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Makes:
8Freezes:
excellentPrep Time:
15 minutesBaking Time:
17 minutes
Ingredients :
Scones
2 ¼ cups550mLRobin Hood® Original All Purpose Flour
½ cup125mLgranulated sugar
1 tbsp15mLbaking powder
½ tsp2mLsalt
½ tsp2mLground cinnamon
½ tsp2mLground cloves
¼ tsp1mLground ginger
6 tbsp90mLcold butter
½ cup125mLpure canned pumpkin (not filling)
1egg
5 tbsp75mLCarnation®® Evaporated Milk, Regular, 2% or Fat Free
Glaze
1 cup250mLicing sugar
3 tbsp45mLCarnation®® Evaporated Milk, Regular, 2% or Fat Free
¼ tsp1mLground cinnamon
1/8 tsp0.5mLground nutmeg, ground ginger, ground cloves, optional
Directions :
Scones
1 : Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2 : Combine first 7 ingredients in large bowl. Cut butter in with pastry blender or two knives until mixture is crumbly and resembles pea sized crumbs. Combine pumpkin, egg and evaporated milk in measuring cup. Mix into dry flour mixture. Form the dough into a ball.
3 : Place on floured surface and pat into a 10” (25cm) round. Cut into 8 triangles. Place on prepared baking sheet. Bake in preheated oven for 15-17 minutes or until golden around the edges. Remove and place on wire rack over a baking sheet.
Glaze
4 : Combine all ingredients. Brush over hot scones. Serve warm.
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