Pumpkin Scones
This recipe is from http://www.whatmegansmaking.com/2009/10/pumpkin-spice-scones.html.
2 cups flour
1/3 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1 stick butter, frozen
1/2 cup pureed pumpkin
1/2 cup heavy whipping cream
Icing:
1 cup icing sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
2 tsp corn syrup
1 tsp vanilla
heavy cream (enough to make the icing the consistency of honey)
1/2 cup chopped walnuts, toasted (optional)
Mix first 8 ingredients. Wrap frozen butter in a paper towel and quickly grate it over the other ingredients. Mix it in with a fork. Mix the pumpkin and cream together then add to the flour mixture. Stir till just moistened, then kneed on a floured surface a few times. Pat into a circle 1 inch thick and cut into 8 sections. Separate them and freeze for 30 min. or refrigerate overnight.
Bake at 400 degrees F for about 25 minutes till firm and just golden around the edges. Cool to room temperature then frost. Let frosting set before storing in an airtight container.
