A Recipe for You

~Pumpkin Scones~

2 c. flour (all-purpose)

1 1/2 t. baking powder

1/2 t. salt

1 1/2 t. pumpkin pie spice

6 T. butter

1/3 c. pumpkin puree (fresh or canned)
1/3 c. heavy cream

6 T. brown sugar

1 t. vanilla

The key is cold ingredients.

Cut the butter into pats and put back in the fridge.

Measure the flour, baking powder, pumpkin pie spice, and salt in bowl,

and put that bowl in the fridge as well.

In another bowl, combine pumpkin puree, cream, brown sugar, and vanilla.

Mix well. Put in fridge.

Remove flour and butter from fridge, and cut the butter into the flour mixture

using a pastry cutter until the flour is coarse crumbles.

Add in the pumpkin mixture from the fridge, and stir just until everything is moist.

Turn dough out onto flour-dusted surface.

Knead just enough until everything sticks together.

Form into a circle approximately 1 inch thick.

Cut into 8 pie pieces.

Place on baking stone or parchment lined sheet.

Don't let the scones touch each other.

Bake for 15 min. at 425. or until done.

Molasses icing: Combine 1 T. molasses, 1 T. milk, 1/2 t. ground ginger,

and enough powdered sugar to make a thick icing.

Drizzle over the top of the scones once they've slightly cooled.