Pumpkin Scones

One very fond memory of pumpkins was when I was in grade 1 and I won a pumpkin carving contest!
That was the last time that ever happened:( Maybe that is the reason I have never been very fond of pumpkins. Last fall, was the first time I ever started liking pumpkin related foods. For some odd reason, pumpkin was always a hard fruit for me to want to eat. I think it was more of the thought then the actual taste. I finally attempted to make my own scones and now they are one of my go-to scones when I have company over. Believe me, if you do not enjoy scones very much I urge you to try these. I think you will change your mind.

Ingredients:

Put 2 Tbsp cornstarch into a 1 cup measuring container and fill the rest with flour, sift into bowl

add another cup of flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon

1/2 tsp grated nutmeg

1/4 tsp allspice

1/3 cup plus 2 Tbsp canned pumpkin puree

1/3 cup half n half

6 Tbsp brown sugar

1 tsp vanilla

In your mixer bowl with the paddle attachment, combine the flour, cornstarch, baking powder, salt, cinnamon, nutmeg and allspice. Mix

In a separate bowl combine the pumpkin puree (I always freeze the rest of the puree in a Tupperware container for future use), brown sugar, half n half and vanilla. Mix

In the bowl with flour cut up 6 tbsp of cold butter with your pastry cutter. 

 

Pour the pumpkin mix into the flour and mix just until combined. The batter will be sticky.

Lightly flour your surface. Using your hands flatten out dough to approx 3/4 of an inch in thickness. You can either cut it in triangles or...

Use a cup and cut out circles. Take the scraps of dough and reform into a large flattened circle and repeat cutting until all dough is used

Place on a baking sheet an inch apart

Bake in your preheated 425 degree oven for 15-17 minutes. They should almost look like they are cracking

While your scones are baking you can prepare a cream cheese frosting. Place 1/4 cup softened cream cheese in a bowl, add 2/3 cup icing sugar, 1/2 tbsp milk. If you prefer icing thicker gradually add in the milk as you may not need as much as mentioned.

Once your scones have cooled a little, cover with icing and serve