Scone Labu yang Sempurna

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk the 2 cups all-purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and 1 pinch ground cloves.
3. Grate the ½ cup chilled unsalted butter into the dry ingredients. Use your hands to lightly mix the butter into the flour until a coarse crumb texture forms.
4. In a separate medium bowl, combine the ½ Cup Pumpkin Puree, ¼ Cup heavy cream, 1 egg, and 1 teaspoon vanilla extract. Pour the pumpkin mixture into the butter and flour mixture, and mix until just combined. Try to work the dough as little as possible.
5. Turn the dough out onto a lightly floured surface and work the dough into a ball. Flatten the dough into a 9-inch disk. Sprinkle with 1 tablespoon coarse sugar and cut the disk into 8 equal pieces.
6. Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow cooling for at least 5-10 minutes before drizzling the icing over the top.
7. In a small bowl, whisk together the 1 cup powdered sugar, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon. If it seems too thick, add more heavy cream, 1 teaspoon at a time.