Glazed Pumpkin Scones

I'm sure I've mentioned these before. They are Alice's Tea Cup's famous pumpkin scones. I've made them before and they didn't work quite right. This time around I paid more attention. They add absurd amounts of spices. I'm sure they taste delicious with a 1/4 cup of each type of spice (cinnamon, nutmeg, and ginger, if I remember correctly), but that quantity of spices costs a lot of money. The first time I cut down the spices and the dough was far too moist. This time I used about 1/8 cup of each spice and topped each up with 1/8 cup flour (so there was still the same amout of dry ingredients). I also added about 1/8 cup extra flour since it was a damp day. That was about right and the dough was usable, though still on the wet and sticky side. It was a bit of a pain to work with, but the scones rose and cracked perfectly (they look just like the ones at Alice's) so I wouldn't add any more flour.

Last time I made these I left off the glaze. This time I had some apple caramel glaze from another recipe left in the fridge. So I used that. It worked perfectly! I'll have to try the Alice's glaze next time, but I can't imagine I'll be terribly different...my caramel sauce/glaze had a tad bit of apple juice in it but other than that the recipes were nearly identical.

I served them, freshly glazed, with raspberry jam and clotted cream. The next day I served them with fresh strawberries and (a la Alice's) whipped cream---the glaze soaked in a bit more than I'd have liked, but I think it's because my apple caramel glaze was a bit thinner than the one Alice's recommends. Both ways are delicious, although I do prefer the traditional jam and clotted cream. Either way, I believe I bemoaned this recipe in the past (I was upset that the scones weren't as good as the ones at the restaurant) but I was wrong; with the adjustments I made to the spices/flour (and with the glaze) these were just as good as the scones at Alice's!