Today was the first day it really felt like fall. My car said it was 72 degrees at 1:30. Yes.

In celebration of this wonderful season, here is a fantastic pumpkin scone recipe. It pretty much tastes like the holidays, which is probably from the cinnamon, nutmeg and ginger in both the scone and the glaze. I bought a lot of pumpkin this year, so I am probably going to be posting a lot of pumpkin-based recipes over the next month or so.

Just a note-If you are not a fan of pumpkin pie, you owe it to yourself to try a different recipe with pumpkin. These scones only have a 1/2 cup of pumpkin, so it’s not really the dominate flavor.

Pumpkin Scones (makes 6-12, depending on how you cut them)
Ingredients:

Scones:
2 cups flour
7 Tbs sugar
1 Tbs baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
6 Tbs cold butter, diced in small cubes
1/2 cup canned pumpkin
3 Tbs heavy cream or half and half
1 egg

Glaze:
1 cup powdered sugar
2 Tbs milk
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ginger

Preheat oven to 425F.

In a large bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger. Cut in butter and continue to distribute with 2 forks or a pastry cutter until the butter is pea-sized.

In a separate bowl whisk together egg, half and half (or heavy cream) and pumpkin. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over-mix.

On a clean and lightly floured surface, shape your ball of dough into a rectangle (approx. 10 inches x 4 inches, but that’s just a wild guess!). Cut the rectangle in thirds. Cut the thirds on a diagonal (to make 6) or in an “x” shape (to make 12). Place triangles on a baking sheet covered in parchment paper.

Bake for approximately 14 minutes or until golden brown. Let scones cool completely.

In a mixing bowl, whisk together all ingredients for the glaze. Spoon glaze over cooled scones.

Recipe Adapted from Pennies on a Platter