Bake up a batch of these easy pumpkin scones! Moist and tender, with earthy pumpkin and plenty of warm fall spice. So nice with your morning coffee!
Place the flour, brown sugar, baking powder, cinnamon, salt, ginger, nutmeg, and cloves in the bowl of a food processor, and pulse to combine.
Add the cold butter to the dry ingredients, and pulse until the mixture resembles coarse meal.
Whisk the drained pumpkin, cream, and vanilla together in a small bowl, and add to the dry mixture.
Pulse together until a dough forms.
With lightly floured hands, pat the dough into a flat disk on the prepared pan.
Cut into 8 equal wedges, and pull them apart slightly.
Sprinkle with raw sugar, for garnish (optional).
Bake for 20 to 24 minutes, or until puffed and set.
Place the powdered sugar and cinnamon in a small bowl.
Add the milk and stir until smooth.
Drizzle over the baked and cooled scones.
*1/4 teaspoon of pre-ground nutmeg can be substituted.
A few more of my favorite scone recipes: