Pumpkin Spice Scones

I wish I would have baked an additional batch of these, because the first batch was gone in the blink of an eye. I think it's safe to conclude that these scones were pretty good. I opted to only make the cinnamon icing, but I definitely try these again with the ginger molasses icing. Unfortunately, because these disappeared so fast, the only photo I got was with my iPhone. I guess that gives me another reason to make these again!

Pumpkin Spice Scones
(Source: Pinch My Salt)

1 cup all purpose flour
1 cup cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground ginger
6 Tbsp unsalted butter
1/2 cup raisins (optional - I omitted)
1/3 cup pumpkin puree
1/3 cup heavy cream
6 Tbsp brown sugar
1 tsp vanilla

1. Preheat oven to 425°F. Get out a baking sheet and line with parchment paper (not required but makes cleanup easy!). Cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator. In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer (refrigerator is fine if you have no room in freezer).

2. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together well. Put this bowl in freezer (or refrigerator) and take the other bowl back out. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the raisins if you are using them.

3. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.

4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes. They should be light brown on the bottom, the tops will darken as they cool.

Ginger Molasses Icing
1 Tbsp molasses
1-2 Tbsp milk
1/4 - 1/2 tsp ginger (to taste)

Stir ingredients together. Adjust the amount of sugar or milk to make the icing the consistency you want (It should be pretty thick).

Cinnamon Icing

1 cup powdered sugar
2 Tbsp milk
1/4 – 1/2 tsp cinnamon (to taste)

Mix all ingredients together. Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.