Ingredients
4-1/2 cups all-purpose flour1/2 cup packed brown sugar4 teaspoons baking powder3 teaspoons pumpkin pie spice1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 cup cold butter2 large eggs, room temperature1-1/4 cups canned pumpkin3/4 cup 2% milk, dividedGLAZE:2 cups confectioners’ sugar3 tablespoons 2% milk1/4 teaspoon pumpkin pie spice
Preparation
In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
