pumpkin spice scones

A friend posted pictures and link to this scone recipe. I am in love with any scones that use heavy cream. I love the texture and richness! The spices in this recipe are just perfect for an autumn day. Like with the dreamy cream scones, the goal is to keep the dough as cold as possible until you get it into the oven.

PUMPKIN SPICE SCONES
from Pinch My Salt

2 cup flour
1 ½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground ginger
6 Tbsp butter
1/3 cup pumpkin puree
1/3 cup heavy cream
6 Tbsp brown sugar
1 tsp vanilla

for the ginger molasses glaze:
1-2 Tbsp milk
1 Tbsp molasses
¼ - ½ tsp ground ginger
Powdered sugar to thicken to desired consistency

CUT butter into small pieces, then place back into the refrigerator. Combine dry ingredients in a medium bowl. Whisk together. Place in the freezer. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Place in the refrigerator.

COMBINE butter and flour mixture, cutting with a pastry cutter until it resembles coarse crumbs. Get the liquid mixture out of the fridge and pour into flour mixture all at once, stirring until just moistened.

DUMP onto the counter and knead just barely until everything is stuck together. Pat into a rough circle, ¾ to 1 inch thick. Cut into 8 pie pieces. Bake at 425°F for 15 minutes, or until lightly brown on the bottom. Once cool, drizzle with glaze.