Why wasn’t there any food left after the Halloween party?
Because everyone was a goblin!
I saved this especially-festive recipe for the day before Halloween on purpose, clearly. These pumpkin scones are so incredibly delicious it’s kind of unfair of me to keep them from you this long, though. Whoops.
I found this recipe completely by accident. I think I was looking for pumpkin muffins, actually. But I am so, so, so glad I ended up with these instead.
These scones are surprisingly super easy. The hardest part is the icing (which isn’t hard at all, but you have to make two). After the labour-intensive White Chocolate & Blueberry Scone experience, I was thrilled to find an equally-delicious-but-much-faster scone recipe.
These Pumpkin Scones with Spiced Frosting positively scream fall to me. And they melt in your mouth. So… bonus.
Stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss to coast. Using your hands, mix everything together until there are no pieces bigger than a pea. Set aside. In another bowl, mix pumpkin, milk and egg. Fold wet ingredients into dry ingredients to make the dough. Pat out dough onto a floured surface and form a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (see picture below). Bake at 425 on a parchment paper-lined baking sheet for 15 minutes. Place on wire rack to cool and then make the two icings. Using a pastry brush to spread icing #1 over the scones (once they’re cool). When firm, drizzle icing #2 over top.