Pumpkin Scones

• Stir together:
• 4 c. flour
• 1/2 c. brown sugar
• 1 t. cinnamon
• 1 t. salt
• 1 t. nutmeg
• 1 t. ginger
• 1 T. baking powder
• Using a pastry blender, cut in 1/2 c. firm butter.
• Make a well in the center of the mixture and set aside.
• In a separate bowl mix:
• 2 c. canned pumpkin
• 1/2 c. milk
• 2 t. vanilla
• Pour this into the center well. Stir just until moist. Turn onto a floured surface. Shape into 2 flat round pieces about 8″ in diameter. Cut into 6 pieces for larger scones or into 8 pieces for small scones. Bake at 425 degrees for 15-20 minutes.

If you want to frost, use a basic glaze frosting. Remember that when the scones are warm the glaze thins out, but makes it more yummy! If the scones are cool when frosted, use a thinner glaze that spreads around easy.

Suggested Glaze for frosting while scones are warm:

• Melt: 1/4 c. butter
• Add: 2 c. powdered sugar
• Slowly add warm water until the frosting reaches a thick spread. Frost scones while warm.