2 cups flour
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
8 Tbsp cold unsalted butter
1/2 cup pumpkin puree
1 Tbsp molasses (optional)
3 Tbsp half and half
1 large egg
2 tsp vanilla
1 cup powdered sugar, sifted
1-2 Tbsp half and half
Center a rack in the middle of the oven and heat to 400. Line a large baking sheet with parchment paper. Or spray with non stick spray.
Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together until blended.
Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to "cut" the butter into the flour until the mixture resembled coarse cornmeal with a few pea sized bits of butter, about 5 minutes.
In separate bowl, whisk the pumpkin puree, molasses, half and half, egg, and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.
Transfer the dough to a floured surface. Knead three or four times until it comes together. Pat the dough into a 10 inch by 7 inch rectangle (use rolling pin) Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making 8 rectangles. Cut each rectangle into two triangles, making 16 scones.
Transfer scones to baking sheet and bake 10-15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
Glaze: Add the sugar to a medium bowl and then add 1 Tbsp of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick add a little more half and half. If it is too thin add more powdered sugar.
Dip each cooled scone directly into the glaze nad then place glazed side up back onto the cooling rack.
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