamon nutmeg, and ground ginger). Take the cubed cold butter and add to the dry ingredients. Using a pastry cutter or fork, mix in the butter until the dough looks like large clumps of sand.
- In a separate small bowl, mix together the pumpkin puree, egg, and buttermilk. Add the wet ingredients to the dry ingredients and use your hands to quickly mix all the ingredients together. Once complete, turn dough to a lightly floured surface and mold into a round circle about 1 inch thick. Use a pizza cutter and cut into 8 pieces and place on a large baking sheet lined with parchment paper or a sprayed baking sheet. Bake for 15-20 minutes.
- Once the scones have finished baking, let them cool completely. Meanwhile, in a separate bowl, cream the cream cheese and butter together. Slowly add the powdered sugar and blend into the the cream cheese. Add the milk and mix. Spread the glaze on top the scones and serve.