1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (I used a little less since I use salted butter)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
scant 1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons buttermilk, plus a few extra teaspoons if the dough is too dry
1 large egg
Pre-heat the oven to 400 degrees f.(I bake mine at 375 degrees, I think 400 is just too hot). Line a baking sheet with parchment paper.
Combine the flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, food processor or your hands, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
In a separate bowl, whisk together the pumpkin, buttermilk, and egg. Fold the wet ingredients into the dry ingredients. Form the dough into a ball. Cut in half.
Pat out each dough ball onto a lightly floured surface and form them into 1-inch thick circles. Use a large knife or a pizza cutter to slice the dough into eighths. Place on prepared baking sheet.
Bake for 14 or 15 minutes. Scones should begin to turn light brown. Remove from oven and let cool on baking sheet. Makes 16 scones.
Frost with the maple frosting.
1/4 cup butter
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup heavy cream
2/3 cup powdered sugar
1 teaspoon vanilla
In a large saucepan melt the butter, brown sugar, white sugar and heavy cream. Bring to a low boil, turn off heat and let sit for 20 minutes. Whisk and add in 2/3 cup powdered sugar and the vanilla. Whisk until smooth. Frost scones.