I found this recipe in my most recent issue of Southern Lady and knew I wanted to try it!
Winter Spice Scones
Makes: 8 servings
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger (I used pumpkin pie spice instead)
1/4 tsp. ground cloves
6 Tbsp. unsalted butter, cut into small pieces
1 c. Pumpkin Spice or Gingerbread Flavor Coffeemate Creamer (I used Pumpkin Spice)
3/4 T. grated orange peel or 1/2 tsp. orange extract (I did not use this)
Place all dry ingredients into food processor and mix. Add butter and process until mixture looks like fine crumbs. Add creamer and process just until moist. Place dough on a floured surface and shape into a circle cutting into eight wedges (I did cookie cutter shapes instead). Place scones on a parchment lined baking sheet and bake at 425 for about 15 minutes.
2 c. powdered sugar
2 T. creamer (I used 4 T. as it was too thick)
1 tsp. grated orange peel or 1/4 tsp. orange extract (I did not use this)
Mix until smooth and spread over warm scones.
* These were delicious! If I made them again, I would half the icing recipe as it made way too much. I would also make the icing thinner and just drizzle it over the tops instead of frosting them because they were too sweet for me with the frosting.
The girls and I enjoyed them for breakfast (Emily and Rachel loved the ones with sprinkles!) and then we surprised Daddy with a visit at work and shared the rest there!