G.F. Pumpkin Spice Scones
For the Scones:
2 cups Bob’s Red Mill 1:1 Baking flour
½ cup brown sugar
½ cup (1 stick) salted butter, cut into approx. 1 TBSP pieces
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon of ground nutmeg
¼ teaspoon salt
½ cup pureed pumpkin
4 tablespoons of milk
1 egg
For the cream cheese glaze:
4 ounces of cream cheese, softened
¼ cup powder sugar
1 tablespoon milk
¼ teaspoon cinnamon
1/8 teaspoon ground all spice
-In a large bowl add the dry ingredients and the butter. Blend until the it resembles a course, pea-like sized mixture.
-In a separate bowl combine the wet ingredients and blend until combined. Add to the dry ingredients.
-Next pour the dough onto a lightly floured piece parchment paper. Gently roll our or flatten the dough to approximately a 9 inch circle ½ inch thickness.
-Using a pizza cutter, cut the dough into triangles, and spread them out allowing space between each scone.
-Bake at 400 degrees for 10-15 minutes.
-While the scones are baking make the cream cheese glaze: In a medium size bowl combine the glaze ingredients and mix well.
-When the scones are completely cool: spread the glaze with a knife or add the glaze to a plastic bag, cut the tip off and ice the scones.