Pumpkin Scones (Kopie)

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Scones Ingredients:
2 cups all-purpose flour
7 Tablespoons 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
1/2 cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

Cinnamon Glaze Ingredients:
1 cup powdered sugar
¼ teaspoon cinnamon
2 Tablespoons milk

Scones Directions:
Preheat oven to 425 degrees F. Lightly grease a cookie sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. With a fork, pastry knife, or food processor, cut butter into the dry ingredients until mixture is crumbly and no big chunks of butter remain. Set aside.

In a separate mixing bowl, whisk pumpkin, half and half, and egg.

Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disk. Use a dough cutter or large knife to slice the dough into eight equal triangle portions. Place on prepared baking sheet and bake for 14–16 minutes until scones turn light brown. Place on wire rack to cool.

Sugar Glaze Directions:
Mix the powdered sugar, cinnamon and 2 Tablespoon milk together until smooth. Drizzle glaze over the top of each cooled scone.