Makes 8 scones.
1 c whole wheat pastry flour
1 c all purpose flour (you can use 2 c of whole wheat pastry flour, the scones will be just a little heavier)
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ginger
1/8 tsp cloves
6 TBS butter, sliced and chilled
1/3 c pumpkin puree
1/3 c heavy whipping cream
6 TBS brown sugar
2 tsp vanilla
Cinnamon icing:
1 c powdered sugar
1 tsp cinnamon
1-2 TBS milk
1- In a large bowl whisk together first 8 ingredients. Cut in butter until coarse crumbs form.
2- In a smaller mixing bowl, whisk together pumpkin, cream, sugar and vanilla
3- Add to dry mixture and stir until mixture forms thick dough. Use your (clean) hands to knead the dough once or twice. (DO NOT OVER-KNEAD.)
4- On a lightly floured surface, form dough into a circle. Use a knife or pizza cutter to cut circle into 8 wedges. Place wedges on an ungreased pan not touching.
5- Bake at 425 for 15 minutes until scones are browned on the bottom.
Make icing by whisking together icing ingredients adding just enough milk to make a drizzling consistency. Icing can be drizzled or brushed on.
