I wanted to try and re-create the Starbucks type of pumpkin scone, even with the spiced glaze on top. I took the Best Scones Ever recipe and added some pumpkin and spices and they turned great, so this recipe will be a keeper. One thing to note is that you can make them as spicy as you want, up the spices until they are tuned into your taste buds. I went fairly easy on the spices for my trial run, next time I will probably add more because I love everything spicy.
1/3 cup of sour cream
1/3 tsp baking soda
1 cup of pumpkin
4 cups of flour
1 cup of white sugar
1 cup of margarine or butter
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 tsp salt
Kick the tires & light the fires to 350 degrees.
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves
Mix your sour cream with the baking soda to poof it up.
Put all your dry ingredients into a large bowl and whisk them all together to get the spices and baking powder all the way through it.
Cut in your butter with either two knives criss-cross or a pastry blender.
Combine your pumpkin and egg together.
Add your pumpkin/egg mix, and the sour cream into the dry ingredients. Mix together thoroughly.
Once mixed, divide into three equal sized balls.
Flatten into 6 inch circles, and then cut each circle into 6 pie shaped pieces.
Place on a well greased baking sheet, and bake in a 350 degree oven for 20-25 minutes, or until browned on the bottom and top.
For the spicy glaze, take all your ingredients and mix them together in a bowl. Once the scones are cool, drizzle on top, or use a ziploc bag with the corner cut out and use that to decorate them.