Yield: 12 SCONES

prep Time: 15 minutes

BAKE Time: 12 - 14 minutes

INGREDIENTS

2 cups (250g) all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) chilled, unsalted butter, cut into cubes
1/3 cup (77g) pumpkin puree
2 tablespoons (29ml) heavy cream
1 large egg
1/3 cup (66g) brown sugar, packed
6oz (170g) dark chocolate, chopped

FOR THE SPICED GLAZE
2 ¼ cups (283g) confectioners’ sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of nutmeg
¼ cup (59ml) milk

DIRECTIONS

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.

In a small bowl, whisk together pumpkin puree, cream, egg and sugar.In a large bowl, combine flour, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add butter, and use a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs.Stir in chocolate chunks.

Pour wet mixture over dry ingredients and stir just until dough comes together. Using your hands, knead 3-4 times. Remove dough to a lightly floured work surface.

Using a rolling pin, roll the dough into a 10” by 8” rectangle, about ¾” thick. Cut the rectangle in half lengthwise, then cut into thirds crosswise, making six rectangles. Then cut each rectangle into two triangles, making 12 triangles.

Place scones onto the prepared baking sheet. Bake for 12-14 minutes, or until bottoms are brown.

To make the glaze, combine confectioners’ sugar, spices and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.

Cool baked scones for 10 minutes before drizzling with glaze. Allow glaze to set before serving.