Glazed Ginger Scones

• 2 cups All-purpose Flour
• 3/4 cups Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Cinnamon
• 1 stick Unsalted Butter
• 3 Tablespoons Fresh Ginger, Grated
• 1 teaspoon Vanilla
• 1 whole Egg
• 1/2 cups Buttermilk
• 1/4 cups Half-and-Half (fat Free Is Fine)
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Milk
• 1/4 teaspoons Pumpkin Pie Spice

1. In a large bowl, combine the flour, sugar, baking powder, salt, pumpkin pie spice and cinnamon. Cut in the butter using a food processor, fork or pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, combine the grated ginger, vanilla, egg, buttermilk and half-and-half. Add the wet ingredients into the butter/flour mixture and mix until incorporated.
2. Spoon freeform scones onto a baking sheet lined with parchment paper and bake in a preheated 350u0b0F oven for 45-50 minutes or until lightly golden brown. Note that the dough will spread in the oven.
3. When done, remove from the oven and cut out whatever shape you like with a cookie or scone cutter while the scones are still warm. Allow to cool completely.
4. Mix together the glaze ingredients and spoon over cooled scones.
5. Note that if you don't have pumpkin pie spice, you can use equal amounts of clove and nutmeg.

allpurpose, sugar, baking powder, salt, pumpkin pie spice, ubc, butter, fresh ginger, vanilla, egg, buttermilk, ubc, powdered sugar, milk, ubc

Taken from tastykitchen.com/recipes/breads/glazed-ginger-scones/ (may not work)