Another pumpkin recipe!  Shocker, I know.  You have the husband to thank for that one.  Send a man to the store for baking supplies and he brings back enough for ten pies!  My mistake.  I’ve been testing pumpkin scone recipes on him – and his best man – for the past few weeks.  The results we’re boy-approved but we’re pretty lack-luster for my taste.  Super sweet, mushy little blobs with icing.  Ick.  So I came up with my own recipe that’s just right!  Pumpkin-y and fluffy with just the right amount of sweetness.

Combine 2 1/2 c. flour, 1/4 c. brown sugar, 1 tbsp. baking powder, 1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1/4 tsp. each of ground cloves and ginger, and 1/2 tsp. salt.  Blend in 1/2 c. butter with your fingers or a pastry blender until you have pea-sized crumbles.

Stir together 1/2 c. milk and 3/4 c. pumpkin.  Add to dry ingredients and mix until just moistened.  Spoon dough onto floured surface and lightly flour top so it’s not too sticky. Knead until dough will form into a smooth circle about 8″ across and cut into 6 wedges.

Place on greased cookie sheet and bake at 375-degrees for 25-30 minutes.  While the scones cool whip up this easy cinnamon, cream cheese frosting.  Blend 2 c. powdered sugar, 1/4 c. butter, 1/2 c. cream cheese, 1 tsp. vanilla, 2 tbsp. milk, 1 tsp. cinnamon, and a dash of nutmeg.  Frost, add some festive flair if you so desire (I love this gold sugar!), and enjoy!