Tis' the season to be baking. Fa la la la la lala lala. (: 
This week (like I said before) my friends and I decided to do a Secret Santa gift exchange to make the week go by faster. A quick recap--I had Caera as my Secret Person (I had to give her presents). For day three of our gift exchange we had to bake something and so I decided to bake something Christmas-y and festive--Pumpkin Scones. Now I know that pumpkin is usually associated with fall weather, but who cares. 

I've only made scones a few times, so I wasn't quite sure on how to approach the baking process, but it was surprisingly simple. (:  The dough formed easily, and I had no trouble with it being too sticky or too dry. 

I was sooooo tempted to taste these after they came out of the oven, but sadly they aren't gluten free. Bummer. But to all the gluten-free readers out there, fear not. When I get to my new house in Texas, I will be sure to whip up a batch of these babies using gluten free flour. I promise. 

The icing--or glaze--on top of the scones will harden after it is left to sit. The crumbly, crunchy glaze adds the perfect texture balance to the moist, fluffy scones. It also adds amazing flavor since the glaze calls for cinnamon, cloves and nutmeg. 

According to Caera, these scones were, and I quote "Fricking insanely good". So I'm guessing I did a pretty good job. haha. I was very eager to try and make these scones look as presentable as I could so I tried making a little design out of the icing, which turned out quite nice. 

Guide on how to make these scones! 
Pumpkin Scones with Spice Glaze 
Serves 8
• 2 cups all purpose flour
• 7 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Cloves
• 6 Tablespoons Cold Butter (283g)
• 1/2 Cup Canned Pumpkin (Pumpkin Puree)
• 3 Tablespoons Milk
• 1 Egg

• 1 Cup Powdered Sugar
•2 Tablespoons Milk
• 1/8 Teaspoon Nutmeg
• 1/4 Teaspoon Cinnamon
• 1 Pinch Cloves 

Baking Directions:
  1. Preheat oven to 425F and line a baking sheet with parchment (baking) paper
  2. In a large bowl combine flour, sugar, baking powder, salt and all spices
  3. Cut the 6 tablespoons of butter into small cubes and add to dry mix. 
  4. Using a fork, cut the butter into the dry mixture. Make sure the butter is not visible 
  5. In a separate bowl, whisk together the pumpkin, milk and egg. Then add to dry mixture
  6. Fold the wet ingredients into the dry ingredients to make the dough. You might want to use your hands after a while so all the flour combines with the wet ingredients.
  7. Flour your work surface
  8. Place dough on a flat surface, and shape into a 1 inch thick rectangle. 
  9. Cut the dough using a pizza cutter or a knife into about 8 sections. 
  10. Place scones on the baking sheet and bake for 16 minutes. 
  11. Take out and let cool. 
  12. While the scones are cooling, in a small bowl mix together the milk and powdered sugar. This will be used as the first glaze layer. Don't use all of the glaze at once because the left overs will be used to make the spiced glaze that goes on afterwards.
  13. Once the scones are cool, spoon the base layer of glaze onto the scones. Make sure to evenly coat the scones because the spiced glaze will stick to the base glaze. 
  14. Add nutmeg, cinnamon and cloves to the remaining glaze and drizzle over scones. 

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