Pumpkin Scones: crumbly, crispy, moist on the inside and topped with delicious icing for the extra sweetness. The cinnamon, nutmeg, cloves and ginger spice the dough and the drizzled icing on top take their flavor over the top. Autumn is in the air!!
Preheat the oven to a 400°F. Line a parchment paper with a baking sheet.
In a medium bowl, whisk with a fork to combine dry ingredients: 2 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves and 1/4 tsp ginger.
Grate 1 stick unsalted cold butter into the dry ingredients on the large holes of the grater. Work in the butter with a fork until the mixture resembles coarse meal.
Using your hand, continue pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in the dough and you’ll see lose flour, but as you press, the dough will come together. (Do not overwork the dough!) Transfer the dough onto a lightly floured surface and pat into a 7-8” circle about 3/4″ thick. Using a pastry cutter, cut dough into 8 triangles.
Bake for 15-18 mins until golden (I did 15). Transfer onto a cooling rack to slightly cool while you make the icing.