It's October, and that means Costco is selling cans of pumpkin by the six-pack.
Ahhh.... I love Costco. I mean, who doesn't need six cans of pumpkin?
And what could be better than scones and tea on a brisk, October day? My interpretation of the scone is that they are England's version of Southern Biscuits. But they're triangles. Not circles. (OK, they could be circles.) And they're served with hot tea. Not Iced Tea. And they're slightly sweeter. But not too sweet. And they are usually served between meals and hardly ever with gravy. Other than that, they are very similar.
And delightful. And perfect for a crisp, autumn day.
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 stick butter, cold and cubed
2/3 cup pumpkin
3/4 cup heavy cream or half and half
Preheat oven to 400 degrees. Whisk together dry ingredients. Cut in butter with a pastry cutter. Mix together pumpkin and cream and incorporate into dry mixture until combined.
Press dough into an 8 inch square on a well-floured surface. If the dough is sticky, add a little more flour. The dough should be roughly 3/4 inch thick. Cut dough into 16 triangles. Bake for 20 minutes. Cool.
Cream Cheese Glaze:
In the microwave, soften 4 ounces of cream cheese for about 30 seconds. Add one cup powdered sugar and 2 tablespoons half and half until combined. Dip each scone into the cream cheese glaze until the top is coated.
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