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Pumpkin Scones

October 18, 2011

This recipe is from

pumpkin scones

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


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.

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