Pumpkin Scones with Sugared Cinnamon Glaze

Banana Cream Pie Murder

## Ingredients

**Pumpkin Scones**

* ½ cup salted butter ***(1 stick, 4 ounces, ¼ pound)*** at room temperature.
* 1/2 cup brown sugar **(pack it down in the cup when you measure it)**
* 2 teaspoons cream of tartar
* 1 and ½ teaspoons cinnamon
* ½ teaspoon nutmeg ***(freshly ground is best)***
* 1 and ¼ cups plain canned pumpkin ***(not pumpkin pie mix)***
* 1 large egg, beaten ***(just whip it up in a glass with a fork)***
* 3 cups biscuit mix ***(I used Bisquick—just fill the measuring cup and level it off with a table knife)***
* 1 cup white chocolate chips or vanilla baking chips

**Sugared Cinnamon Sugared Glaze**

* ¼ cup water
* ¾ cup white ***(granulated)*** sugar
* ¼ teaspoon ground cinnamon

## Directions

**Pumpkin Scones**

* Preheat oven to 425°F, rack in the middle position.
* In the bowl of an electric mixer, combine the butter, brown sugar, cream of tartar, cinnamon, and nutmeg.
* Beat this mixture at MEDIUM speed until ti is smooth and creamy.
* Add the pumpkin and mix it in until it's well combined.
* Add the beaten egg and mix that in until it's well combined.
* Mix in the biscuit mix, one cup at a time, beating after each addition.
* Shut off the mixer, scrape down the bowl, and take the bowl out of the mixer.
* Add the cup of white chocolate chips or vanilla baking chips by hand.
* Prepare two baking sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper.
* Divide your dough in half. Each half will make 9 scones.
* Working with the first half of the dough and using a large spoon, drop 9 scones on the baking sheet.

**Michelle's Note: I just eyeball it and add or take away dough from the cones to make all 9 the same relative size.**

* Use the second half of your dough to make 9 scones on the second baking sheet.
* Once the scones are on the cookie sheets, wet your impeccably clean fingers and shape them into more perfect rounds. Then flatten them with your moistened palms. They will rise during baking, but once you flatten them, they won't be too round on top.
* Bake the scones at 425°F for 10 to 12 minutes, or until they're golden brown on top. ***(Mine took the full 12 minutes.)***
* While your Pumpkin Scones are baking, make the Sugared Cinnamon Glaze.

**Sugared Cinnamon Sugared Glaze**

* This glaze is made in the microwave.
* Right before your scones are ready to come out of the oven, mix the water, white sugar, and cinnamon together in a small, microwave-safe bowl.
* Heat the mixture on HIGH power for 30 seconds. Leave it in the microwave for 1 minute and then stir.
* Set the resulting liquid mixture on the counter along with a pastry brush.
* Brush the tops of the scones with the glaze right after they come out of the oven.
* Cool the scones for at least 5 minutes on the cookie sheet, and then remove them to a wire rack with a metal spatula. ***(If you used parchment paper, all you have to do is position the cookie sheet next to the wire rack and pull the paper over to the rack.)***
* When the scones are cool, or nearly cool, you can cut them in half lengthwise and butter them for breakfast.

**Hannah's Note: These scones reheat beautifully is you wrap them in a paper towel and heat them or 20 to 30 seconds in the microwave.**

Yield: Makes 18 delicious scones that are guaranteed to remind you of Thanksgiving dinner.