Pumpkin Scones

2 c flour
1/3 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 stick (1/2 c) cold unsalted butter
1/2 c canned pumpkin
1 large egg
3 tbsp heavy cream (or milk)
1 tbsp molasses (or honey)
2 tsp vanilla extract
Sugar or cinnamon/sugar for sprinkling

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda, salt, and spices. Cut in butter (or use food processor) until butter is in pea-sized clumps. Combine pumpkin, egg, cream, molasses, and vanilla. Gradually mix pumpkin mixture into flour mixture, mix just until combined. Dump onto floured surface and knead gently until dough comes together into a ball. Break into two even pieces and pat each into a 5-6" diameter circle (about 3/4 inch thick). Cut each circle into 6 equal pieces. Place onto lightly greased cookie sheet and sprinkle with sugar (or cinnamon sugar). Bake 12-15 minutes until bottoms are lightly browned. Cool a couple of minutes on cookie sheet before transferring to a wire rack to cool.

TIP: Try lining cookie sheet with parchment paper for easier clean-up.
TIP: Can omit the sprinkling sugar and top with glaze after the scones are cooled (Plain glaze: 1 c powdered sugar plus 2 TBSP milk; Spiced glaze: 1 c powdered sugar, pinch nutmeg; 1/4 tsp each of cinnamon, cloves, ginger, 2 tbsp milk). Can spread with plain glaze and then drizzle with spiced glaze over top.