Twice Glazed Pumpkin Scones

The calendar says that it is officially Fall...but the weather outside doesn't quite agree. Right now, all of the windows in my house are open, there is a pleasant light breeze, the sun is shining in a cloudless blue sky, and the thermometer reads 83°. It's not your typical Fall weather, but it is absolutely gorgeous and I'll take it for as long as Mother Nature dishes it out.

Despite the balmy weather, when the calendar says Fall, it is time for to bake for Fall. No matter what the thermometer says.

Today I kicked off Fall Baking Season with these delicious Twice Glazed Pumpkin Scones. They are just the right blend of sweet, spice, and pumpkin. The best part is that they are light and moist and basically melt in your mouth with each bite.

 My kids all begged for 3rds...and I'm pretty sure my husband had 4ths.

I won't tell you how many I ate.

Twice Glazed Pumpkin Scones
Source: adapted from Sweet Pea's Kitchen

Ingredients:
For the Scones:
2 cups all-purpose flour
1/4 cup and 3 tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch cubes
1/2 cup canned pumpkin puree
3 tablespoons heavy cream
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:

Preheat the oven to 425°F. Line a baking sheet with parchment paper; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.

Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

In a separate bowl, whisk together the pumpkin, cream and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.

Pat out dough onto a lightly floured surface and form into 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 (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet.

Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. (Tip: Stick the parchment paper that you used to bake the scones on underneath your cooling rack  to catch all the drips when you glaze the scones--way less clean up later!) Allow to glaze to dry until firm.

While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).