Pumpkin Scones

I have been tempting you all with the pumpkin scones for awhile. Sorry about that, it wasn't intentional. I made them a few weeks ago when it started to feel like Fall. They hit the spot. I ended up making them a little on the large size. I recommend making them smaller because you don't usually want to induce a food coma from a single scone.

Here's the recipe:

1 c. all purpose flour
1 c. cake flour
1 1/2 tsp baking powder
pinch of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 Tb vanilla
6 Tb of butter
1/3 c. pumpkin puree
1/3 c. heavy cream or buttermilk (you can use any milk you prefer, I used buttermilk)
6 Tb of brown sugar
(next time I make these I will be putting dried cranberries in them)

Oven should be at 425.

Mix dry ingredients separate from the wet, then combine. You want the dough not to be sticky, you want it to be a little crumbly. Knead it a few times on the counter (but not too much because it will get too sticky and then form whatever shapes of scones you want from the dough. Triangles, circles, squares...get creative people!

Bake them for about 15 minutes.

For the icing:

Stir together 1 T of molasses, 1 or 1 T of milk, and 1/2 tsp (or to your taste) of ginger and powdered sugar to your liking of consistency.

They are so good warm and fresh from the oven!

pardon the chip on the plate.