Pumpkin Spice Scones

These super light scones are perfect for a holiday brunch. Add the cinnamon butter glaze for a sweet treat.

Ingredients:

• 2 cups unbleached all purpose flour or 1 cup whole wheat flour
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup heavy cream or whipping cream, plus additional for brushing
• 1/4 cup pumpkin puree
• Turbinado sugar for sprinkling

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray. Combine flours, brown sugar, baking powder, salt and spices in a mixing bowl. Combine cream and pumpkin then pour over dry ingredients. Mix just until dough clings together. Flour hands and fold (but don't knead) dough over a few turns until it comes together in a ball. Turn dough out onto a lightly floured surface. Pat or roll into a 1 inch thick round about 8 inches in diameter. Cut into 8-10 wedges or use a circular biscuit cutter to cut into rounds. Place scones on baking sheet, spacing them about an inch apart. Brush scones with cream then sprinkle with sugar if desired. Bake about 15 minutes, until tops and bottoms are golden. Let scones cool slightly on a rack then serve warm or at room temperature. Optional Cinnamon Butter Glaze: Melt 1 tablespoon butter and stir in 1/2 cup confectioners sugar. Add 1/4 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon. Whisk with a fork until blended. If glaze needs thickening, add more confectioners sugar, a tablespoon at a time. You can thin it with a bit of heavy cream, or milk, if it seems too thick. Drizzle over scones after cooled. Let set, then serve.

Number of Servings: 8-10

Notes from the Cook: These scones are tender and light on the inside, almost like a muffin, with a delicate crust on the outside. Keep handling of dough to a minimum and they'll rise nice and high.