Number of Portions: 150
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Ingredients:
- 3 qt. Sugars, granulated
- 1 pt. + ¼ c. Baking Powder
- ¼ c. + 1 tbsp. + ⅞ tsp. Salt, table
- 1 gal. + 1 pt. Margarine-like spread
- 1 gal. + 1 pt. Milk, 1% fat
- 1 pt. + 1 ½ c. Vanilla extract
- 3 qt. sifted Sugars, powdered
- 2 Tbsp. Milk, 1% fat
- 1 gal. + 1 qt. + 1 c. unthawed Blueberries, frozen, unsweetened
- 4 gal. + 1 qt. + 1 c. Wheat flour, whole-grain
- 1 c. Spiced Glaze for Baked Goods
- 1 c. + 3 Tbsp. unsifted Sugars, powdered
- 2 Tbsp. Milk, 1% fat
Instructions:
- Make the Scones:
- Preheat the oven to 425° F.
- Line a baking sheet with parchment paper; set aside.
- Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
- Cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
- Whisk together the pumpkin, milk and egg.
- Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface.
- Knead the dough a few times to ensure it is completely combined.
- Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles.
- Place the scones on the prepared baking sheet.
- Bake for 14 to 16 minutes, or until lightly browned on top.
- Cool completely before glazing.
- For the Spiced Glaze:
- In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves.
- Using a spoon, drizzle the glaze over each scone and allow to set before serving.