Pumpkin Scones with Spice Glaze

I didn't have a go-to recipe for pumpkin scones, so I literally picked the first hit from a Google search. I almost didn't use this recipe because it claimed to be a copy of the Starbucks scone recipe, and I find Starbucks scones to be dry and tasteless, depending on an overload of glaze for some semblance of freshness. But knowing that most recipes that claim to be copies usually aren't, I chanced it.

A lot of the reviewers suggested doubling up on the spices, only using the spice glaze instead of the original overkill of two, and adding vanilla to the one glaze. I followed all of their advice, and they didn't steer me wrong.

These were delicious and tender. The egg in the batter makes for a nice density, and the pumpkin replaces most of what would normally be heavy cream, making these quite a bit lower in fat than the usual (although there is still a hefty amount of butter, so don't get carried away and call them lowfat). We had these for breakfast this morning with the Rainforest Alliance Certified Guatemala coffee from The Brown Bean in Brevard, NC, which we ground fresh and brewed with freshly ground nutmeg.